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