Sunday, 6 May 2012

Alice's Spinach, Butternut Squash and Cheese Pasta Bake

This was a great university staple of ours, Alice was the one who came up with the recipe and every time she cooked it we'd crowd around the living room eagerly awaiting it's arrival. Speaking from experience, everyone will go back for second helpings, so it's advised to make lots, and lots of this.

Ingredients to feed about 4 (these quantity are suggestions, add more or less if you'd like.)
Pasta - 1 packet
Grated parmesan cheese - a generous handful
1 pack of St Agur cheese, another soft cheese such as brie will also work.
Creme fraiche- about 2 tbsps
1 packet / bunch of spinach
1 butternut squash
1 generous handful of bread crumbs.

Start by roasting the butternut squash so that it's really soft, this will take about 30 minutes at 180 in the oven.
Cook the pasta until al dente and drain it, this should take about 10 minutes.
Add all of the other ingredients to the pasta - cut the cheese into small chunks and toss it in, along with the parmesan, creme fraiche, spinach, and butternut squash. Add a good grating of nutmeg and transfer to an oven proof dish. Sprinkle the brad crumbs on top and cook for about 20 minutes at 160, or until the crumbs have gone golden brown.
*Our photo wasn't up to scratch, this one is from