Cherubs Magazine | Butternut squash & sage macaroni cheese

Ingredients

• 1 large butternut squash, deseeded and cut into chunks
• 2 tsp olive oil, plus a drizzle
• 1 onion, finely chopped
• 15 sage leaves, 6 finely chopped
• 85g butter
• 85g plain flour
• 2 tsp English mustard powder
• 1l semi-skimmed milk
• 250g pack extra mature or mature cheddar, grated
• 50g parmesan (or vegetarian alternative), finely grated
• 450g macaroni