Butternut squash and sage macaroni cheese
Sweet roast butternut squash blended into a cheesy sauce with crisp sage butter. Proper comfort food.
- Time55 min
- LevelEasy
- Costabout £1.55 a head
- Oven200°C (180°C fan)
Ingredients
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Method
- 1
Heat the oven to 200°C (180°C fan). Toss the squash in the oil on a tray and roast for 25 minutes until soft and golden.
25 min - 2
Boil the macaroni for 2 minutes less than the packet says. Drain.
- 3
Melt 30 g butter in a pan, stir in the flour, then whisk in the milk a little at a time. Simmer for 5 minutes until thick.
5 min - 4
Blend half the squash with the sauce until smooth. Stir in the mustard and 80 g of the cheddar.
- 5
Mix the macaroni, the rest of the squash and the sauce in a baking dish. Top with the remaining cheese.
- 6
Bake for 15 minutes until golden. Meanwhile, fry the sage in the remaining butter for 1 minute until crisp. Spoon over the top.
15 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.