Butternut Squash, Sausage and Spinach Pasta Bake

Preheat the oven to 200C/180C fan/gas 6. Put the butternut squash in a roasting tin, drizzle with 1 tbsp olive oil, season with salt and pepper, and toss well. Cut each sausage into 3 pieces, arrange them around the squash, and roast for 35-40 minutes, turning halfway through, until the squash is tender and the sausages are browned.

Meanwhile, melt the butter in a saucepan over medium heat. Add the sage leaves and cook for 1-2 minutes until crisp, then lift them out with a slotted spoon and set aside on paper towel. Stir the flour into the browned butter and cook briefly, then gradually whisk in the milk until smooth. Simmer for 7-10 minutes, stirring often, until thickened. Season with nutmeg, salt, and pepper, then stir in the Parmesan and Dijon mustard until the sauce is smooth.

Lightly oil a medium baking dish. Cook the fusilli in salted boiling water until al dente, then drain. Heat the remaining 1 tbsp olive oil in a frying pan over medium heat and cook the mushrooms with a pinch of salt until softened and lightly caramelized. Add the garlic and spinach, and cook just until the spinach wilts. Stir the mushroom mixture into the sauce with the cooked pasta, roasted squash, and half of the crispy sage. If the sauce seems too thick, loosen it with a splash of milk or water.