Butternut Squash and Sage Pasta Gratin
Ingredients
- 500 g butternut squash
- 300 g rigatoni pasta
- 400 ml whole milk
- 30 g plain flour
- 30 g butter
- 1 tsp dried sage
- 130 g mature cheddar
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 634 kcal
- Protein
- 22.7 g
- Carbohydrate
- 76 g
- of which sugars
- 10 g
- Fat
- 26.2 g
- of which saturates
- 14.1 g
- Fibre
- 5.1 g
- Salt
- 0.86 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the oven to 200°C (180°C fan). Peel and dice the butternut squash into 2cm cubes, toss with olive oil and roast on a tray for 20 minutes until tender.
- 2
Cook the rigatoni for 2 minutes less than packet instructions, then drain.
- 3
Melt the butter in a saucepan, stir in the flour and sage and cook for 1 minute. Gradually whisk in the milk until a smooth, thickened sauce forms.
- 4
Stir in most of the cheddar, then fold in the pasta and roasted squash. Tip into an ovenproof dish.
- 5
Scatter the remaining cheddar over the top and bake for 20 minutes until golden.
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