BUTTERNUT SQUASH PASTA BAKE
(SERVES 6)
INGREDIENTS
(575 calories per serving)
1kg butternut squash, cut into chunks (about 2cm)
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
¼ tsp freshly grated nutmeg
For the topping:
A handful of sage leaves
40g sun-blushed tomatoes, roughly 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 2200C/ Fan 2000C/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 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. 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. Take off the heat and season 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 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.