Butternut squash and beetroot pasta bake

SERVES 6

Cooking time:

METHOD:

80 mins

WHAT YOU’LL NEED:

500g butternut squash

3 beetroot

50g butter

1 onion, finely sliced

100g smoked bacon lardons

80g plain flour

2 garlic cloves, crushed

1 litre semi-skimmed milk

2 sprigs rosemary, very finely chopped 50g cheddar, grated

500g conchiglie pasta

60g feta

30g breadcrumbs olive oil salt and black pepper

This bake tastes best eaten fresh after baking, but you can prep it up to 12 hours in advance and chill until ready to cook.

Preheat the oven to 220ºC/200ºC fan/gas mark 7.

Peel and dice the beetroot and squash and tip into a roasting tray. Drizzle in oil and season well, baking for 30 minutes until tender and crisp.

For the cheese sauce, gently melt the butter in medium pan and add the bacon and onion. Fry for 5 minutes, then tip a third of the bacon and onion into a dish and reserve for later. Continue cooking the remaining bacon and onion, then add the garlic and flour and cook for 2 minutes.

Gradually add the milk, stirring continuously with a wooden spoon until it begins to come together and thicken into a sauce. Once all the milk has been added, stir in the rosemary, cheddar and seasoning to taste, simmering gently for 5 minutes until the cheese has melted.

Meanwhile, cook the pasta for 8 minutes in a pan of boiling salted water — it should be nearly cooked but with a lot of bite. Drain and tip into a large mixing bowl.

Add the sauce and most of the roasted vegetables, mixing well to combine. Pour into a large oven-proof dish and top with the remaining vegetables, onion and bacon. Scatter over the feta and breadcrumbs, then bake for 20–25 minutes until golden and bubbling.

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