2 tablespoons olive oil

235g cubed butternut squash

1 large onion, chopped

salt and pepper to taste

225g uncooked penne pasta

225g spicy sausages, sliced

1 jar of Barbados Sauce

2 teaspoons dried sage



Preheat oven to 180 C / Gas 4. Coat a roasting tin with the olive oil. Place the squash and onion in the tin and season with salt and pepper. Roast 30 minutes or until squash is tender.

Bring a large pot of lightly salted water to the boil. Place penne pasta in the pot, cook for 8 to 10 minutes, until al dente and drain.

In a large frying pan over medium heat, cook the  sausages until evenly brown. Transfer the cooked squash and onion and the cooked pasta to the frying pan. Gradually pour in Barbados Sauce. Season with sage. Continue cooking until heated through.

Transfer to a large bowl to serve.