I got the idea of making a squash-y white sauce from Jamie O’s squash mac’n’cheese in his Superfood book, but for plant-eating amigos have taken a silky squash sauce and pimped it with a addictive crispy kale topping. Squash an kale are beautifully in season right now, and eating such a green and orange plate of food lets you know that you’re banging in a tonne of vitamins. So, if you’ve had one too many tomato-based pasta bakes, make this total crowd-pleaser and holler at me when you try it. Really, this one is not to be missed.
Ready in 45 mins
- 200g pasta
- Half an onion
- 1 tsp. rosemary
- A pinch of nutmeg (optional)
- 1 tbsp. nutritional yeast (optional)
- Half a butternut squash
- 2 tbsp flour
- 200ml any kind of milk
- 300ml water
- 2 big handfuls of kale
- Start by roughly chopping your onion, and frying in a splash of oil in a large saucepan.
- Chop your squash into 2cm chunks, and add to the pan. Add the rosemary and fry for 5 minutes or so. Add in the flour and stir well, before slowly stirring in the milk. Simmer for around 25 minutes until tender, If you’re using pre cooked squash you only have to simmer for 5 minutes.
- Once the squash is tender, use a stick blender (or throw the mix into your usual blender) to blitz until smooth. Stir in the nutmeg and nutritional yeast if using, season with salt and pepper, and set aside.
- Preheat your oven to gas Mark 5.
- Throw your pasta into salted boiling water and cook until al dente.
- In the meantime, roughly chop or tear the kale into pieces. Add half to the squash sauce and stir in. Drizzle the other half with oil and pepper, give it a good scrunch together, and set aside.
- Once the pasta is cooked, drain it and place in a large baking dish. Pour over your squash and kale sauce and stir well. The heat will wilt the kale eventually.
- Finally, top your pasta with the scrunched kale, and place the whole hing in the oven. Bake for twenty minutes. Until the kale is crispy but still pretty green.
- Tuck in.