Heat the oven to 200C/180 fan/gas 6. Put the squash in a roasting tin, toss with 1 tbsp olive oil and season. Cut each sausage into three, arrange them around the squash and roast for 35-40 mins, turning halfway, until the squash is tender and the sausages are caramelised.

Meanwhile, melt the butter in a saucepan over a medium heat, until bubbling. Add the sage and allow to sizzle for a few minutes, or until crisp. Remove with a slotted spoon and set aside on a plate lined with kitchen paper. By this point, the butter should have browned. Stir in the flour and cook for a few seconds, then gradually pour in the milk, whisking continuously, until you have a smooth sauce – this should take around 7-10 mins. Add the nutmeg, season, stir in the parmesan until melted, then stir in the mustard.

Oil a medium-sized baking dish. Cook the pasta following pack instructions until al dente, then drain and run under cold water. Heat the remaining 1 tbsp oil in a pan over a medium heat and fry the mushrooms with a pinch of salt for a few minutes, until softened and caramelised. Add the garlic, then the greens, stirring until wilted, then add to the white sauce along with the squash, pasta and half the fried sage, adding up to 50ml milk or water if it’s too thick.

Pour into the baking dish, then add the sausages. Scatter over the remaining sage and some extra grated parmesan. Roast for 25-30 mins, until golden and bubbling. Allow to settle for 10 mins before serving.