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
- 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
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!!
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