Butternut squash macaroni

1 large butternut squash, peeled and cut into 2½ cm/1in chunks
2 tbsp olive oil
1 onion finely chopped 
15 sage leaves, 6 finely chopped
300g macaroni
50g butter
50g plain flour
1 tsp English mustard powder
500ml milk
200g cheddar

1)Heat oven to 220C/200C fan/gas 7. Toss the squash with the olive oil and some seasoning, and roast on a baking sheet for 15-20 mins until tender. Meanwhile, cook the macaroni following pack instructions, then drain.

2)Melt the butter in a pan and lightly fry the onion until soft. Add the chopped sage leaves and cook for a minute more. 

3)Remove from he heat then stir in the flour and mustard powder to make a paste. Gradually whisk in the milk and return to the heat and simmer to thicken to a smooth sauce, stirring constantly.


4)Take the sauce off the heat and mash in a third of the squash with 3/4 of the cheddar. Season, then stir in the drained macaroni with the remaining squash. Tip into an ovenproof dish, sprinkle over the remaining cheese and scatter with the sage leaves and bake for 30 mins a 180C until golden and bubbling.