Cook your pasta in some salted boiling water till it is very slightly undercooked (about 2 mins less than required) then set aside somewhere warm.

Bake the sausages, then chop in to bite sizes pieces and set aside.

Peel and chop the butternut squash, onions and garlic.

Bring the stock to the boil and add in the butternut squash, onion, garlic, ginger, mixed herbs and some salt. Cover and simmer for about 10 mins until the butternut squash is soft.

Take this off the heat and allow to cool and puree with a hand held blender.

Add the cream and two thirds of the cheese into the butternut squash sauce, mix well and adjust seasoning.

Preheat the oven to fan assisted 170ºC/190ºC/375ºF/Gas5

Add the pasta, sausage and spinach in to a baking dish and mix in the butternut squash sauce.

Sprinkle the remaining cheese on top of the pasta and bake for about 20 mins until golden on top.

Enjoy.