A delicious dish in collaboration with our pals at Pots for Tots.
Ingredients
For the cheese sauce:
- 50g butter (or dairy-free spread)
- 4 tbsp of plain flour
- 300ml of milk of your choice
- 100g of mature cheddar cheese, grated
For the pasta bake:
- 450g Northern Pasta Co Radiatori
- 400g butternut squash, diced into cubes (you can use frozen!)
- 1x tin butter beans, drained and blended
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic granules
Toppings:
- Extra grated cheese
- A sprinkle of blended or milled seeds (for crunch and nutrition)
- Optional: fresh or dried herbs (parsley, oregano, thyme)
Method
1. Preheat the oven to 180°C
2. Toss the butternut squash cubes with the oil, paprika and garlic granules, then roast in the oven for 25 mins, or until golden and soft.
While the butternut squash is roasting…
3. Cook the pasta according to packet instructions. Drain and set aside.
Now let’s make the cheese sauce!
4. Start by melting your butter in the saucepan, then stir in the flour to form a roux.
5. Gradually whisk in the milk until smooth and thickened.
6. Stir through the grated cheese
Almost there…
7. Once the butternut squash has cooled slightly, blend with a tin of drained butter beans and 3tbsp of milk (add a little more milk if you need!)…
Now it’s time to assemble the bake!
8. Combine the cooked pasta, squash, and cheese sauce, then transfer to an ovenproof dish..
9. Top and bake: Sprinkle over extra cheese, herbs, and milled seeds. Bake for 20-25 minutes until golden and bubbling.
10. Serve and enjoy - perfect with a side of greens or salad.
