Put a pot of water to boil. In the meantime cut a small butternut squash in half lengthwise, deseed and cut into large pieces (don’t bother peeling it). Coarsely grate using a food processor. Set aside.

Make a béchamel by melting 15ml butter in a hot pan, stir in 15ml flour and stir till it starts to bubble. Slowly stir in 250ml warm milk (so as not to produce lumps) and then let reduce down till it has thickened. Stir in 15ml tomato paste and then stir in 50g grated cheese (parmesan or cheddar if you prefer). Season with sea salt and pepper to taste.

Meanwhile, once the water has come to a boil stir in 200g macaroni pasta along with 400ml grated squash (you can freeze whatever is left over). Cook till pasta is al dente (around 8 minutes). Drain and toss into the béchamel sauce, stirring to coat the pasta well. Serve in pasta bowls along with extra grated parmesan for garnish.

Serves 2.