Ready to get your oven do the job for you?
Slice peeled butternut squash and fennel in 1,5 cm thick slices. Cut a handful of cocktail tomatoes in half. Put everything on an oven tray covered with parchment paper. Drizzle with olive oil, add salt and pepper and roast in the oven at 225 degrees for 15-20 minutes.
While waiting, coarsely chop hazelnuts and two cloves of garlic. Toast in a pan with a generous amount of olive oil.
Serve the roasted vegetables with spaghetti, hazelnuts and garlic oil. Top with fresh sage.