Butternut Squash Mac and Cheese

• Vegetarian

• Produce

  • 1 Butternut squash, medium

• Pasta & Grains

  • 200 g Macaroni or conchigliette pasta

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 1 tbsp Butter
  • 100 g Cheddar cheese, grated
  • 200 ml Whole milk

Found on myfussyeater.com

Description

Ingredients

• 1 medium butternut squash
• 200g / 2 cups macaroni or conchigliette pasta
• 200ml / 7oz whole milk
• 100g / 1 cup grated cheddar cheese
• 1 tbsp butter
• salt and pepper to taste

Directions

• Preheat the oven to 200c / 390f.
• Cut the butternut squash in half lengthways. Scoop out the seeds and place the two halves of squash flesh side up on a baking tray. Bake in the oven for 30 minutes or until the squash is soft and has fully cooked through.
• Meanwhile cook the pasta according to the package instructions.
• Once the squash has cooked, spoon out the flesh straight into a blender or food processor. Add the milk, cheese and butter and blitz until all the ingredients have combined to a sauce consistency. If it seems too thick then add a little extra milk. Season with salt and pepper if you wish.
• Drain the pasta and mix it with the butternut squash sauce.
• Serve immediately.