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Creamy Butternut Squash Mac and Cheese

Not suitable for freezing, should be eaten immediately


  • 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!!