Preheat oven to 200 degrees Celsius. Cut your butternut squash in half and place into your preheated oven. A smaller squash should cook in roughly 50 minutes. You will know when it's ready when the skin has some brown to it and the flesh is fork tender.

The main star of this recipe is the brown butter. Prepare this while the squash bakes. In a pot, bring 75g of butter to simmer. You want to keep it on the heat until the colour changes from yellow to golden brown. You only want to brown the butter, not burn it.

Once your squash is cooked through, take it out of the oven and allow to cool for 5-10 minutes. This will make it easier to work with. Once cooled, discard the seeds and skin. Place the remaining squash into a blender. Add in your brown butter mix and blend until smooth. Season with a pinch of salt.

Bring salted water to a boil in a pot and cook your pappardelle to the package instructions.

Once cooked, remove and place into a pan with the remaining butter. Add in your brown butternut squash sauce and mix until well combined. If there isn’t enough sauce, add a splash of pasta water to loosen everything up.

Serve with finely chopped chives and a little bit of freshly grated parmesan.