Pre-heat the oven to 200ºC/fan forced 180ºC/Gas mark 6.

Place the button squash into a roasting tin, sprinkle over salt and pepper and drizzle over the olive oil.

Roast for 30 minutes until soft and slightly charred.

Once the squash have had a good 20 minutes, put a large pan of water on to boil for the pasta.

Salt generously and add the pasta. Cook as per the instructions on the packet.

Meanwhile, finely chop the red onion.

In a large flying pan heat the olive oil and butter.

Fry the onion off until it has started to soften and colour, remove from the heat. Add the lemon zest and allow to sit and rest

Once the pasta is cooked reserve 2 cups of the pasta water and then drain.

Add the pasta to the buttery onions.

Pour in 1 cup of the pasta water and the parmesan cheese.

Stir well until you have a creamy sauce. If it is too sticky add more of the pasta water.

Stir through the rocket.

Remove the squashes from the oven and cut into quarters.

Stir the squashes through the pasta.

Serve with extra parmesan, freshly cracked black pepper and a squeeze of lemon.