Peel the neck of the squash and cut it into 1 inch cubes. Toss in 1/2 tbsp of oil and place onto a baking tray. Roast in an oven preheated to 180 C (350 F) for 30-40 minutes until tender.

Meanwhile heat the remaining olive oil in a small frying pan over a medium-high heat. Add the sage leaves and fry until crispy - remove with a slotted spatula or spoon to a paper towel to drain.

Cook your pasta according to the instructions on the packet - don't forget to reserve the 125ml (1/2 cup) of the cooking water for the sauce!!! Drain the pasta and return it to the pot (off the heat).

Add the onions to the frying pan you were using earlier. If there isn't much oil left, add a splash more and cook the onion over a medium-low heat until translucent.

Add the crushed garlic and saute for about a minute, just to remove the rawness, then transfer the onion and garlic to a blender.

Add the stock cube, nutritional yeast, tahini and hot water and blend until smooth. Add the roasted squash and blend until smooth. Pour in the cooking water a little at a time, blending between additions, until a smooth, creamy sauce is achieved.

Pour the sauce over the pasta in the pot stirring to coat (stir over a low heat if the sauce/pasta need warming up). Divide the pasta between 2 bowls and top with the crispy sage, coconut bacon and microplane over some almonds for a parmesan effect.