Meanwhile, heat the 2 teaspoons olive oil over medium heat in the dry saucepan.
Add the onion and the remaining ½ teaspoon salt and cook, stirring, until
softened, about 5 minutes. Add the milk mixture, raise the heat to medium-high,
and cook until thickened slightly, 2 to 3 minutes. Remove from the heat. Add
200 g of the cheese and stir until smooth. Add the pasta and squash to the cheese
mixture and toss gently. Spoon into the baking dish. Sprinkle the pasta with the
remaining cheese. Bake until golden and bubbling, 15 to 20 minutes.
396 CAL, 18 G FAT (10 G SATURATED), 18 G PROTEIN, 44 G CARB, 6
G SUGAR, 5 G FIBRE, 518 MG SODIUM PER SERVING
Ginger-Spring-Onion Wings
SERVES 4
2 tablespoons safflower oil, plus more for the baking sheet
900 g mini chicken wings (tips removed) and thighs
1 ¼ teaspoons coarse salt
6 spring onions, finely chopped
1 tablespoon chopped fresh ginger
¼ teaspoon red chilli flakes
Preheat the oven to 230°C. Lightly oil a rimmed baking sheet, then arrange the