Butternut Squash Mac 'n' Cheese

Cut bacon into lardons and pan fry with sage until crispy, mix with panko crumb and place in a bowl, set to one side. Cut pumpkin/squash into large chunks, removing any seeds, drizzle with oil and seasoning and roast in a hot oven set at GM6/200°C until slightly charred on the edges. Remove from oven and allow to cool slightly before removing the skin. Peel and dice onions then gently fry with some oil until translucent. Place pumpkin/squash into a blender with the onions and milk and blitz until smooth, adding more milk until mixture coats the back of a spoon. Tip into a large frying pan with the tomato purée and mascarpone, and bring to a simmer over a low heat. Cook the pasta in a large pan of boiling, salted water for 10-12 minutes. Drain, reserving a cupful of the cooking water. Toss the pasta with the pumpkin sauce, grated Grana Padano and some of the reserved water to loosen.

Assembly – Place pasta into a serving bowl and top with bacon crumb. Finish with diced chillies for added spice.