Gently heat the butter and 2 tablespoons of olive oil in a small frying pan. Add the squash, season and cook for
7-8 minutes. Add the garlic and onion and fry until softened. Mix in the pine nuts and two thirds of the sage. Fry for 2-3 minutes.
Cook the fusilli according to the packet instructions and then drain, reserving the cooking water. Add the spinach, lemon zest and juice to the hot pasta and stir until the spinach has wilted. Pour 2 tablespoons of olive oil over the pasta and toss well. Add a little of the cooking water to make it saucier. Mix in the roasted squash and goat’s cheese then divide the pasta between 4 bowls. Sprinkle with the remaining sage and a drizzle of olive oil to serve.