Cheesy Pecan & Squash Wholewheat Pasta Bake With Salad

Preheat the oven to 200°C/ 180°C (fan)/ gas 6 and boil a full kettle

Add your butternut squash cubes to a baking tray with a generous drizzle of olive oil and a pinch of salt

Give everything a good mix up and put the tray in the oven for 15-20 min or until tender and golden

Whilst the squash is cooking, add your pasta to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the pasta for 7-9 min (10-12 min for wholewheat) min or until cooked with a slight bite

Meanwhile, peel and finely slice your brown onion[s]

Peel and finely chop (or grate) your garlic

Dissolve your vegetable stock mix in 250ml [375ml] [500ml] boiled water then add 100ml [150ml] [200ml] milk and give it a good mix up

Chop basil roughly, including the stalks

Once the pasta is cooked, drain and keep in the sieve until later, reserve the pot

Return the reserved pot to a medium heat with a generous knob of butter and a drizzle of olive oil

Once the butter has melted, add the sliced onion with a pinch of salt and cook for 5-6 min or until softened

Add the chopped garlic and cook for 1 min

Add 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and stir with a wooden spoon for 1 min

Gradually whisk in the stock, a little at a time, and cook for 5 min or until a thick sauce remains

Add half of your grated Italian hard cheese (save the rest for later!) and stir through until melted – this is your white sauce

Add the drained pasta, chopped basil and roasted squash cubes to the sauce and give it a good mix up

Transfer to an oven-proof dish

Top with the remaining grated Italian hard cheese, snap your pecan nuts in half and sprinkle them over

Put the dish in the oven for 15-20 min or until golden and bubbling – this is your cheesy pecan & squash pasta bake

Meanwhile, combine your balsamic vinegar with 2 tbsp [3 tbsp] [4 tbsp] olive oil and a pinch of salt and pepper in a small bowl – this is your dressing

Wash your salad, then pat it dry with kitchen paper