2 medium butternut squash (about 900g each), peeled, ends trimmed, halved and spiralized into thick noodles
30g Parmesan, grated
30g dried breadcrumbs
2 sprigs of thyme, leaves picked and finely chopped
½ tsp cayenne
Heat oven to 200C/180C fan/gas 6. Melt the butter in a medium saucepan over a medium heat. Once melted stir in the flour and mustard powder. Mix to a smooth paste and cook, stirring for 1 min.
Gradually whisk in the milk until you have a smooth sauce. Simmer for 3–4 mins, whisking constantly until the sauce has thickened. Remove the pan from the heat and stir in the cheddar. Once melted, taste for seasoning, I like to add a generous grind of black pepper.
Put the butternut noodles into a large bowl and pour over the cheese sauce, mixing well so that every strand is coated in the sauce then tip into a large ovenproof dish (about 25 x 30cm). In a small bowl mix together the Parmesan, breadcrumbs, thyme and cayenne.
Scatter the breadcrumb mixture over the top of the butternut then bake for 20–25 mins until bubbling, crisp and golden.