Butternut Squash and Sage Stuffed Shells in Cheesy Sauce

Ingredients

• 3/4 pounds
• 2-18 ounces
• weight Butternut Squash (around Half A Large Squash)
• 7 ounces
• weight Conchiglioni (large Pasta Shells)
• 3 cloves Garlic
• 1-58 ounces
• weight Butter
• Divided
• 2 Tablespoons Fresh Sage
• Chopped
• 3 Tablespoons Plain Flour
• 13 tablespoons
• 1- 1/2 teaspoons
• 1- 1/4 pinches Semi-skimmed Milk
• 3-58 ounces
• weight Cheddar Cheese
• Grated
• Divided

Instructions

1. Chop the unpeeled squash into a few large chunks, and boil for around 15 minutes, or until tender.
2. Meanwhile, boil the pasta shells according to the instructions on the packet, then drain and set aside.
3. Once cooked, drain the squash, and leave for a few minutes until cool enough to handle.
4. Peel each chunk, and put in a blender with the garlic, 20 grams of butter and the sage.
5. Blend until the mixture forms a smooth paste.
6. In a saucepan, melt the remaining 25 grams of butter, and stir in the flour.
7. Cook for 2 minutes over a fairly low heat.
8. Stir in the milk a little at a time, only adding more when the mixture is smooth and well combined.
9. Add half of the cheese, and once again stir until smooth.
10. Pour the cheese sauce into a suitably-sized baking dish.
11. Heat the oven to 200 degrees C (Gas Mark 6 / 400 degrees F).
12. Stuff each pasta shell with a little of the butternut squash filling, and lay in rows in the dish on top of the cheese sauce.
13. If there is any leftover filling, just dot it around the pasta.
14. Top with the remaining cheese, and bake for 20 minutes, or until the cheese has melted and the edges of the shells are slightly crispy.