This is a lovely idea - walking a fabulous line between the savoury and the sweet; the whole family is bound to love them. Emily's daughter, who she informs us is always very suspicious of anything that suddenly appears in her creamy pasta, loved it so much she wanted more!
Heat up the oven to 200C (400F), which is 180C in a fan oven, and Gas Mark 6.
Pop your strawberries on to a baking tray. Remembering to season with salt and pepper. Lightly drizzle with the balsamic glaze. Stir the glaze in, and leave them in the oven for 15mins until the glaze is bubbling. Put them aside to cool.
Add your butternut squash to a pan with plenty of cold water in it. Boil it, and then lower the heat to simmer for 10-15mins until it is tender. Drain it, and place to one side for cooling.
While the squash is boiling, don't forget to cook your pasta. Use the instructions on pack. Once it is cooked, drain.
Add your flour, butter and milk to another pan (saucepan). Put on a medium heat and whisk regularly for 5-10mins until the sauce has thickened. Add salt and pepper to your taste.
Add the parmesan, white sauce that you just made, and squash to your food processor, and blend until smooth.
Mix in the sauce with the drained pasta. Split between your 4 servings, and then add your strawberries and eat!
Emily suggests that it is a great idea to add fruit to other mealtimes, so that your kids are used to having fruit with what might not be "traditional" accompaniments. For example, pop some sliced grapes in a cheese sandwich, or a little thinly sliced pear on the next cheeseburger you serve your kids!?