Butternut Mac ‘n’ Cheese





2 medium butternut squash (peeled, deseeded, cut into chunks)

3 garlic cloves

1/4 tsp nutmeg

1 tbsp mustard powder

600ml vegetable stock

400ml milk

100g reduced fat soft cheese

25g veggie parmesan

600g macaroni

50g reduced fat cheddar

Preheat oven to 200°C/fan 180°C/gas 6.

Spread half the butternut squash on a large non-stick roasting tray in a single layer. Season, spray with low-calorie spray and roast for 20-30 minutes until tender.

Tip the rest of the squash into a large saucepan along with the garlic, nutmeg, mustard powder, stock and milk. Bring to the boil, then cover and simmer for 20-30 minutes. Once the squash is tender, leave to cool for 10 minutes.


Whizz the boiled squash mixture in a food processor (in batches, if necessary) until really smooth, then transfer to a large mixing bowl. Stir in the soft cheese and parmesan, then season.

Cook the pasta according to pack instructions then drain, retaining 2 ladlefuls of the water. Stir the pasta and roasted squash into the sauce (if it’s a little dry, add some of the water).

Put the mac ‘n’ cheese into an ovenproof baking dish and scatter the cheddar evenly over the top. Bake for 20-25 mins until bubbling. Crack black pepper over the top and serve piping hot alongside a mixed salad.


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