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Butternut squash mac & cheese

Butternut Squash Mac & Cheese

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 2 people

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

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.
Keyword butternut squash, pasta, slimming world