Cheesy squash pasta bake

Cheesy squash pasta bake

A twist on mac 'n' cheese that’s perfect for family, yet special enough for the weekend. Use freshly grated cheese for the smoothest, melty sauce.

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  • Serves6
  • CourseMain meal
  • Prepare30 mins
  • Cook50 mins
  • Total time1 hr 20 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 400g assorted squash, peeled and deseeded (prepared weight)
  • 350g tortiglioni
  • 75g Essential Unsalted Butter
  • 40g Cooks' Ingredients Panko Breadcrumbs
  • 1 tbsp sage leaves, chopped
  • 2 tbsp plain flour
  • Generous pinch nutmeg, ground or freshly-grated
  • 500ml whole milk
  • 150g Waitrose Duchy Organic Gruyère PGI France, grated
  • 150g Davidstow Cornish Vintage Cheddar, grated


  1. Preheat the oven to 180ºC, gas mark 4. Cut the squash into small cubes. Bring a large pan of water to the boil, set a steamer or heatproof colander over it and add the squash. Steam for 15 minutes, or until tender. Cook the pasta according to pack instructions (in the same pan, if liked). Drain the pasta, rinse, then transfer to a large, deep baking dish (about 22x27cm). Add the steamed squash, season and set aside.

  2. Melt the butter in the pan used for the pasta. Spoon 1 tbsp into a bowl and mix with the breadcrumbs, sage and some seasoning. Set the crumb mix aside.

  3. When the remaining butter starts to brown, whisk in the flour and nutmeg and cook until thick and foamy, about 1 minute. Slowly whisk in the milk and bring to a gentle simmer, whisking constantly. Reduce the heat to low, add ⅔ of the cheeses a handful at a time, whisking until smooth. Season generously. Pour the sauce over the pasta and squash, then fold together until everything is well combined.

  4. Top the pasta with the remaining cheese, then scatter over the sage breadcrumbs. Bake for 30 minutes, until golden and bubbling. Allow to cool slightly before serving.


Typical values per serving when made using specific products in recipe


2,638kJ/ 630kcals



Saturated Fat












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