Butternut squash mac 'n' cheese recipe

Ingredients

• 600 g butternut squash, peeled, deseeded and cubed
• 1 amount of olive oil, for drizzling
• 3 sprigs of thyme (leaves only)
• 300 g macaroni (dry weight)
• 3 tbsp unsalted butter
• 1 large onion, finely chopped
• 2 garlic cloves, crushed
• 60 g plain (all-purpose) flour
• 500 ml milk
• 1 tsp Dijon mustard
• 1/2 tsp grated nutmeg
• 1 handful flat-leaf parsley, finely chopped
• 60 g grated Cheddar
• 60 g fresh breadcrumbs
• 1 pinch crushed dried chilli flakes
• 1 pinch each of sea salt and freshly ground black pepper