50gunsalted butter (plus about 2 tablespoons for the sauce)
Instructions
Peel and chop the butternut squash into large cubes and boil it in a medium saucepan until completely soft. This will take about 10-15 minutes.
Mash the butternut squash with more milk and butter and add salt & pepper to taste.
Make the pasta according to your pasta packaging. Boil enough water with a pinch of salt and then add your pasta. Boil for about 7-10 minutes depending on what kind of pasta you have.
To prepare your sauce, you need to first heat the milk with the seasoning (nutmeg, salt & ground pepper) and bring to boil. Take the saucepan off the heat and carry on with the next step.
Melt the butter gently in another saucepan over medium heat. Add the flour and mix firmly with a wooden spoon. Let the butter and flour turn golden yellow (which might take about 2-3 minutes) and then add slowly add 1/2 of the infused milk mixture. Keep whisking or stirring so that you don't get any lumps.
Combine the butternut squash and the butter & flour mixture together to make a smooth sauce. Taste to check if it needs more seasoning.
In the large ovenproof dish, place a layer of the cooked pasta and pour over the butternut squash sauce.
Generously sprinkle with Gorgonzola cheese.
Bake in the oven (on 180 C) for about 20 minutes or until the top is lightly golden and the cheese has melted.