Both kids devoured this tonight, literally slurping the sauce, not even realising that their mac n cheese was actually a Creamy Butternut Squash Mac and Cheese. That’s one of the great things about pasta sauce, you can literally whizz up all kinds of vegetables in a blender, serve it over pasta and most of the time they don’t know that there is all kind of healthy good vegetables in there.
Creamy Butternut Squash Mac and Cheese
Not suitable for freezing, should be eaten immediately
Ingredients
- 310 g of macaroni pasta 11oz, I used brown rice pasta
- ½ onion finely chopped
- 1 clove of garlic crushed
- pinch of cayenne pepper
- 400 ml of chicken or vegetable broth
- in half a butternut squash seeds removed (cut a whole butternut squash half, lengthways), approx 400g/14oz
- 90 g of good quality strong cheddar 3oz
- 30 g of parmesan 1oz
- 2 tablespoons of ghee or butter
Instructions
- Preheat oven to 200c, 400f (gas mark 4)
- Brush the half a butternut squash flesh side with 1 tablespoon of ghee or butter place on a baking tray lined with parchment paper, flesh side down.
- Place in the oven and bake for approx 45, till softened and slightly caramelized.
- In the meantime, place a deep saucepan over a medium heat and add the other tablespoon of ghee, add the onion and fry for about 8-10 mins until softened. Add the garlic and fry for another couple of mins.
- Once butternut squash is done, scoop out of skin and add to the saucepan, along with a pinch of cayenne and break up with the back of a wooden spoon.
- Add in the stock and bring to a boil.
- Add this to a blender and blend till smooth.
- Add the blended squash mixture back to the saucepan over a medium heat and stir in the cheese, once melted, reduce heat to low.
- Bring a large saucepan of water (seasoned with salt) to a boil, add in the pasta and cook till al dente. Spoon a couple of spoonfuls of the pasta water into the cheesy squash mixture.
- Drain the pasta and stir this into the sauce.
- Serve immediately and enjoy!!
Leave a Reply