Mob's Butternut Mac & Cheese
Preheat oven to 180°C/356°F.
Place a large saucepan on the heat. Add 4 tbsp of olive oil and flour. Whisk it together until the flour is absorbed by the oil.
Start gradually adding your blended butternut mix, whisking constantly. Once mixed in, add dijon mustard.
Finely grate cheddar and Parmesan.
Add chopped sage leaves and a small handful of chopped rosemary to the butternut squash sauce. Mix them in. Add the remaining 1/3 of the roasted cubed butternut.
Drain your macaroni and add it to the butternut squash pan. Mix it all together. Add the cheese, saving enough to sprinkle over the macaroni before putting it in the oven.
Place under the grill for 3 minutes. Keep an eye on it, you don’t want the cheese to burn.