Cook with the season
How to use October’s best ingredients
You can use any variety of pumpkin or squash for this recipe.
1 HOUR 15 MINUTES | SERVES 4 | EASY |
butternut squash 1kg, peeled and cut into 3cm pieces olive oil 2 tbsp macaroni or other small pasta shape 350g
unsalted butter 50g
plain flour 50g
whole milk 500ml
english mustard 1 tsp
mature cheddar 200g, grated
parmesan (or vegetarian alternative) 100g, finely grated
green salad to serve
Heat the oven to 200C/fan 180C/gas 6. Tip the butternut squash into a bowl, pour in the olive oil, season and toss well. Put on a baking tray and roast for 25-30 minutes or until softened and lightly caramelised. Tip back into the bowl and mash until smooth.
Cook the macaroni in a large pan of boiling salted water following pack instructions until al dente, then drain well.
Melt the butter in a pan and, once foaming, tip in the flour. Cook for 2-3 minutes, stirring, until the mix looks sandy and has coloured slightly. Pour in the milk little by little, while whisking, until it forms a smooth, lump-free sauce. Simmer gently for 5-10 minutes or until thickened slightly, add the mustard and three-quarters of the cheeses, then season. Add the cooked squash and pasta, and mix until really well combined.
Tip into a 20cm x 30cm baking dish, then sprinkle over the remaining cheese. Bake for 20-30 minutes or until golden and bubbling. Serve with a green salad.
PER SERVING 965 kcals | fat 47.1G saturates 26.1G | carbs 91.7G | sugars 14.9G fibre 8.4G | protein 39.3G | salt 1.9G