• Preheat your oven to 240°C/220°C fan/gas mark 9.
• Pop the butternut squash onto a large (lined) baking tray.
• Drizzle with oil, Middle Eastern spice, salt and pepper.
• Toss to coat and spread out in a single layer.
• When the oven is hot, roast on the top shelf until soft and golden, 18-20 mins. Turn the tray halfway through.

• Boil a large pot of salted water for the rigatoni.
• When the water is boiling, add the pasta and bring back to the boil. Cook until softened, 12 mins.
• Once cooked, reserve a cup of pasta water, drain in a colander and pop back in the pot, off the heat.
• Drizzle with oil and stir through to prevent sticking.

TIP: If you’re in a hurry you can boil the water in your kettle.

• Meanwhile, peel the garlic. 
• Roughly chop the parsley (stalks and all).
• Add the cherry tomatoes, garlic cloves and half the parsley to a large oven dish. 
• Add 2 tbsp oil, 1 tsp salt and 1 tsp pepper (double all for 4p). Toss together. 
• Place the cheese in the centre of the dish (keeping it whole) and bake until the tomatoes are blistering, 12-15 mins.

• While everything is cooking, make your dressing.
• Halve the lemon. Juice one half and cut the other half into wedges.
• In a large bowl, mix together 2 tbsp oil, 1 tsp lemon juice (both double for 4p), the mayo and a pinch of salt and pepper.
• Just before serving, toss the salad leaves through the dressing.

• Add the cooked and drained pasta to the oven dish.
• Mix everything together, breaking up the cheese as you go.
• Loosen with a splash of reserved pasta water if necessary.
• Pop in the roasted butternut squash.
• Season to taste with salt and pepper.

• Dish up spoonfuls of cheesy pasta.
• Garnish with the lemon wedges and remaining parsley. 
• Serve the citrusy salad on the side.