Monday 27 May 2019

Creamy butternut squash pasta bake recipe by Tom Kerridge

 

Creamy butternut squash pasta bake
Creamy butternut squash pasta bake
Creamy butternut squash pasta bake

Whether you want to veg out or take comfort,Tom Kerridge offers tasty, healthy alternatives to the January diet – for life.

Creamy butternut squash pasta bake

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Creamy butternut squash pasta bake
 

Rich and creamy, this could easily become a new favourite at home. It's also a great way of getting a big portion of veg into your family without them even noticing! It's all about the toppings: crunchy seeds and breadcrumbs, sweet chunks of butternut squash and nuggets of acidity from the sun-blushed tomatoes.

Serves 6

575 calories per serving

Ingredients

1kg butternut squash, cut into chunks (about 2cm)

1 tbsp olive oil

500g macaroni

Sea salt and freshly ground black pepper

For the cheese sauce:

60g butter

60g plain flour

1 litre whole milk

1 tbsp 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

2 tbsp pumpkin oil (or use olive oil)

2 tbsp pumpkin seeds

Method

1 Preheat the oven to 220°C/Fan 200°C/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 cool slightly for a couple of minutes. (Keep the oven on.)

3 Tip three-quarters of the roasted squash into a blender and blitz to a purée; set the rest aside.

4 Bring a large pan of salted water to the boil. Add the macaroni and cook until almost al dente (2-3 minutes less than the time suggested on the packet).

5 Meanwhile, for the sauce, melt the butter in a large saucepan over a medium heat. Then add the flour and cook, stirring, for 1 minute, then whisk in the milk and cook, 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 purée to make a rich, smooth sauce. Take off the heat and season with salt and pepper 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 the oven, turning on the oven grill at the same time. Bake for 10 minutes.

7 Take out the dish, scatter the pumpkin seeds evenly over the surface and return to the oven for 5 minutes or until the topping is golden.

8 Serve at once, with a green salad.

To freeze: Cool and pack in a lidded foil tray (or several trays). Defrost fully in the fridge, then remove the lid and reheat in an oven preheated to 200°C/Fan 180°C/Gas 6 for 30 minutes, until hot all the way through. If the surface appears to be browning too quickly, cover loosely with foil

Recipes extracted from Tom Kerridge's Fresh Start: How to Cook Amazing Food at Home. Published by Bloomsbury Absolute at £26

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