Chop the squash into cubes then add to a pot of boiling water along with the pasta, allow to boil for 12-15 minutes
Finely chop the onion and gently fry in the olive oil with the sage leaves for around 5-6 minutes, then add the minced garlic cloves and continue to fry gently for a further 1 minute
Remove the sage leaves then add the vacon lardon pieces and the chargrilled peppers and gently fry for a further 3-4 minutes
Once the pasta is cooked and the squash is soft, drain and add to the pan with the fried peppers and onions then stir in the oatly crème fraiche and peas, add the salt to season
Serve into bowls and add a squeeze of fresh lemon and garnish with the chopped fried sage leaves