I had half a small squash in the fridge, and I wanted to make something involving pasta. So I decided to roast the squash (I just cut it in half, scooped out the seeds and put it in the oven) and then when it was all lovely and squidgy and roasted, I scraped the yummy squash off the skin and mixed it with some leeks, garlic, nutmeg, black pepper and extra-light cream cheese. It might not look all that pretty but it was gorgeous with spinach and ricotta tortellini and a sprinkle of toasted pine nuts!
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