Orecchietti with squash, radicchio, walnuts and taleggio

Preheat oven to 180 degrees/gas 4. Roast the butternut squash on parchment paper with some olive oil, the thyme and rosemary and salt and pepper, till tender.

Meanwhile, cook the pasta in plenty of boiling water for two to three minutes. Drain, rinse and toss with a bit of olive oil to stop it sticking, and set aside.

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