This easy vegetarian pasta dish uses frozen squash for convenience - and creaminess!
Place the butternut squash and pasta in a pan with freshly boiled water and cook until the pasta is tender.
Drain the pasta and squash. Mash the squash slightly with a fork.
Mix the cornstarch/cornflour into a paste with a little milk.
Add the milk and garlic granules and stir well. Bring the pan back up to the boil.
Stir in the cornstarch/flour paste until the sauce thickens. If the sauce was boiling energetically it should thicken pretty much instantly.
Grate/shred the cheese and stir in until it melts. Serve, with a sprinkling of chilli if you wish.