How to make Tom Kerridge’s butternut squash pasta bake
By Jenny Stallard. Published 2020-02-26BOLD-Food
A hearty supper for cosy evenings.
“Rich and creamy, this could easily become a new favourite at home. It’s also a great way of getting a big portion of veg into your family without them even noticing!” declares Tom Kerridge, whose new book, Tom Kerridge’s Fresh Start, aims to get people to fall back in love with cooking from scratch.“It’s all about the toppings: Crunchy seeds and breadcrumbs, sweet chunks of butternut squash, and nuggets of acidity from the sun-blushed tomatoes.”This dish can be frozen and eaten later in the week, too.Ingredients: (Serves 6) - 575 calories per serving - 1kg butternut squash, cut into chunks (about 2cm) - 1tbsp olive oil - 500g macaroni - Sea salt and freshly ground black pepperFor the cheese sauce: - 60g butter - 60g plain flour - 1L whole milk - 1tbsp liquid aminos - 60g Parmesan, finely grated - 1/4tsp freshly grated nutmegFor the topping: - A handful of sage leaves - 40g sun-blushed tomatoes, roughly chopped - 50g fresh breadcrumbs - 2tbsp pumpkin oil (or use olive oil) - 2tbsp pumpkin seeds - Green salad to serve (optional)