Peel the butternut squash and cut into 1cm cubes. Distribute the cubes in a baking tray, add two unpeeled garlic cloves, the olive oil and a pinch of salt. Mix everything and bake for 20 minutes or until the butternut squash is soft.
Once the squash has finished baking, cook the spelt spaghetti according to package instructions.
Peel and crush the remaining garlic clove. Finely chop the sage leaves.
Melt the butter in a frying pan and fry the crushed garlic and the sage for 2 minutes.
Add the drained spaghetti and the butternut squash (discarding the baked garlic cloves) mix and season with salt and pepper.
Distribute the spaghetti between two plates and scatter some crumbled goats’ cheese onto each portion.