Roast butternut mac and cheese

Ingredients

• 500g Butternut squash
• 1 Garlic clove
• 1 tbsp Chopped fresh sage
• 1 tbsp Olive oil
• 225g Macaroni
• 40g Butter
• 40g Plain flour
• 600ml Semi-skimmed milk
• 175g Mature Cheddar

Method

1. 1Preheat the oven to 190C, gas mark 5. Put the squash in a roasting tin and scatter over the garlic and sage, then drizzle over the oil. Roast for 30 minutes until the squash is tender and golden.
2. 2Meanwhile, cook the macaroni in boiling water for 8-10 minutes until tender. Drain well and set aside.
3. 3Melt the butter in a pan and stir in the flour. Remove from the heat and gradually stir in the milk to form a smooth sauce. Return to the heat and cook, stirring continuously, until it comes to the boil. Reduce the heat and simmer for 2 minutes. Remove from the heat and stir in two thirds of the grated cheese.
4. 4Preheat the grill to high. Stir the macaroni into the cheese sauce, then carefully fold in the squash, taking care not to break it up. Spoon the mixture into an ovenproof dish and scatter over the rest of the cheese. Place under the grill for 3-5 minutes until bubbling.