Butternut Squash and Pasta Bake
Directions
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Preheat oven to 425°F (220°C). Bring salted water in a large pasta pot to a boil. While the water is coming to the boil, heat olive oil in a pan. Sauté onion and garlic with chili flakes, sage and salt and pepper to taste in olive oil until onions are translucent. Set aside.
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Cook the pasta and squash in the same pot until tender. Measure out the pasta water, then drain the pasta. Set the pasta and squash aside.
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In the pasta pot, mix the pasta water, milk, goat cheese, onion-garlic mixture, toasted walnuts (reserve 2 tbsp aside for topping), bacon and 1/3 cup of shredded cheese. Add the squash and pasta and toss together until well mixed.
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Transfer pasta mixture to a 9 x 9-in (2 L) baking dish. Top with the reserved walnuts and remaining cheese. Season with pepper. Bake for 20 minutes, or until top is golden brown. Let rest for 10 minutes before serving.
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Option: For decoration and added flavour, toss 4 to 5 whole small sage leaves with a 1 tsp olive oil. Distribute on top of pasta before baking.