Butternut squash, macaroni and cheese
Prep:
10 mins
Cook:
40 mins
This creamy family bake is made over with the introduction of butternut squash.
1 butternut squash, peeled and cut into 2½ cm
2 tsp olive oil
300g macaroni
50g butter
50g plain flour
1 tsp English mustard powder
500ml milk
200g extra-mature cheddar or vegetarian alternative, grated
50g parmesan or vegetarian alternative, grated
Fresh thyme, used for garnish
Preheat the oven to 220°C / 425°F / Gas mark 7.
Line a baking tray with greaseproof paper and set aside.
Toss the squash with the olive oil, salt and pepper.
Roast for 15-20 minutes until tender.
Meanwhile, cook the macaroni following the instructions, then drain well.
Using a pan, melt the butter and stir in the flour and mustard powder and mix until it turns into a paste.
Gradually whisk in the milk and simmer to thicken to a smooth sauce, stirring constantly.
Take the sauce off the heat and mash in a third of the squash with the cheddar cheese and half the parmesan cheese.
Season, then stir in the drained macaroni with the remaining squash.
Tip everything into an ovenproof dish, scatter with the remaining parmesan and bake for 15 minutes until golden and bubbling.
Scatter over the thyme and serve.
Serves
4
Preparation Time
10 minutes
Cooking Time
40 minutes
Main ingredients
Dairy, Flour, Cheese, Pasta & Noodles, Vegetables, Oil
Recipe Type
Dinner, Pasta/Noodles
Level of Difficulty
Easy
