Butternut squash, sausage, spinach and mushroom pasta bake

• butternut squash↗1

  (about 900g), peeled, seeded and cubed 2‑3cm

• olive oil↗2 tbsp tbsp

  plus extra for the dish

• sausages↗6

  (about 400g)

• unsalted butter50g g
• sage↗

  (about 10 leaves)

• plain flour↗50g g
• whole milk↗500ml ml

  plus extra for thinning if needed

• nutmeg↗

  grated

• grated parmesan40g g

  plus extra for serving

• Dijon mustard↗1 tbsp tbsp
• fusilli↗300g g
• mushrooms↗70g g

  sliced

• garlic clove↗1

  minced

• kale↗100g g

  or chard or spinach, sliced

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C (180 °C fan/gas 6). Place the butternut squash in a baking dish, toss with 1 tbsp olive oil and season. Cut each sausage into three pieces, arrange them around the squash and bake for 35‑40 min, turning halfway, until the squash is tender and the sausages caramelize.

2. 2

   Meanwhile, melt the butter in a saucepan over medium heat until it foams. Add the sage and let it sizzle for a few minutes, or until the leaves become crisp. Remove with a slotted spoon and place on a paper‑towel‑lined plate. At this stage the butter should brown. Add the flour and cook for a few seconds, then gradually whisk in the milk, stirring constantly, until you obtain a smooth sauce – about 7‑10 min. Add the grated nutmeg, season, stir in the grated Parmesan until melted, then add the Dijon mustard.

3. 3

   Grease a medium baking dish with oil. Cook the pasta according to the package instructions until al dente, then drain and rinse with cold water. In a skillet heat the remaining 1 tbsp oil over medium heat and sauté the mushrooms with a pinch of salt for a few minutes until soft and caramelized. Add the minced garlic, then the leaves (kale, chard or spinach), stirring until they wilt, then add to the white sauce together with the squash, pasta and half of the sautéed sage, adding up to 50 ml milk or water if the sauce is too thick.

4. 4

   Pour the mixture into the baking dish, then add the sausages. Sprinkle with the remaining sage and extra grated Parmesan. Bake for 25‑30 min until the top is golden and bubbling. Let stand for 10 min before serving.