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

Method

1. 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. 2

   Cook the rigatoni for 2 minutes less than packet instructions, then drain.

3. 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. 4

   Stir in most of the cheddar, then fold in the pasta and roasted squash. Tip into an ovenproof dish.

5. 5

   Scatter the remaining cheddar over the top and bake for 20 minutes until golden.