Things I have been cooking lately #57: Stuffed butternut and sage millerighe

I have to say that this “posh pasta bake” as Mr O referred to it is probably in the top five most delicious things I have ever cooked. We were literally licking the bowl. Butternut, sage and nutmeg is my new favourite flavour combination. This recipe, which I adapted from how sweet it is might seem a little fiddly but it’s 100% worth it.

Stuffed butternut and sage millerighe

40 millerighe tubes (Millerighe is kind of like giant rigatoni. You could also made this with giant pasta shells or turn it into a lasagne)

For the butternut mixture
650g butternut, cubed (I bought two packets of preprepared squash. Cutting up a whole butternut is painful but if you have the time go for it)
1 teaspoon of olive oil
1/4 teaspoon of nutmeg
1/4 teaspoon of salt
1/4 teaspoon of freshly ground black pepper
2 tablespoons of butter
1 shallot, finely chopped
2 cloves of garlic, finely chopped
1 1/2 tablespoons of mascarpone cheese
1 tablespoon parmesan cheese

For the sauce
2 teaspoons of olive oil
2 tablespoons of flour
2 cups milk
1 tablespoon grated parmesan cheese
Pinch of nutmeg
Pinch of salt
Pinch of black pepper

For the topping
1/3 cup grated mozzarella cheese
1/4 cup grated parmesan cheese
10 – 12 fresh sage leaves

Preheat the oven to 200 C. Put the cubed butternut in a bowl, add olive oil, salt, pepper and mix well. Line a baking tray with foil and spread out the butternut mixture on it. Bake in the oven for 20 mins, flip over and bake for another 20 minutes.

While the butternut is baking, put a pot of salted water on to boil. Add the millerighe and cook according to the package instructions. Drain, add a tiny drizzle of olive oil to stop it from sticking and set aside to cool.

Now make the sauce. Heat the olive oil in a small saucepan over a medium heat and then add the flour, salt, pepper and nutmeg and stir together to form a paste. Remove from the heat and add the milk a little at a time, whisking well after each addition to ensure there are no lumps. Keep adding until all the milk is incorporated. Add the parmesan cheese. Return to the heat and bring to a simmer, whisking all the time. Simmer, while continuing to whisk, until the sauce thickens. Set aside.

Take the butternut out of the oven and put into a medium sized bowl. Heat a small saucepan over a medium heat. Add the butter, onions and garlic to the saucepan and cook until the butter starts to brown slightly. Add the butter mixture, mascarpone and parmesan cheese to the butternut and mash with a potato masher until smooth.

Stuff each millerighe with a little of the butternut mixture using a spoon and lay them in a medium sized baking dish. Cover with the sauce and then sprinkle over the mozzarella and remaining parmesan cheese and sage leaves. Return to the oven and bake for 20 minutes or until the cheese is golden and bubbling. Allow to stand for 10 minutes before serving.

Serves 4

Butternt_n

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