Butternut Timballo

- 1-1.5kg / 35.3-52.9oz Butternut squash
- 2 tbsp Olive oil
- 500g / 17.64oz Tortiglioni
- 1 handful Basil leaves
- 60g / 2.12oz Walnuts
- 100ml / 3.38fl oz Milk
- 1 Onion
- 1 pinch freshly grated Nutmeg
- 100g / 3.52oz grated Edam cheese

1. Preheat the oven to 200°C (392°F).
2. Peel, seed, and cut 1-1.5kg / 35.3-52.9oz Butternut squash into bite-sized pieces.
3. Place the squash on a baking sheet lined with parchment paper, drizzle with 1 tbsp Olive oil, and bake for 25 minutes.
4. Cook 500g / 17.64oz Tortiglioni al dente according to package instructions.
5. Wash and dry 1 handful Basil leaves, process with 60g / 2.12oz Walnuts and remaining Olive oil to make pesto.
6. Peel and finely dice 1 Onion, sauté in 1 tsp Olive oil until translucent.
7. Drain Tortiglioni, mix with Walnut-Basil pesto.
8. Grease a 24cm diameter springform pan with butter, stand the pasta upright inside.
9. Blend roasted squash with Onion, 100ml / 3.38fl oz Milk, and 1 pinch freshly grated Nutmeg until smooth.
10. Pour the mixture over the pasta, top with 100g / 3.52oz grated Edam cheese, and bake for 30 minutes.