Top Tips:
- Use carrots instead of squash, or a mixture of both!
- You can use oil instead of butter for the bechamel sauce.
Serves:
1
large butternut squash
2
large onions
4
cloves of garlic
1
tsp
turmeric
1
tsp
mixed herbs
300
ml
vegetable stock
300
g
pasta
50
g
flour
50
g
butter
500
ml
milk
120
g
cheese (optional)
Recipe submitted by: MJ, FoodCycle London schools volunteer
Equipment needed: Saucepans, blender baking dish and whisk.
Preheat oven to 220C/200C fan/gas 7.
Dice the onion and peel and cube the butternut squash.
In a large pan, heat the oil. Sauté the squash, onion and garlic together, along with the turmeric and mixed herbs for a few minutes.
Pour in the vegetable stock and simmer until the squash is tender (about 15–20 mins).
Once cooked, blitz the squash mixture with a blender or food processor until smooth. Set aside.
In a saucepan, melt butter and gradually stir in flour to form a roux. Cook for 30 seconds, stirring constantly.
Gradually whisk in the milk. Bring to a gentle boil to thicken, then whisk in the cheese if using. Season with salt and pepper to taste.
Boil the pasta until just al dente (firm to the bite). Drain and set aside.
Spread the pasta into a baking dish, and mix with the squash mixture and bechamel sauce until evenly coated. Sprinkle cheese on top and bake until golden brown! (around 10 mins)
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Useful Conversions
1 tsp = 5 ml
1 tbsp = 3 tsp= 15 ml
1 serving of pasta = 1 standard full mug
4 servings of rice = 1 standard full mug
Remember: Cooking time varies based on the quantity of food you cook