Topped with walnut pieces, mixed seeds and breadcrumbs for a delicious crunch. This pasta bake is perfect for freezing ahead.
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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.
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.
Typical values per serving when made using specific products in recipe
Energy | 3,189kJ/ 761kcals |
|---|---|
Fat | 35g |
Saturated Fat | 16g |
Carbohydrates | 78g |
Sugars | 12g |
Fibre | 6.6g |
Protein | 30g |
Salt | 1.3g |
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