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 extra-mature cheddar

· 50 g parmesan

Method

Heat the oven to 200°C. Toss the squash with the olive oil and some seasoning, and roast on a baking sheet for 20 minutes until tender. Meanwhile, cook the macaroni following pack instructions, then drain. Melt the butter in a pan and stir in the flour and mustard powder to make a paste. Whisk in the milk and simmer to thicken to a smooth sauce, stirring constantly. Take the sauce off the heat and mash in third of the squash with the cheddar and half the Parmesan. Season, then stir in the drained macaroni with the remaining squash. Tip into an ovenproof dish, scatter with the remaining Parmesan and bake for 15 minutes until golden and bubbling.