Ingredients

• 500g squash (any variety)

• 15ml olive oil

• 300g macaroni

Sauce

• 500ml milk

• 60g butter

• 45g plain flour

• 100g mature cheddar grated

• 75g blue cheese crumbled

Topping

• 75g toasted chopped hazelnuts

• 8 fresh sage leaves

• 25g parmesan finely grated

• Salt and pepper to taste

Method

1. Preheat the oven to 200°C/400° F/Gas mark 6
2. Prepare squash by peeling and cutting into 1.5cm chunks, drizzle with oil and a sprinkle of salt and pepper roast for 20minutes or until tender
3. Make cheese sauce by the all-in-one method: Put the milk, butter and flour into a pan and whisk over a medium heat until the butter has melted, the sauce has thickened and come to the boil, simmer on a low heat for 4 minutes then stir in the grated cheddar and crumbled blue cheese. Set aside.
4. Cook the pasta in boiling salted water until just cooked 
5. Combine the pasta, roasted squash and cheese sauce, check the seasoning again and pour into an ovenproof dish
6. Scatter the chopped toasted hazelnuts, shredded sage leaves and grated parmesan over the mixture
7. Bake for 20 minutes until piping hot 
   
   
   

@bethfrombristol

Images courtesy of this weeks contributor © Beth Osborne 2021