1medium butternut squashchopped into 1cm cubes (I leave the skin on but you can peel it if you prefer)
2tablespoonsolive oil
1teaspoonhoney
salt & pepper to taste
5fresh thyme sprigs
for the bechamel/white sauce
3tablespoonsbutter
3tablespoonsflour
2-3cupswarm milk
1bay leaf
pinchof ground nutmeg
salt & pepper to taste
for the pasta bake
500gcooked penne pastareserve 1 cup of cooking water
200gbuffalo mozzarellabroken into chunks
fresh thymeoptional
Instructions
Pre-heat the oven to 200°c and line a baking sheet with foil.
Combine the butternut squash with the oil, honey, thyme and seasoning then transfer to the baking sheet. Spread the butternut out into a single layer then place in the oven.
Allow to roast for 30 minutes or until the butternut is soft and starting to caramelise.
Remove from the oven and set aside.
In the meantime, melt the butter in a saucepan and whisk in the flour. Slowly whisk in the milk until it has all been absorbed, add the bay leaf then turn down the heat and allow to simmer, whilst stirring regularly, until the sauce is cooked through.
Add the nutmeg and season to taste.
Combine the cooked pasta and bechamel sauce, adding a little of that pasta's cooking water if the mixture seems too thick, then stir in the roasted butternut and chunks of mozzarella. Top with fresh thyme sprigs, if using.
Transfer to a baking dish then place in the oven.
Allow to bake for 10-15 minutes until the top is golden and bubbling and the mozzarella has melted.
Remove from the oven then allow to rest for 5-10 minutes before serving.