Squash Mac & Cheese with Sage


Ingredients:

  • 250g macaroni or other short pasta
  • 1 glug of extra-virgin olive oil
  • 1 knob of butter
  • 1/2 medium onion, finely diced
  • 200g butternut squash peeled and chopped (or frozen cubes of prepared butternut squash, defrosted)
  • 1 carrot, peeled and chopped
  • 1 tablespoons of plain flour
  • 100ml low salt vegetable stock
  • 150ml full fat milk or single cream
  • 150ml full fat milk or single cream
  • 80g cheddar cheese, grated
  • 20g Parmesan or any other hard cheese, grated
  • 1 tsp fresh or dried sage chopped

 

Method:

1. Heat a large pan of water and cook the pasta according to packet instructions.

2. In the meantime, make the sauce.

3. Heat a medium heavy bottomed pot over medium heat. Add the extra-virgin olive oil and butter. When the butter melts into the oil, add the onion and cook for a few minutes until softened. Add the butternut squash and carrot cubes. Cook for 8-10 minutes until the vegetables have softened.

4. Add the flour and mix through the vegetables and cook together 1 to 2 more minutes.

5. Whisk in the stock and milk and bring the sauce to the boil. Stir in cheeses and the sage. Blend the sauce with a stick blender.

6. Drain cooked pasta well and combine with sauce. You can either serve as is, or place in a ramekin and grate over a little extra cheese and place under the grill for a few minutes to brown.


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