Macaroni with pumpkin and sage

• large butternut squash↗1

  seedless, cubed

• olive oil↗2 tsp tsp

  plus a few drops

• onion↗1

  finely chopped

• sage leaves↗15

  6 finely chopped

• butter↗85g g
• plain flour↗85g g
• English mustard↗2 tsp tsp

  powder

• semi-skimmed milk↗1l l
• extra mature cheddar cheese250g g

  grated

• parmesan↗50g g

  (or vegetarian alternative), finely grated

• macaroni↗450g g

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C/160 °C (convection/gas 4). Toss two thirds of the pumpkin with olive oil and seasonings and roast for 20 minutes until almost tender (it will finish cooking later). Cut the remaining pumpkin into large pieces, place in a microwave‑safe bowl with 100 ml water and cover with film. Microwave on high power for 8‑10 minutes until soft. Drain the water and mash.

2. 2

   Sauté the onion in a knob of butter until soft, without browning, about 5 minutes. Add the chopped sage and cook for another minute, then add the remaining butter to melt. Stir in the flour and mustard powder, cook for 1 minute until a paste forms. Gradually whisk in the milk in batches (you can add larger portions) until you obtain a smooth sauce. Bring to a boil, stirring constantly, for 3‑5 minutes until the sauce thickens. Remove from heat and stir in the mashed pumpkin, 200 g cheddar and half the parmesan. Season to taste.

3. 3

   Cook the macaroni according to the package instructions. Drain well, then toss with the sauce and roasted pumpkin. Transfer to a baking dish and sprinkle the remaining cheese and sage leaves. At this stage you can prepare up to a day ahead – cool and store in the refrigerator. If freezing, do not add whole sage leaves.

4. 4

   Re‑heat the oven to 180 °C/160 °C (convection/gas 4). Drizzle the sage leaves with oil and bake for 40 minutes until bubbles appear and the top turns golden.