Spinach and squash macaroni cheese

Method

1. Preheat the oven to 200°c/fan180°c/gas 6. Toss the squash and oil together in an ovenproof dish and roast for 25 minutes until tender. Meanwhile, make the topping by mixing the breadcrumbs and parmesan together in a bowl.
2. In a large pan, cook the macaroni in the stock (it needs to cover the macaroni by 2cm), according to pack instructions. Drain, add the crème fraîche and the crème de St Agur to the pasta and stir to melt.
3. Stir in the spinach and allow to wilt before adding to the roasted squash, along with the parmesan and walnut pieces.
4. Mix well and season with a good grating of nutmeg (nearly a quarter of one nutmeg), salt and black pepper.
5. Preheat the grill to high. Sprinkle over the breadcrumb topping and grill until golden. Serve with a salad.