350g/12oz peeled and deseeded butternut squash, cut into 1cm/½in cubes
6–8 young sage leaves, torn
3 shallots, very finely chopped
150²µ/5½´Ç³ú tagliatelle
pinch ground black pepper
2 pinches ground cinnamon
2 pinches ground cloves
2 pinches grated nutmeg
½ tbsp olive oil
100–200ml/3½–7fl oz hot vegetable stock
50g/1¾oz unsalted butter
freshly grated Parmesan (or alternative vegetarian hard cheese), to serve
150ml/5fl oz single cream