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Vegetarian butternut squash macaroni cheese recipe

24 ratings

A light twist on a family favourite, which is just as delicious and comforting. The butternut squash adds a sweet, creamy flavour, which is complemented wonderfully by hot mustard and fresh tomatoes. See method

Serves 6
30 mins to prepare and 1 hr 20 mins to cook
583 calories / serving
Freezable
Vegetarian

Ingredients

400g (13oz) butternut squash, peeled and cubed
300g (10oz) macaroni
2 tbsp olive oil
60g butter
1 onion, finely chopped
60g plain flour
500ml (17fl oz) semi-skimmed milk
2 tsp English mustard
250g (8oz) Cheddar cheese, grated, plus 90g (3 1/2oz) extra for sprinkling
20g (3/4oz) breadcrumbs
5 cherry tomatoes, halved

If you don't have any butternut squash, try sweet potato

Each serving contains

Energy
2445kj
583kcal 29%
Fat
29g 42%
Saturates
16g 78%
Sugars
12g 14%
Salt
0.9g 16%

of the reference intake
Carbohydrate 62.4g Protein 21.7g Fibre 4.4g

Method

Preheat the oven to gas 6, 200°C, 180°C fan.
In a large, roasting tin toss the butternut squash with 1 tbsp of the olive oil, then bake in the oven for 45 minutes until cooked through. Bring a large pan of salted water to a boil and cook the macaroni according to the packet instructions. When it is cooked, drain and set aside until needed.

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While the butternut squash is cooking, heat the olive oil and butter in a large frying pan, and add the onion. Cook on a low heat for 5-10 minutes until the onion is soft, then add the flour and mix well. Take the pan off the heat and gradually pour in the milk, stirring constantly to ensure the sauce is smooth.

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When all the liquid is added, return to the heat, stir in the mustard and bring to the boil. Boil for 2 minutes, stirring occasionally until the sauce has thickened to custard consistency. Now add 1/2 tsp salt and a pinch of ground black pepper and stir in.
While the sauce is cooking, remove the butternut squash from the oven and whizz in a food processor until smooth. Add it to the white sauce with the Cheddar and mix well until the cheese is melted.
Now add the cooked pasta and mix everything together. Pour into a large roasting dish and top with the Cheddar, breadcrumbs and tomatoes. Bake in the oven for 20 minutes until bubbling and golden. Serve immediately.