Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Radiatori
Butternut Squash & Butter Bean Pasta Bake Recipe
A family bake that feeds four to five. Squash and butter beans roasted with smoked paprika, then folded into a cheddar sauce that works just as well made dairy-free.
Caitlin Fitzpatrick
Feeds: 2 adults + 2-3 children
55 minutes
Ingredients
- - 450g Northern Pasta Co Radiatori
- For the cheese sauce
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- 50g butter (or dairy-free spread)
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- 4 tbsp of plain flour
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- 300ml of milk of your choice
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- 100g of mature cheddar cheese, grated
- For the pasta bake
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- 400g butternut squash, diced into cubes (you can use frozen!)
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- 1x tin butter beans, drained and blended
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- 1 tbsp olive oil
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- 1 tsp smoked paprika
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- 1 tsp garlic granules
- Toppings
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- Extra grated cheese
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- A sprinkle of blended or milled seeds (for crunch and nutrition)
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- Optional: fresh or dried herbs (parsley, oregano, thyme)
Radiatori
From: £4.95
Method
1
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.
2
While the butternut squash is roasting… 3. Cook the pasta according to packet instructions. Drain and set aside.
3
Now let’s make the cheese sauce!
4
4. Start by melting your butter in the saucepan, then stir in the flour to form a roux.
5
5. Gradually whisk in the milk until smooth and thickened.
6
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!
7
8. Combine the cooked pasta, squash, and cheese sauce, then transfer to an ovenproof dish..
8
9. Top and bake: Sprinkle over extra cheese, herbs, and milled seeds. Bake for 20-25 minutes until golden and bubbling.
9
10. Serve and enjoy - perfect with a side of greens or salad.
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