Cheesy Roasted Butternut Squash Pasta Bake

• Vegetarian

• Produce

  • 700 g Butternut squash

• Pasta & Grains

  • 300 g Pasta shapes, dried

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 Nutmeg

• Oils & Vinegars

  • 2 tbsp Oil

• Dairy

  • 25 g 125g grated vintage or extra mature cheddar plus
  • 50 g Cream cheese

• Liquids

  • 4 tbsp Water, HOT

Found on jensfood.co.uk

Description

Ingredients

• Approx 700g butternut squash, peeled and roughly chopped
• couple of tbsp oil for roasting
• 300g dried pasta shapes
• 125g grated vintage or extra mature cheddar plus 25g for sprinkling on top
• 50g cream cheese
• 4-5 tbsp hot water
• freshly grated nutmeg
• freshly ground black pepper

Directions

• Preheat the oven to 200°C and put the prepared squash in a roasting dish and toss with some oil, season with salt and pepper then roast for 40-45 minutes until tender.
• minutes before the end of the squash roasting time cook the pasta following packet instructions and drain reserving some of the cooking water.
• When the squash is ready let it sit for a couple of minutes so its not blisteringly hot then transfer to it a food processor or blender with the cream cheese, cheddar and 4-5 tbsp of the pasta cooking water. Blend until smooth then season with freshly grated nutmeg and ground pepper to taste and pulse a couple of times. At the same time turn the grill on to heat up.
• Return the drained pasta to the pan it was cooked in then add the cheesy squash mixture and thoroughly mix together. Next transfer the pasta and sauce to a large baking dish, or divide between individual baking dishes, sprinkle over the remaining 25g cheddar and grill for 10 minutes or until golden and crispy on top.
• Serve with steamed green vegetables or a simple green salad.