But­ter­nut squash pasta bake

Belfast Telegraph - Weekend - - FOOD -

WHAT YOU’LL NEED 1kg but­ter­nut squash, cut into 2cm chunks

1tbsp olive oil

500g mac­a­roni Sea salt and freshly ground black pep­per For the cheese sauce:

60g but­ter

60g plain flour

1L whole milk

1tbsp liq­uid aminos

60g parme­san, finely grated

1/4tsp freshly grated nut­meg For the top­ping: A hand­ful of sage leaves

40g sun-blushed toma­toes, chopped

50g fresh bread­crumbs

2tbsp pump­kin oil (or use olive oil)

2tbsp pump­kin seeds Green salad to serve (op­tional)

METHOD

1. Pre­heat the oven to 220°C/Fan 200°C/ Gas 7. Line a large roast­ing tray with bak­ing parch­ment. 2. Place the squash in the roast­ing tray. 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 it cool slightly for a cou­ple of min­utes. (Keep the oven on.) 3. Tip three-quar­ters of the roasted squash into a blender and blitz to a puree; set the rest aside. 4. Bring a large pan of salted wa­ter to the boil. Add the mac­a­roni and cook un­til al­most al dente (two to three min­utes less than the time sug­gested on the packet). 5. Mean­while, for the sauce, melt the but­ter in a large saucepan over a medium heat. Add the flour and cook, stir­ring, for one minute, then whisk in the milk and cook, whisk­ing, un­til the sauce thick­ens slightly. Lower the heat and add the liq­uid aminos, parme­san and nut­meg. Stir un­til the cheese has melted, then stir through the squash puree to make a rich, smooth sauce. Take off the heat and sea­son with salt and pep­per to taste. 6. Drain the mac­a­roni, add to the sauce and stir well. Tip into a large, deep bak­ing dish, about 25 x 30cm. Scat­ter over the rest of the roasted squash, the sage, sun-blushed toma­toes and bread­crumbs. Driz­zle with the oil. Place on the mid­dle shelf of the oven, turn­ing on the oven grill at the same time. Bake for 10 min­utes. 7. Take out the dish, scat­ter the pump­kin seeds over the sur­face and re­turn to the oven for five min­utes or un­til the top­ping is golden. Serve at once, with a green salad. To freeze: Cool and pack in a lid­ded foil tray (or sev­eral trays). De­frost fully in the fridge, re­move the lid and re­heat in an oven pre­heated to 200°C/Fan 180°C/ Gas 6 for 30 min­utes, un­til hot all the way through. If the sur­face ap­pears to be brown­ing too quickly, cover loosely with foil. SERVES 6

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