Gigli Butternut Squash Cheesy Pasta Bake recipe

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  • Serves 4
  • 15 mins to prepare and 1 hr to cook
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Customer recipe by chrisna
Added 35 months ago

I was looking for a recipe to use with Tesco finest Gigli pasta. Can be used with any pasta but did love it with the Gigli

Toss the cubed butternut in oil and the paprika or chilli, spread out on an oven proof tray and roast at 180C/350F/GM 4 for about 30 minutes until soft and turning golden brown.

Fry the chopped onion until translucent. Blitz half the onion and half the squash with a food processor or with a stick blender to a smooth paste, thin with a little water if needed.

Return the squash and onion paste to the pan, add the remainder of the roasted squash, rosemary and cream and simmer for a few minutes, taste as you go and remove the rosemary once it has infused enough. Add the wine or lemon juice. Season to taste.

Stir in the cooked pasta – add a little of the cooking liquid to thin if needed. (You can make ahead and / or freeze at this point)

Transfer to an oven proof dish, top with the cheese. Bake at 180C/350F/GM 4 for about 20 minutes until bubbling and golden.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 1 medium onion, finely chopped
  • 2 sprigs rosemary
  • 150ml double cream
  • 250 g dry pasta – cooked very al dente as per the packet instructions – reserve some of the cooking water
  • 100g mixed cheese – grated or finely chopped
  • 1 medium 1 medium (about 600g) butternut squash, peeled, deseeded and diced into 2cm cubes.
  • good glug olive oil
  • pinch paprika or chilli
  • splash white wine – or a squeeze of lemon juice
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