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Butternut squash mac & cheese

Butternut Squash Mac & Cheese

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 people
Course: Main Course
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 150 grams pasta shapes of your choice
  • 1 medium onion, peeled and chopped
  • 1 butternut squash (ours weighed 600g), peeled and chopped
  • 2 cloves garlic, peeled and each chopped into 3 pieces
  • 1 litre chicken/vegetable stock
  • 1 tsp mustard powder
  • 80 grams reduced fat extra mature Cheddar, grated
  • salt and pepper, to taste

Method
 

  1. Cook your pasta as per the packet's instructions.
  2. Place the butternut squash, onion, garlic and stock in a large pan, bring to the boil and cook until tender (about 10-15 minutes).
  3. Drain off the stock, reserving it in a jug. Put the squash, onion and garlic in a blender and blend until smooth - or use a hand blender. Add some of the stock if needed to get the right consistency.
  4. Stir the grated cheese and mustard powder into the butternut squash and add salt and pepper to taste. Keep stirring until the cheese has melted, adding more stock if required.
  5. Mix with the pasta, heat through and serve with a side salad.

Notes

NB: You could always top with part of the grated cheese - or add more! - and bake in a shallow ovenproof dish in a 180C fan oven for 15 minutes until the cheese has melted.