Butternut Squash & Sage Pasta Bake – Donnadunnefitness

Butternut Squash & Sage Pasta Bake

Ingredients

320 g pasta (rigatoni or shells)
2 tbsp olive oil
1 kg butternut squash, peeled & cubed
2 onions, chopped
4 garlic cloves, minced
2 tsp dried sage (or 6 fresh leaves, finely chopped)
500 ml vegetable stock
150 ml double cream (or light cream)
120 g mature cheddar, grated
60 g Parmesan, grated
Salt & pepper

How to preprare

Heat oven to 200 °C. Roast squash with 1 tbsp oil for 20 minutes until soft and golden.
Meanwhile, cook pasta until just al dente. Drain.
In a pan, heat remaining oil. Fry onion & garlic until soft. Add roasted squash and sage, mashing lightly to form a rustic sauce.
Pour in stock and cream, stir, then fold through the pasta.
Transfer to a baking dish. Top with cheddar and Parmesan.
Bake for 20 minutes until bubbling and golden.

Note

For a lighter bake, swap half the cheddar for reduced-fat mozzarella and use half-fat crème fraîche instead of cream.

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