Butternut Squash Conchiglie with Crisp Sage

In making this butternut squash conchiglie with crisp sage I set myself a challenge. Keep things as simple as possible. The results were fantastic. Roasting the squash gives it a lot of depth. The chilli and lemon balances the sweetness well. It’s an easy recipe that packs in a lot of flavour and can be done in no time. It’s very easy to keep it vegan by leaving the parmesan out.