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Butternut squash, sausage, spinach & mushroom pasta bake

Butternut squash pasta on plate and in a baking dish

Butternut squash, sausage, spinach & mushroom pasta bake

Name: Butternut squash, sausage, spinach & mushroom pasta bake
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: Serves 4-6
Ingredients: 1 butternut squash (about 900g), peeled, deseeded and cut into 2-3cm cubes; 2 tbsp olive oil plus extra for the dish; 6 sausages (about 400g); 50g unsalted butter; sage (about 10 leaves); 50g plain flour; 500ml whole milk plus extra for topping up, if needed; nutmeg grated; 40g grated parmesan plus extra to serve; 1 tbsp Dijon mustard; 300g fusilli; 70g mushrooms sliced; 1 garlic clove crushed; 100g kale chard or spinach, chopped

Rosie Birkett

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Serves 4-6

More effort

Prep: 20 mins

Cook: 1 hr and 10 mins

A star rating of 4.3 out of 5.71 ratingsRate

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Combine the sweet, earthy flavour of butternut squash with sausage, spinach, mushrooms and sage in this hearty pasta bake. It takes a little effort but it's well worth it

Freezable

High-fibre

Nut-free

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Ingredients

Nutrition

Units:

MetricUS

1 butternut squash

(about 900g), peeled, deseeded and cut into 2-3cm cubes
2 tbsp olive oil

plus extra for the dish
6 sausages

(about 400g)
50g unsalted butter
sage

(about 10 leaves)
50g plain flour
500ml whole milk

plus extra for topping up, if needed
nutmeg

grated
40g grated parmesan

plus extra to serve
1 tbsp Dijon mustard
300g fusilli
70g mushrooms

sliced
1 garlic clove

crushed
100g kale

chard or spinach, chopped

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Nutrition: Per serving (6)

kcal657
fat34g
saturates14g
carbs61g
sugars12g

low
fibre8g
protein22g
salt1.31g

Method

step 1

Heat the oven to 200C/180 fan/gas 6. Put the squash in a roasting tin, toss with 1 tbsp olive oil and season. Cut each sausage into three, arrange them around the squash and roast for 35-40 mins, turning halfway, until the squash is tender and the sausages are caramelised.
step 2

Meanwhile, melt the butter in a saucepan over a medium heat, until bubbling. Add the sage and allow to sizzle for a few minutes, or until crisp. Remove with a slotted spoon and set aside on a plate lined with kitchen paper. By this point, the butter should have browned. Stir in the flour and cook for a few seconds, then gradually pour in the milk, whisking continuously, until you have a smooth sauce – this should take around 7-10 mins. Add the nutmeg, season, stir in the parmesan until melted, then stir in the mustard.
step 3

Oil a medium-sized baking dish. Cook the pasta following pack instructions until al dente, then drain and run under cold water. Heat the remaining 1 tbsp oil in a pan over a medium heat and fry the mushrooms with a pinch of salt for a few minutes, until softened and caramelised. Add the garlic, then the greens, stirring until wilted, then add to the white sauce along with the squash, pasta and half the fried sage, adding up to 50ml milk or water if it’s too thick.
step 4

Pour into the baking dish, then add the sausages. Scatter over the remaining sage and some extra grated parmesan. Roast for 25-30 mins, until golden and bubbling. Allow to settle for 10 mins before serving.

Recipe from Good Food magazine, September 2020

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A star rating of 4.3 out of 5.71 ratings

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