Ingredients
- 1 pumpkin or butternut squash
- 3 tbsp of olive oil
- 1 red chilli
- 1 garlic bulb
- 250 g of large pasta shells
- 30 g of butter
- 1 handful of sage leaves
- 30 g of plain flour
- 600 ml of whole milk
- 150 g of mature cheddar, grated
- 25 g of parmesan, grated
- 1 pinch of nutmeg
- 100 g of mozarella
Method
Step 1
Heat your oven to 190°C/170°C fan/gas 5. Peel and dice up your pumpkin (or squash) into 1-inch chunks, setting aside the seeds until later. Chuck the pumpkin on a baking tray along with the chilli and garlic. Drizzle with olive oil and salt, then bake for 45 mins until tender and caramelised.Step 2
In a separate tray, add your pumpkin seeds and toss with a splash of oil and a pinch of salt. Bake in the oven for 20 mins, tossing every so often so that they brown evenly. When cooked, they should be a deep golden colour and crisp when crunched on. Set aside until later.Step 3
Once cooked, allow your pumpkin pieces to cool down a little before popping into a food processor. Squeeze the garlic out of its skin and add this to the blender too, along with the red chilli. Blitz until you have a chunky puree. Season to taste with salt and pepper.Step 4
Cook your pasta shells according to packet instructions, then drain and stuff the pumpkin mixture into the shells, Set to one side.Step 5
In a large pan over a medium heat, melt the butter. Once melted, add your sage leaves and fry for 2 mins until crisp. Remove the leaves from the pan, and set aside.Step 6
Add your flour to the pan and beat into a paste with the butter that the sage was cooking in. Cook for 2 mins until the mixture smells biscuity. Gradually pour in your milk in small increments, beating until smooth before adding more. Once all the milk is added, bring the mixture to a boil before turning the heat down to a simmer for a couple of mins, until the sauce thickens. Add your cheddar, parmesan and nutmeg to the pan and stir to combine. Season to taste with salt and pepper.Step 7
Pour the mixture into a baking dish and nestle your stuffed shells into it. Tear up the mozzarella and scatter over the top. Bake in the oven for 25-30 mins.Step 8
Sprinkle with your crispy sage leaves and pumpkin seeds, then serve up immediately!