Pre heat the oven to 190'C.
Rub the red pepper with a little olive oil and then place on a baking tray and roast in the oven until the skin is completely black. Once blackened, remove from the oven, place in a bowl and cover with cling film. Leave to rest for 10 minutes as this will make it easier to remove the skin. Once cooked, peel the pepper and chop into chunks.
Place the red pepper in a food processor or a pestle and mortar. Add one clove of peeled garlic, the pecan nuts, paprika, parmesan and olive oil. Season with salt and pepper and then mix to a coarse paste.
Peel the butternut squash, cut in half and scrape out the seeds. Cut the flesh into 2cm dice.
Heat a small saucepan and add 10ml of oil, the thyme and two lightly crushed garlic cloves. Warm gently for 5 minutes to allow the flavours to infuse. Remove from the heat and mix this with the butternut squash and a pinch of salt and pepper. Transfer to a baking sheet and cook in the oven for 15 minutes before turning and cooking for a final 10 minutes.
Bring a large pan of salted water to the boil. Add the pasta to the pan and cook to al dente. The cooking time will vary depending on how long the pasta has been dried for. Once cooked, drain and then dress the pasta with a little oil, salt and pepper.
Serve the pasta in a bowl topped with the roasted squash and the pesto.
«Try adding some fresh basil into the dish just before serving or shave a little truffle over the top for an extra indulgence.»