Name: Butternut squash mac and cheese
Total time: 1 h 15 min
Yield: Serves 4
Ingredients: 1kg butternut squash peeled and cut into 3cm pieces; 2 tbsp olive oil; 350g macaroni or other small pasta shape; 50g unsalted butter; 50g plain flour; 500ml whole milk; 1 tsp English mustard; 200g mature cheddar grated; 100g parmesan (or vegetarian alternative) finely grated; green salad to serve

A white baking dish filled with baked macaroni and a golden cheese topping

1kg butternut squash
peeled and cut into 3cm pieces
2 tbsp olive oil
350g macaroni or other small pasta shape
50g unsalted butter
50g plain flour
500ml whole milk
1 tsp English mustard
200g mature cheddar
grated
100g parmesan (or vegetarian alternative)
finely grated
green salad
to serve

Method

step 1
Heat the oven to 200C/fan 180C/gas 6. Tip the butternut squash into a bowl, pour in the olive oil, season and toss well. Put on a baking tray and roast for 25-30 minutes or until softened and lightly caramelised. Tip back into the bowl and mash until smooth.
step 2
Cook the macaroni in a large pan of boiling salted water following pack instructions until al dente, then drain well.
step 3
Melt the butter in a pan and, once foaming, tip in the flour. Cook for 2-3 minutes, stirring, until the mix looks sandy and has coloured slightly. Pour in the milk little by little, while whisking, until it forms a smooth, lump-free sauce. Simmer gently for 5-10 minutes or until thickened slightly, add the mustard and three-quarters of the cheeses, then season. Add the cooked squash and pasta, and mix until really well combined.
step 4
Tip into a 20cm x 30cm baking dish, then sprinkle over the remaining cheese. Bake for 20-30 minutes or until golden and bubbling. Serve with a green salad.