Heat the oven to 200C/180 fan/gas 6. Put the chopped squash in a roasting tin, toss with a dash of olive oil and season. Cut each sausage into three, arrange them around the squash along with half of the sage leaves and roast for 35-40 mins, turning halfway, until the squash is tender and the sausages are caramelised.

Add the cream cheese to a small pan, and add the milk. Whisk gently until the cream cheese has all melted. Add the nutmeg, season, stir in the parmesan until melted, then stir in the mustard.

Oil a medium-sized baking dish. Cook the pasta following pack instructions until al dente, then drain, reserving a little of the cooking liquid. Run the cooked pasta under cold water.

Heat a little more oil in a pan over a medium heat and fry the mushrooms with a pinch of salt for a few minutes, until softened and caramelised. Add the garlic, then the greens, stirring until wilted, then add to the cream cheese sauce you made earlier, along with the roasted squash, sausages and cooked pasta, along with the sage. Add some of the pasta cooking liquid if the sauce is a bit thick.

Pour into the baking dish. Scatter over the remaining sage and some extra grated parmesan. Roast for 25-30 mins, until golden and bubbling. Allow to settle for 10 mins before serving.