Method:
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Heat your oven to 200C fan/220C non-fan. Remove the stalk from the squash, cut in half lengthways and remove the seeds. Cut into small chunks around 2cm wide. Toss in a bowl with 1 tbsp olive oil and season well with salt and pepper. Spread out onto a baking tray and roast for 20-25 minutes, or until the outside has taken on colour and the flesh is soft and sweet. Whilst the squash is cooking briefly toast the hazelnuts for 3-5 minutes on a baking tray on a lower shelf, so they turn a light golden colour. Allow the nuts to cool, then roughly chop.
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When the squash is half cooked, place a large pan of salted water on a high heat and bring to the boil. Add the linguine and stir to prevent it clumping, then turn the heat down so the water bubbles constantly without overflowing. Aim to slightly undercook the pasta as it will finish cooking in the sauce, so aim for around 8/9 minutes. When cooked drain but keep around 300ml of pasta water to make the sauce.
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In a large frying or saucepan, add 4 tbsp Early Harvest Extra Virgin Olive Oil and place on a medium heat. Add the garlic and gently fry for 2 minutes, so that garlic is softened and a pale golden colour. If it starts to darken then take off the heat as you don't want it to go bitter. Add the Rose Harissa Pesto and cook for 1 minute, then add The Coconut Collaborative Cr*me Fraiche and a splash of the pasta cooking water. Mix and allow to bubble, then turn the heat to low. If the pasta is still cooking, then take off the heat.
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When the pasta has been drained, add to the pan with the sauce and use tongs to mix. Add some of the reserved pasta water, place on a medium heat and allow the pasta to finish cooking in the sauce, around 1-2 minutes, adding more pasta water if needed. Taste and add salt and pepper as needed. Add half of the roasted squash, hazelnuts and chives and mix through. Divide between plates and top with the remaining squash, hazelnuts and chives.
