Scott & Wilson's Squash & Garlic Mushroom Gnocchi

Preheat the oven to 200°C/ 180°C (fan)/ Gas 6

Add the butternut squash cubes to a baking paper-lined baking tray

Add the chilli flakes (can't handle the heat? Go easy!), a pinch of salt, a drizzle of olive oil and a splash of water

Tip: The water helps to cook the squash quicker!

Put the tray in the oven for 20-25 min or until fork-tender

Meanwhile, boil a full kettle

Peel and finely chop the brown onion[s]

Peel and finely chop (or grate) the garlic

Slice the portobello mushrooms

Drain the mozzarella, then pat it dry with kitchen paper and tear it into bite-sized pieces

Wash the spinach, then pat it dry with kitchen paper

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the chopped onion with a pinch of salt and cook for 5-6 min or until softened, then transfer the softened onion to a plate and reserve the pan

Add the sliced mushroom and chopped garlic to the reserved pan and cook for 4-5 min or until softened

Return the softened onion to the pan with the spinach and cook for 1-2 min or until wilted – these are your spinach & garlic mushrooms

Once the squash is tender, add it to a blender (or pan if using a stick blender) with the veg stock mix, 100ml [150ml] boiled water, 50ml [100ml] milk and half of the grated Italian hard cheese (you'll use the rest later!)

Blitz until smooth – this is your squash sauce

Add the gnocchi to a pot of boiled water and bring to the boil over a high heat

Cook the gnocchi for 3 min or until it begins to rise to the top of the pot

Once done, drain the gnocchi

Add the drained gnocchi to an oven-proof dish and mix in with the squash sauce

Top with the spinach & garlic mushrooms and torn mozzarella

Sprinkle over the remaining Italian hard cheese

Increase the oven to 240ºC/ 220ºC (fan)/ Gas 9

Put the dish in the oven and cook for 10 min or until golden and bubbly – this is your squash & garlic mushroom gnocchi