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Nutrition: per serving

  • kcal828
  • fat38g
  • saturates22g
  • carbs94g
  • sugars19g
  • fibre7g
  • protein35g
  • salt1.49g
    low
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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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Comments, questions and tips (40)

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Overall rating

A star rating of 4.2 out of 5.55 ratings

98vicmou

question

Should I freeze before or after baking? Do I have to defrost first or can it be warmed from frozen?

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. You could freeze before or after baking. If freezing before baking, defrost in the fridge overnight then cook as per the recipe, adding an extra 5 mins or so to allow for it being fridge-cold. We hope this helps. Best wishes, BBC Good Food Team.

joolieab

I love this recipe, very autumnal, added some cooked gammon this time, but it’s my go to comfort food dish - the only recipe my husband will eat with butternut squash in !!

Lara Apps avatar

Lara Apps

A star rating of 4 out of 5.

After reading previous reviews, I added sliced tomato on top, breadcrumbs and served with garlic bread to try to counteract sweetness. My 2 year olds favourite meal is mac and cheese so it was nice to 'hide' some sweet veg in it.

susaneardley

Yummy scrummy. Needed more milk adding as the sauce was v thick. I roasted the squash with garlic & sage and added some peas.

thegeekfairy

A star rating of 5 out of 5.

Thoroughly enjoyed this! I'd say peeling and cutting the butternut squash definitely takes longer than 10 minutes but it's totally worth the effort. Delicious. The only thing we changed was swapping the mustard powder (not keen!) with some grated nutmeg. Will definitely make again.

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