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£1.60 eachPlease 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.
Preheat the oven to 220°C, gas mark 7. Put the squash in a large roasting tin, drizzle over 2 tbsp oil, season and roast for 15-20 minutes until just tender. Meanwhile, bring a large pan of salted water to the boil, then cook the macaroni according to pack instructions; drain through a colander.
Melt the butter in a large pan over a low heat. Stir in the flour and cook for 1 minute until golden, then gradually add the milk, whisking all the time, making sure it is well combined before adding more. Bring to the boil and simmer for 1-2 minutes until thickened. Take off the heat and stir in 200g cheese, the garlic paste and the shredded sage; season.
Stir the pasta and squash into the sauce. Tip into an ovenproof dish (about 2 litres in volume); sprinkle over the remaining 50g cheese. In a small bowl, mix together the whole sage leaves, the remaining 2 tbsp oil and the chipotle crust. Sprinkle over the pasta. Bake for 15-20 minutes until hot and bubbling. Allow to stand for 5 minutes, then serve.
Typical values per serving when made using specific products in recipe
Energy | 3,193kJ/ 764kcals |
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Fat | 39g |
Saturated Fat | 18g |
Carbohydrates | 73g |
Sugars | 20g |
Fibre | 7.2g |
Protein | 27g |
Salt | 1.8g |
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