Preparation

1. Prepare the vegetables
Trim, peel, halve, deseed and cut the butternut squash into 2cm cubes
Cut the sprouting end of the garlic off the bulb
Place the butternut squash, cherry tomatoes and garlic bulb on the tray
Drizzle over 4 tbsp of olive oil, season with a good pinch of salt and pepper and stir to coat
Put the tray in the oven and roast for 40 minutes until the squash is tender and the tomatoes are tender

2. Blend the veggies
Remove the tray from the oven and leave to cool a little
Squeeze the roasted garlic cloves into the Cuisinart Easy Prep Pro
Put ⅓ of the cherry tomatoes to one side
Transfer the remaining contents of the tray, silken tofu and nutritional yeast to the Cuisinart Easy Prep Pro and blitz into a smooth cream (add a little water to loosen if necessary)

3. Prepare the pasta
Cook the pasta in a big pot of boiling salted water according to packet instructions (approx 9-11 minutes)

4. Make the sauce
Warm the remaining olive oil in the frying pan over medium heat
Add the harissa and stir until warmed through
Pour the contents of the Cuisinart Easy Prep Pro into the frying pan and warm until gently simmering
Halve the lemon and squeeze the juice into the pan, catching any pips in your free hand
Taste and season to perfection with salt, pepper and a little sugar (if needs be)

5. Finish, dress and serve
Stir a little pasta water into the sauce to get it nice and silky
Drain the spaghetti, quickly transfer to the pan and fold into the sauce until well coated
Season with a little nutritional yeast and black pepper
Spoon the reserved jammy roasted cherry tomatoes over the top of the pasta
Garnish with a little basil, a few toasted seeds and serve immediately