Before thoughts turn to Christmas food and festivities, there’s time for one more recipe to get you through once you’ve had enough roast potatoes and sprouts! This squash and blue cheese bake is simple and can be made in advance so it is perfect for a casual dinner as well as if you’re entertaining. I have used coquina squash for this which makes a change to the usual butternut squash. Coquina squash is slightly more sweet and the flesh is soft and tender which lends itself perfectly for roasting. To offset the sweetness I have used a creamy blue cheese and some salty pancetta to give the dish a lift. I served this in individual dishes but you can make a larger one if you prefer.
Ingredients- serves 4
1 coquina squash
2 garlic cloves
1 tbsp olive oil
30g plain flour
30g unsalted butter
150ml double cream
200g blue cheese such as dolcelatte or gorgonzola
4 slices of pancetta
1. Get going by preheating the oven to 180c/ 160 fan ready for roasting the squash. Use a sturdy sharp knife and halve the squash lengthways. Scoop out the seeds, drizzle with the olive oil and place one garlic clove in each of the hollows. Roast for around 50 minutes or until tender. When the squash is ready, use a spoon to scoop out the flesh and place in a bowl. Squeeze out the roasted garlic and add to the bowl with the squash. Use the back of a fork to mash it down until smooth and set aside whilst you make the base for the sauce.
2. Bring a large pan of water to the boil and cook the pasta until al dente as per the packet instructions; drain well and set aside.
3. Use a medium sized saucepan and add the flour and butter. Heat gently so the butter melts and combines with the flour to make a roux. Gradually pour in the milk and cream, stirring all the while so no lumps form. Increase the heat a touch and keep stirring until the sauce thickens. Remove the pan from the heat and add the blue cheese as well as most of the cheddar and parmesan (reserving some for the topping).
4. Take a frying pan and heat on a medium- high heat. Place the slices of pancetta in the pan and cook until crisp. Roughly chop the pancetta and add to the sauce. Add the roasted squash flesh to the sauce and stir well to combine. Stir the sauce through the cooked macaroni and place in an ovenproof dish or individual dishes. Top with the remaining cheese. Bake for half an hour or until golden and bubbling. Serve with a simple side salad.
Squash and blue cheese macaroni bakes- a twist on a well loved classic!