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Butternut squash mac & cheese

Butternut squash macaroni cheese in a baking dish

Butternut squash mac & cheese

Name: Butternut squash mac & cheese
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: Italian
Ingredients: 1 large butternut squash peeled and cut into 2.5cm/1in chunks; 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

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 40 mins

A star rating of 4.3 out of 5.57 ratingsRate

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Make our creamy butternut squash macaroni cheese for a comforting vegetarian family dinner. Roasted squash adds extra flavour to this classic pasta bake.

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 large butternut squash

peeled and cut into 2.5cm/1in chunks
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

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Nutrition: per serving

kcal828
fat38g
saturates22g
carbs94g
sugars19g
fibre7g
protein35g
salt1.49g

low

Method

step 1

Heat oven to 220C/200C fan/gas 7. Toss the squash with the olive oil and some seasoning, and roast on a baking sheet for 15-20 mins until tender. Meanwhile, cook the macaroni following pack instructions, then drain.
step 2

Melt the butter in a pan and stir in the flour and mustard powder to make a paste. Gradually whisk in the milk and simmer to thicken to a smooth sauce, stirring constantly.
step 3

Take the sauce off the heat and mash in a third of the squash with the cheddar and half the Parmesan. Season, then stir in the drained macaroni with the remaining squash. Tip into an ovenproof dish, scatter with the remaining Parmesan and bake for 15 mins until golden and bubbling.

Recipe from Good Food magazine, November 2011

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A star rating of 4.3 out of 5.57 ratings

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