Butternut mac ‘n’ cheese

Macaroni and cheese is the ultimate comfort food, but isn’t entirely waist friendly so in comes my macaroni cheese with the base being butternut squash! I personally hate the taste of butternut squash but I love it in this! (i always forget to photograph this dish, as soon as it is served it is gone!)

Serves 6 (3 syns per portion or part HEA)

500g pasta

1 large butternut squash (cut in half and deseeded)

1 onion and garlic clove finely diced

100g reduced fat cheddar cheese + 2 tbsp grated parmesan

200ml vegetable stock.

thyme, salt and pepper.

  1. Preheat oven to 200oC.
  2. Flesh side up season the butternut squash with salt, pepper and the thyme, flip back over, cover with foil and bake for 1 hour.
  3. Remove from the oven, uncover and cool.
  4. Meanwhile fry the onion and garlic with cooking spray.
  5. Add the onion and garlic to a blender with the butternut squash (peel off the skin), the stock and the cheeses and blend for 5 minutes. (it sounds like a long time but you really need it!)
  6. cook the pasta for 2 minutes less than needed, drain and add back to the pan with your sauce.
  7. Turn the heat to low and cook over a low heat until the cheese is melted and coating the pasta.

I hope you guys give this a try as its become a family favourite in a family of meat eaters and it is the only way I can get my younger sister to eat butternut squash!

Love Emily x

 

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