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Butternut squash mac and cheese

• Adam Bush

Published: September 7, 2021 at 2:43 PM

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Serves 4

Easy

Total time: 1 hr and 15 mins

A star rating of 5 out of 5.2 ratingsRate

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Add cubes of roasted butternut squash to creamy macaroni cheese for an autumnal twist on this comforting, crowd-pleasing pasta bake

Vegetarian

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Make this comforting butternut squash mac and cheese, then check out our butternut squash pasta, butternut squash risotto, butternut squash lasagne, butternut squash ravioli and more butternut squash recipes.

Cook’s tip: Boost your plant points

"For a plant-based twist on this butternut squash mac and cheese, I've swapped the béchamel and cheese for a tin of butterbeans blended with mustard and 2 tbsp nutritional yeast, plus salt and pepper. I also added in a couple of handfuls of kale into the last couple of minutes of cooking the pasta. Use wholewheat pasta for extra plant points, as well as a sourdough or wholemeal breadcrumb topping with a sprinkle of smoked paprika, dried mixed herbs and chopped walnuts for crunch."

Note these changes to the recipe will alter the nutritional information displayed.

Here are more ways to boost your plant points and plant-packed recipes.

Butternut squash mac and cheese recipe

Ingredients

Nutrition

• 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

Nutrition: per serving

• kcal965
• fat47.1g
• saturates26.1g
• carbs91.7g
• sugars14.9g
• fibre8.4g
• protein39.3g
• salt1.9g

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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.

Love mac 'n' cheese? Try more of our crowdpleasing macaroni cheese recipes here

Authors

Adam BushDeputy food editor

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A star rating of 5 out of 5.2 ratings

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