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Ingredients
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
Method
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.
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.
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.
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.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,638kJ/ 630kcals
Fat
32g
Saturated Fat
20g
Carbohydrates
59g
Sugars
9.2g
Fibre
3.5g
Protein
26g
Salt
0.8g
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