Quarter and roast a large butternut squash with some oil, salt and pepper. Leave to cool.
While it's cooling, cook some penne a few minutes short of fully cooked. Drain and leave in cold water.
Remove the seeds from the squash and eat them. Scoop out the flesh
Finely chop and gently sautee an onion until soft. Add crushed garlic and fresh sage. Bonus points if you have a cinnamon stick to throw in.
Throw in the butternut squash flesh, stir until it breaks up. Season with salt and black pepper
Now either: add soya cream and stir until it's incorporated into the butternut quash to make a smooth, creamy sauce. Or make a roux with margerine and flour, fry this in a seperate pan for a couple of minutes then and gradually add soya milk until you have a white sauce. Add this to the butternut squash and stir in the pasta. Either simmer this until cooked through, or put in an oven dish and bake for a few minutes.
Serve with grated nutmeg.