Butternut squash & sage macaroni cheese
- Good Food team
Save recipe
Serves 6 - 8
Easy
Prep: 25 mins
Cook: 1 hr and 40 mins
A star rating of 4.5 out of 5.64 ratingsRate
loading...
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.
Freezable
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Ingredients
Nutrition
Units:
MetricUS
-
1 large butternut squash
deseeded and cut into chunks
-
2 tsp olive oil
plus a drizzle
-
1 onion
finely chopped
-
15 sage leaves
6 finely chopped
-
85g butter
-
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
-
450g macaroni
Keep the screen awake with cook mode on the Good Food app.
Nutrition: per serving
- kcal560
- fat27g
- saturates15g
- carbs55g
- sugars13g
- fibre3g
- protein23g
- salt1.1g
Ad
Method
-
step 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.
-
step 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.
-
step 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.
-
step 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.
Recipe from Good Food magazine, December 2015
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.5 out of 5.64 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...