Name: Creamy butternut squash pasta bake
Total time: 2700 s
Yield: 4
Ingredients: 1000 gram butternut squash; 500 gram macaroni; 60 gram butter; 60 gram plain flour; 1 litre whole milk; 1 teaspoon Dijon mustard; 200 gram cheddar; 1/4 teaspoon ground nutmeg; 75 gram bread; 1 handful sage leaf

Step 1

Preheat the oven to 220°C/200°C fan. Line a large roasting tray with baking parchment.

Step 2

Place the squash (1 kg) in the roasting tray and drizzle with the olive oil. Season with salt and pepper and toss to coat. Cook on the top shelf of the oven for 25 minutes, or until the squash is tender and browned at the edges. Remove from the oven and let cool slightly.

Step 3

Tip 3/4 of the roasted squash into a blender and blitz. Set the rest aside.

Step 4

Bring a large pan of salted water to the boil. Add the macaroni (500 g) and cook for 2-3 minutes less than specified on the pack, until al dente.

Step 5

Meanwhile, melt the butter (60 g) in a large saucepan over a medium heat. Add the flour (60 g) and cook, stirring, for 1 minute, then pour in the milk (1 L) and cook, whisking, until thickened. Reduce the heat and add the mustard (5 g) , cheese (200 g) and nutmeg (as needed) . Stir until the cheese has melted, then stir through the squash purée. Season well with salt and pepper.

Step 6

Drain the macaroni, add to the sauce along with remaining butternut squash and stir well. Tip into a 25 x 30cm deep baking dish. Scatter over the breadcrumbs (75 g) and sage (1 handful) . Drizzle with oil and bake for 15-20 minutes, then serve.

Creamy butternut squash pasta bake

RECIPE

Ingredients

For the cheese sauce

For the topping

Nutrition per serving

Method

Watch Full Video

Rate this recipe

Tags

More from Tom Kerridge

Sweetcorn fritters with smoky beans

One-tray spiced veggie and chickpea bake

Quick strawberry cheesecake pots

Crispy bacon potato cakes with perfect poached eggs

Creamy asparagus and bacon pasta

Chicken wing kebabs with crunchy Asian-style salad

Ribeye steaks with brandy and mushroom sauce

Veg-packed cauliflower and chickpea curry

Mini cheese, pineapple and chilli jam toasties

Never-fail mince AKA Tom Kerridge's spag bol

Mushroom and pepper kebabs

Sirloin steak with chimichurri and potato wedges

Roasted cauliflower with slow-cooked onions and greens

The perfect turkey sandwich

The tastiest turkey pilaf

Honey and za'atar-baked feta with flatbreads