Heat 2 tbsp hillfarm rapeseed oil on a baking sheet in the oven.
Add the butternut squash and roast for 20 minutes
Add the pasta to a pan of boiling water and cook according to the directions on the packet.
Meanwhile, heat 2 tbsp hillfarm rapeseed oil in a pan on a medium heat and stir in the flour until glossy. Add the milk slowly, whisking continuously until smooth and keep stirring as it thickens. Add the English mustard, cheddar and mozzarella cheese and continue to stir until you have a smooth white sauce. Season to taste.
Remove the roasted butternut squash from the oven and add the chunks to the sauce.
Drain the pasta and pour over the sauce.
Add to an oven proof dish, top with the grated parmesan cheese and return to the hot oven for 10 minutes until the cheese has started to brown.