Butternut Squash Mac and Cheese
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Mustard: not fully checked
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- Peanuts: not fully checked
- Sesame: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 medium butternut squash
- 200g / 2 cups macaroni or conchigliette pasta
- 200 ml / 7oz whole milk
- 100g / 1 cup grated cheddar cheese
- 1 tbsp butter
- salt and pepper to taste
Method
- Preheat the oven to 200c / 390f.
- Cut the butternut squash in half lengthways. Scoop out the seeds and place the two halves of squash flesh side up on a baking tray. Bake in the oven for 30 minutes or until the squash is soft and has fully cooked through.
- Meanwhile cook the pasta according to the package instructions.
- Once the squash has cooked, spoon out the flesh straight into a blender or food processor. Add the milk, cheese and butter and blitz until all the ingredients have combined to a sauce consistency. If it seems too thick then add a little extra milk. Season with salt and pepper if you wish.
- Drain the pasta and mix it with the butternut squash sauce.
- Serve immediately.