Crunchy topped roasted squash, broccoli & blue cheese pasta

Name: Crunchy topped roasted squash, broccoli & blue cheese pasta
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 small butternut squash, peeled, deseeded and cubed; 1 tbsp olive oil; 2 tbsp chopped fresh sage; ½ tsp chilli flakes; 300 g penne; 200 g tenderstem broccoli spears; 30 g butter; 1½ tbsp plain flour; 300 ml semi skimmed milk; 200 g tub Greek yogurt; 125 g blue cheese, such as Stilton, crumbled; 1 tsp Dijon mustard; 2 tbsp panko breadcrumbs; 3 tbsp mixed seeds; 20 g walnut pieces, chopped

Topped with walnut pieces, mixed seeds and breadcrumbs for a delicious crunch. This pasta bake is perfect for freezing ahead.

4 out of 5 stars(1) Rate this recipe

Serves4
CourseMain meal
Prepare45 mins
Cook30 mins
Total time1 hr 15 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

1 small butternut squash, peeled, deseeded and cubed
1 tbsp olive oil
2 tbsp chopped fresh sage
½ tsp chilli flakes
300g penne
200g tenderstem broccoli spears
30g butter
1½ tbsp plain flour
300ml semi skimmed milk
200g tub Greek yogurt
125g blue cheese, such as Stilton, crumbled
1 tsp Dijon mustard
2 tbsp panko breadcrumbs
3 tbsp mixed seeds
20g walnut pieces, chopped

Method

Preheat the oven to 200°C, gas mark 6. Toss the squash with the oil, sage, chilli and seasoning and arrange in a single layer in a roasting tin. Roast for 30 minutes, turning once, until tender.
Meanwhile, cook the pasta in boiling water for 10 minutes, until just tender. Drain the pasta and arrange in a 1.75 litre ovenproof baking dish. Cook the broccoli for 3-4 minutes until just tender, drain. Cut the broccoli into lengths and add to the pasta together with the roasted squash.
To make the sauce, melt the butter in a medium pan and stir in the flour. Cook for a minute, stirring, then, off the heat, gradually whisk in the milk, keeping the mixture smooth. Return the pan to the heat and stir constantly until thickened. Off the heat stir in the yogurt, 100g blue cheese, mustard and seasoning. Pour over the pasta and vegetables to coat.
Mix the breadcrumbs, seeds, walnuts and remaining blue cheese together. Scatter over the top of the pasta. Cook in the oven for 25-30 minutes until the top is crisp and golden.

Cook’s tip

To freeze Tightly cover the dish with foil before cooking in step 4, then freeze for up to three months. To use, either cook directly from frozen, loosely covered with foil at 180°C, gas mark 4 for 50-60 minutes, uncovering for the last 15 minutes to brown the top and until piping hot throughout. Or defrost, loosely covered in the fridge overnight, and cook for 30-35 minutes until hot throughout.