Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Butternut Squash Gratin with Penne

An inviting vegetarian gratin recipe which goes towards your five a day. The delicious butternut squash is mixed with penne pasta and a baked golden topping.


Butternut squash is rich in betacarotene and it tastes delicious mixed with a cheese sauce and pasta then baked in the oven with a golden breadcrumb topping. Suitable for children from 1 year. Suitable for freezing.

Read more Read less


350g (12¼oz) butternut squash (peeled weight)
175g (6oz) penne
For the sauce:
30g (1oz) butter
30g (1oz) flour
450ml (¾ pint) milk
4 tbsp double cream
75g (3oz) Parmesan, grated
A pinch of nutmeg
2 tbsp sage, chopped
60g (2½oz) breadcrumbs
55g (2¼oz) Gruyère, grated


Preheat the oven to 200°C/400°F/gas 6.

Cut the squash into 2cm pieces. Steam for 8 minutes.

Cook the pasta in boiling salted water according to the packet instructions and drain. Meanwhile make the sauce. Melt the butter, add the flour and mix over the heat for about a minute. Gradually blend in the milk, then bring to the boil, stir until thickened and then lower the heat, add the double cream and cook for a minute. Remove from the heat and stir in the Parmesan until melted. Season with the nutmeg.

Mix the penne, squash, cheese sauce and sage together. Pour into a dish. Sprinkle with the breadcrumbs and Gruyère. Bake in the preheated oven for 25 minutes.

Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.


Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week