So what are Conchiglie? Basically HUGE pasta shells that you fill with any kind of delicious filling you like. I had a butternut squash that had been sitting on my window sill for a few weeks and I am not really sure what I had originally bought it for. So I decided that since I never had, I'd stuff some conchiglie with it. What I will say is it makes for a very pretty picture when it's done but I found them to be a bit of a faff to stuff and started thinking pretty soon it would still be pretty but easier to make a rotolo (rolled pasta). To make this you will need:

• Butternut squash
• Sage
• Ricotta
• Olive oil
• Garlic
• Conchiglie
• Whole milk
• Whole nutmegs
• Butter
• Plain flour

Start by roasting the butternut squash. You can either peel and de-seed the butternut squash and chop into squares and roast or your can cut in half an de-seed but leave the peel on and roast like that, scooping the flesh out after. Peeling it is a pain but I think it pays off in the end. Throw in a couple of garlic cloves (with peel on) with the squash and drizzle with olive oil and season. Put in a pre-heated oven at 200 or 220 depending on whether or not you have cut in cubes or left as halves. Check on it every now and then. When it is tender and browning take out of the oven. Let it cool and then add it to a food processor, with the garlic cloves (out of their skin) and gently pulse. You don't want it a complete puree but it needs to be workable so you can stuff the conchiglie. Then add about half a cup of ricotta, more or less depending on preference. You don't want the flavour of the butternut to be too subtle.

Leave to one side.

Make your bechamel. Put equal amounts flour and butter (I usually go with 50g of each) into a saucepan. Actually add the butter first, then when melted add the flour and whisk furiously. Add a little of the whole milk at a time on a low heat. It really depends how much you need but I would add about 500ml of milk. This is really a whisking and waiting game. When it is thick enough to coat the back of a spoon, then turn it off the heat and grate in plenty of nutmeg and season. If not using immediately cover with cling film to stop a skin forming.

Par boil your pasta. Remember it will continue to cook in the oven so you don't want to overdo it, they just need to be pliable to stuff. Stuff them all and fit them into the pan you're using. I lay sage leaves between and in them, I would suggest you brush the leaves with olive oil first. Then pour over your bechamel and put in an oven at 220 degrees until golden brown. Serve with a crisp green salad.