Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Butternut squash mac and cheese
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 1kg butternut squash, peeled and cut into 3cm pieces
- 2 tbsp olive oil
- 350g macaroni or other small pasta shape
- 50g unsalted butter
- 50g plain flour
- 500ml whole milk
- 1 tsp English mustard
- 200g mature cheddar, grated
- 100g parmesan (or vegetarian alternative), finely grated
- green salad, to serve
Method
- STEP 1
Heat the oven to 200C/fan 180C/gas 6. Tip the butternut squash into a bowl, pour in the olive oil, season and toss well. Put on a baking tray and roast for 25-30 minutes or until softened and lightly caramelised. Tip back into the bowl and mash until smooth.
- STEP 2
Cook the macaroni in a large pan of boiling salted water following pack instructions until al dente, then drain well.
- STEP 3
Melt the butter in a pan and, once foaming, tip in the flour. Cook for 2-3 minutes, stirring, until the mix looks sandy and has coloured slightly. Pour in the milk little by little, while whisking, until it forms a smooth, lump-free sauce. Simmer gently for 5-10 minutes or until thickened slightly, add the mustard and three-quarters of the cheeses, then season. Add the cooked squash and pasta, and mix until really well combined.
- STEP 4
Tip into a 20cm x 30cm baking dish, then sprinkle over the remaining cheese. Bake for 20-30 minutes or until golden and bubbling. Serve with a green salad.
