Three Cheese & Butternut Squash Pasta Bake

A warming and filling pasta bake which makes a great autumnal family supper. Roast your squash in hillfarm oil to enhance its buttery nutty flavour.

Cooking Time 40 minutes
Roast Roast
Serves Serves 4


  • 1 small Butternut squash, peeled and cut into even chunks
  • 4 tsp hillfarm rapeseed oil
  • 300g Pasta
  • 50g Plain flour
  • 1 tsp English mustard
  • 500ml Milk
  • 100g Cheddar cheese, grated
  • 100g Mozzerella
  • 50g Parmesan


  1. Preheat oven to 180°C/ gas mark 4.
  2. Heat 2 tbsp hillfarm rapeseed oil on a baking sheet in the oven.
  3. Add the butternut squash and roast for 20 minutes
  4. Add the pasta to a pan of boiling water and cook according to the directions on the packet.
  5. Meanwhile, heat 2 tbsp hillfarm rapeseed oil in a pan on a medium heat and stir in the flour until glossy. Add the milk slowly, whisking continuously until smooth and keep stirring as it thickens. Add the English mustard, cheddar and mozzarella cheese and continue to stir until you have a smooth white sauce. Season to taste.
  6. Remove the roasted butternut squash from the oven and add the chunks to the sauce.
  7. Drain the pasta and pour over the sauce.
  8. Add to an oven proof dish, top with the grated parmesan cheese and return to the hot oven for 10 minutes until the cheese has started to brown.

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