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Preheat the oven to gas 6, 200°C, fan 180°C, and line a baking tray with foil. Add 1 chopped butternut squash, 1 chopped red onion, 4 whole garlic cloves and half a sliced and deseeded chilli to the tray and drizzle over olive oil. Season and mix until well coated.
Roast for 40 minutes, turning halfway, until the squash is tender. Set aside for 15 minutes to cool.
Meanwhile, cook 300g of pasta to pack instructions. Drain, set aside and cover.
Pop the garlic out of its skins and add to a food processor (or use a saucepan and a stick blender) with half the veg, 12 sprigs of thyme (leaves removed) and 350ml of veg stock. Whizz until smooth. Add more water if it looks a little thick, then tip into a large pan over a low heat along with the remaining squash, a handful of grated cheese and 100g of spinach. Stir to wilt the spinach.
Tip the pasta into the butternut squash sauce. Stir to coat, then serve in bowls topped with more grated cheese, chilli, and some fresh thyme leaves.
