Butternut Squash Pasta Casserole with Tomatoes, Blue Cheese and Sage

INGREDIENTS

2 tbsp

butter

1/2

onion, grated

1 clove

garlic, finely minced

1 tbsp

chopped fresh sage

1/2 tsp

chili flakes

1 tbsp

flour

2 1/4 cups

whole milk

2 cups

butternut squash puree

salt and freshly ground pepper

3 cups

dried macaroni

vine ripened tomatoes, chopped

100 g

Danish blue cheese, cut into 1 cm squares