Preheat your oven to 175ºC/345ºF and line a baking tray with baking parchment.
Toss together the butternut squash, garlic, sage leaves, and cherry tomatoes along with a drizzle of coconut oil. Roast for 30-35 minutes, tossing once halfway through, until tomatoes are blistered and squash can be easily pierced with a fork.
Remove tomatoes from baking tray and set aside.
Peel your roasted garlic and add to a blender along with the squash, sage leaves, tahini, paprika, turmeric, salt and pepper. Blend until smooth and creamy. Taste and adjust any seasoning.
Pour the sauce into a skillet and heat over low-medium heat. Once the sauce comes to a simmer, add the courgette / zucchini noodles and toss together. Simmer for a further 5 minutes.
Serve hot with the roasted cherry tomatoes and parsley.
Recipe by Sprinkle of Green at https://www.sprinkleofgreen.com/sage-squash-courgette-zucchini-low-carb-noodles