1butternut squash (ours weighed 600g), peeled and chopped
2clovesgarlic, peeled and each chopped into 3 pieces
1litrechicken/vegetable stock
1tspmustard powder
80gramsreduced fat extra mature Cheddar, grated
salt and pepper, to taste
Instructions
Cook your pasta as per the packet's instructions.
Place the butternut squash, onion, garlic and stock in a large pan, bring to the boil and cook until tender (about 10-15 minutes).
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.
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.
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.