Butternut squash & sage macaroni cheese

Butternut squash & sage macaroni cheese

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(3 ratings)

Prep: 25 mins Cook: 1 hr, 40 mins

Easy

Serves 6 - 8

There's little more comforting than a homemade macaroni cheese. This version includes 1 of your 5-a-day, as well as a hint of sage.

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal560
  • fat27g
  • saturates15g
  • carbs55g
  • sugars13g
  • fibre3g
  • protein23g
  • salt1.1g
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Ingredients

  • 1 large butternut squash, deseeded and cut into chunks
  • 2 tsp olive oil, plus a drizzle
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 15 sage leaves, 6 finely chopped
  • 85g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 85g plain flour
  • 2 tsp English mustard powder
  • 1l semi-skimmed milk
  • 250g pack extra mature or mature cheddar, grated
  • 50g parmesan (or vegetarian alternative), finely grated
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 450g macaroni

Method

  1. Heat oven to 180C/160C fan/gas 4. Toss two-thirds of the butternut squash with the olive oil and seasoning, and roast for 20 mins until nearly tender (it will finish cooking later). Chop the remaining squash coarsely, put in a heatproof bowl with 100ml water and cover with cling film. Microwave on High for 8-10 mins until tender. Drain and mash.

  2. Fry the onion in a knob of butter until softened but not browned, about 5 mins. Stir in the chopped sage and cook for 1 min more, then add the remaining butter to melt. Stir in the flour and mustard powder, and cook for 1 min until it forms a paste. Gradually whisk in splashes of milk (you can add in bigger additions as you go) until you have a smooth sauce. Bubble, stirring constantly, for 3-5 mins until thickened. Take off the heat and whisk in the mashed squash, 200g of the cheddar and half the Parmesan. Season to taste.

  3. Cook the macaroni following pack instructions. Drain well, then stir into the sauce with the roasted squash. Tip into a baking dish and scatter with the remaining cheese and sage leaves. Can be made up to a day ahead at this point – cool and keep in the fridge. If freezing, don’t add the whole sage leaves.

  4. Heat oven to 180C/160C fan/gas 4 again. Splash the sage leaves with oil and bake for 40 mins until bubbling and golden on top.

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Comments, questions and tips

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jfowler12's picture
jfowler12
24th Jan, 2016
5.05
I often find that mac n' cheese can get boring after the first few mouthfuls. That is certainly not the case with this recipe. If you get a really nice, nutty squash, this dish is really yummy. It's the perfect comfort food. I reduced the amount of macaroni so as to make the veg to carb ratio a bit more even, but added some leftover bacon for some salty goodness!
rumercooper
8th Jan, 2016
3.8
I loved this recipe, very tasty! But I did add Turkey and Bacon just to add a little more flavour and mealsom, thanks for sharing
S.J.V. Swailes.
24th Jan, 2016
Which is no use to vegetarians! I also hoped it was a Gluten free recipe but I think macaroni is on the banned list ?
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