Heat the oven to 220°C (200°C fan). Toss the squash in one tablespoon of olive oil, season and spread out on a large baking tray. Roast for 25-30 minutes or until tender and golden at the edges.

Meanwhile, bring a large pot of salted water to the boil and cook the pasta for 8 minutes until just al dente. Drain, reserving a mug of the cooking water.

Tip half the roasted squash into a blender with the milk and blitz until completely smooth and a deep golden orange.

Heat one tablespoon of olive oil in a large pan over a medium-low heat. Add the garlic and sage and cook for a minute until fragrant, then stir in the smoked paprika, rosemary, thyme, cayenne and nutmeg. Cook for 30 seconds more to bloom the spices, keeping everything moving so nothing catches.

Pour in the squash milk and the butter beans with their bean stock, stir to combine and simmer gently for a couple of minutes until the sauce thickens slightly.

Take off the heat and stir through the mustard, if using. Tip in the drained pasta and the remaining roasted squash, then add the cheddar, gouda and half the parmesan. The heat of the sauce and pasta will melt the cheese into something silky and golden. Season with salt and cracked black pepper. The sauce should look loose and generous at this point, as the pasta and squash will drink some of it up in the oven, so add a splash of pasta water if it feels at all thick. A squeeze of lemon or small splash of vinegar here adds a nice bit of brightness against the richness, if you like.

Mix the breadcrumbs, the remaining Parmesan and one tablespoon of olive oil in a small bowl. Tip the cheesy bean mixture into a large ovenproof dish and scatter over the crumb.

Bake for 10-12 minutes or until deeply golden and bubbling at the edges. Give it a few minutes to settle, then tuck in.

CHEFS TIP! A tin of pumpkin puree is a fun, minimal-fuss swap for the roasted squash. It goes straight into the sauce, so you get the same golden colour and gentle sweetness without the peeling and chopping. You won't get the whole chunks of squash, but the whole beans still give plenty of texture.