Preheat the oven to 200C (400F), 180C fan, Gas Mark 6.
Place the strawberries on a baking tray, season well with pepper, then drizzle with balsamic glaze. Stir, then place in the oven for about 15 minutes until the glaze bubbles.
Put the butternut squash into a pan of cold water. Bring to the boil and simmer for 10–15 minutes until tender, then drain .
Meanwhile, cook the macaroni according to the packet instructions, then drain.
Put the flour, butter and milk into a saucepan and place over a medium heat, whisking regularly for 5–10 minutes until thickened, then season.
Tip the squash, Parmesan and white sauce into a food processor and whizz until smooth.
Stir the hot, drained pasta into the sauce. Divide equally between 4 bowls, top with the strawberries and serve.
Try introducing fruit to other mealtimes – perhaps some sliced grapes in a cheese sandwich, or thinly sliced pear in your next cheeseburger?Any strawberry pasta leftovers need to be cooled and placed in a sealed container in the fridge within two hours of making.It will keep in the fridge for up to 3 days and can be eaten cold too, if you like.