1 pumpkin, peeled and cut into 2½ cm/1in chunks
2 tsp olive oil
300g gluten free macaroni or penne
50g lactose/dairy free butter
50g gluten free plain flour
1 tsp English mustard powder
500ml lactose/dairy free milk
200g extra-mature cheddar or vegetarian alternative, grated
50g parmesan or vegetarian alternative, grated
Fresh sage leaves
Heat oven to 220C/200C fan/gas 7. Toss the pumpkin with the olive oil and some seasoning, and roast on a baking sheet for 15-20 mins until tender.
Meanwhile, cook the gluten free macaroni following pack instructions, then drain.
Melt the lactose free butter in a pan and stir in the gluten free flour and mustard powder to make a paste.
Gradually whisk in the lactose free milk and simmer to thicken to a smooth sauce, stirring constantly. (Optional - add in two fresh rubbed sage leaves)
Take the sauce off the heat and mash in a third of the squash with the cheddar and half the Parmesan. Season, then stir in the drained macaroni with the remaining squash.
Tip into an ovenproof dish, scatter with the remaining Parmesan and bake for 15 mins until golden and bubbling. Garnish with sage leaves (optional)
Recipe adapted from: Good Food