Save to your scrapbook
Crunchy topped roasted squash, broccoli & blue cheese pasta
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
1 small No.1 Golden Butternut Squash, peeled, deseeded and cubed (about 400g prepared weight)
1 tbsp olive oil
2 tbsp chopped fresh sage
½ tsp chilli flakes
200g Tenderstem broccoli spears
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
1 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.
2 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.
3 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.
4 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.
Typical values per serving:
This recipe was first published in December 2019.