Butternut squash macaroni cheese

Instructions

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1 Heat the oven to 200°C/fan 180°C/gas 6. Line a baking tray with baking paper, then add the squash and spray with oil. Roast for 30 min or until tender.

2 Meanwhile, boil the macaroni in a pan of boiling water for 10 min, then drain, reserving ½ cup of the cooking water.

3 Return the reserved water to the pan, add the stock powder and spinach and cook until wilted. Stir through the pasta, mustard, Philadelphia, cayenne and nuts.

4 Take off the heat and mix in the squash and grated cheese. Season with ground black pepper, then tip into a 1.5 litre baking dish. Sprinkle over the breadcrumbs and parmesan, then bake for 10–15 min until golden.