Butternut squash mac 'n' cheese recipe
This variation on a classic macaroni cheese makes a delicious and economical family supper. Serve it with a crisp salad or some steamed green vegetables.
Ingredients
- 600 g butternut squash, peeled, deseeded and cubed
- 1 amount of olive oil, for drizzling
- 3 sprigs of thyme (leaves only)
- 300 g macaroni (dry weight)
- 3 tbsp unsalted butter
- 1 large onion, finely chopped
- 2 garlic cloves, crushed
- 60 g plain (all-purpose) flour
- 500 ml milk
- 1 tsp Dijon mustard
- 0.5 tsp grated nutmeg
- 1 handful flat-leaf parsley, finely chopped
- 60 g grated Cheddar
- 60 g fresh breadcrumbs
- 1 pinch crushed dried chilli flakes
- 1 pinch each of sea salt and freshly ground black pepper
Details
- Cuisine: British
- Recipe Type: Butternut squash
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 50 mins
- Serves: 4
Step-by-step
- Preheat the oven to 200°C/400°F/gas mark 6. Line a baking tray (cookie sheet) with baking parchment.
- Arrange the squash in a single layer on the lined baking tray. Drizzle with oil and sprinkle with the thyme, then season with salt and pepper.
- Roast for 25 minutes, turning halfway through, or until tender.
- Meanwhile, cook the macaroni according to the instructions on the packet. Drain well.
- Melt the butter in a saucepan set over a low to medium heat. Add the onion and garlic and cook, stirring occasionally, for 8–10 minutes, or until tender.
- Reduce the heat to low and stir in the flour. Cook for 1 minute, then start adding the milk, a little at a time, stirring and whisking until smooth and free from floury lumps. Cook gently for 4–5 minutes until the white sauce thickens.
- Stir in the mustard, nutmeg, parsley and most of the grated cheese. Season to taste with salt and pepper.
- Stir the cooked macaroni and roasted squash into the sauce and transfer to a large ovenproof dish. Sprinkle the breadcrumbs, chilli flakes and remaining cheese over the top, then drizzle with oil.
- Bake for 20–25 minutes, or until bubbling and crisp and golden brown on top. Serve immediately.
This recipe is extracted from The Squash & Pumpkin Cookbook by Heather Thomas (Ebury Press, £9.99). Photography by Joff Lee.
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