Leftover Pumpkin Stuffed Shells

Ingredients

• 1 Pumpkin
• 1 Red Chilli
• 1Bulb Garlic
• 250 g Conchiglie
• 30 g Butter
• 15 g Sage
• 30 g Plain Flour
• 600 ml Milk
• 150 g Cheddar Cheese
• 25 g Parmesan
• 1 Pinch Nutmeg
• 100 g Mozzarella
• Salt
• Black Pepper
• Olive Oil

Instructions

1. 1

   Heat your oven to 190°C/375°F.

2. 2

   Peel and dice up your pumpkin into 1 inch chunks, setting aside the seeds until later. Chuck on a baking tray along with your chilli and garlic, drizzle with olive oil and salt, then bake for 45 minutes until tender and caramelised.

3. 3

   In a separate tray, add your pumpkin seeds and toss with a splash of oil and a pinch of salt. Bake in the oven for 20 mins, tossing every so often so that they brown evenly. When cooked, they should be a deep golden colour and crisp when crunched on. Set aside until later.

4. 4

   Once cooked, allow your pumpkin mixture to cool down a little before popping it into a food processor. Squeeze your garlic out of it’s skin and add this to the blender too along with your red chilli. Blitz it until you have a chunky puree. Season to taste with salt and pepper.

5. 5

   Cook your pasta shells according to packet instructions. Stuff your pumpkin mixture into the shells, then set to one side.

6. 6

   In a large pan over a medium heat, melt your butter. Once melted, add your sage leaves and fry for 2 minutes until crisp. Remove your sage leaves from the pan and set aside. Add your flour and mustard powder and beat into a paste - cook out for 2 minutes until the mixture smells biscuity. Gradually pour in your milk in small increments, beating until smooth before adding more. Once all your milk is added, bring your mixture to a boil before turning the heat down to a simmer for a couple of minutes, until your sauce thickens.

7. 7

   Add your cheddar, parmesan and nutmeg to the pan and stir to combine. Season to taste with salt and pepper.

8. 8

   Pour your mixture into a baking dish and nestle your stuffed shells into it. Top with your mozzarella. Bake in the oven for 25-30 minutes.

9. 9

   Sprinkle with your crispy sage leaves and pumpkin seeds, then serve up immediately!