Ingredients

· 1 butternut squash

· 2 teaspoons olive oil

· 300 g macaroni

· 50 g butter

· 50 g plain flour

· 1 teaspoon mustard powder

· 500 ml milk

· 200 g cheddar

· 50 g parmesan

Method

Heat the oven to 220°C. Toss the squash with olive oil and some seasoning, and roast on a baking sheet for 15-20 minutes until tender. Meanwhile, cook the macaroni following pack instructions, then drain. Melt butter in a pan and stir in the flour and mustard powder to make a paste. Gradually whisk in milk and simmer to thicken to a sauce, stirring constantly. Take the sauce off the heat and mash in a third of the squash with cheddar and half the Parmesan. Season, then stir in the macaroni with the remaining squash. Tip into an ovenproof dish, scatter with the remaining Parmesan and bake for 15 minutes until golden and bubbling.