Preheat the oven to 200°C/fan 180°C/gas mark 6. Place the butternut squash on a baking tray. Toss with 1 tbsp olive oil and some seasoning and roast for 35-40 minutes, until golden and cooked through. Pour 250ml boiling water over the dried mushrooms and leave for 10 minutes.
Meanwhile, mix together the miso paste, maple syrup, soy sauce, melted coconut oil and paprika. Pour over the coconut flakes and mix well. Line a baking tray with greaseproof paper and spread the coconut flakes out over it. Place in the oven for 10 minutes, checking every 3-4 minutes and turn them over so they don’t burn.
Drain the dried mushrooms, reserving the soaking liquid, and finely chop the mushrooms. Heat 1 tbsp olive oil in a medium pan. Add the onion and cook for 10 minutes, until soft, then add the garlic and finely chopped sage and cook for a further 2 minutes until fragrant. Add three quarters of the butternut squash, the mushrooms and their soaking liquid. Cook with the lid on for 10 minutes, then transfer this mixture to a liquidiser and blend until smooth and creamy. Season to taste.
Heat the remaining 1 tbsp olive oil in a small pan and add the sage leaves. Cook for 2 minutes, then set aside. In the same pan, cook the fresh mushrooms over a medium heat for 6-8 minutes, until golden all over. Set aside and keep warm.
Cook the spaghetti according to the instructions on the packet, reserving a ladleful of the cooking water. Add this to the butternut sauce, then stir the pasta through, adding more of the cooking water if necessary to fully coat the pasta. Stir through the remaining butternut pieces, the mushrooms and the fried sage then divide between 4 bowls and top with the coconut bacon.