READY IN 1HR 45M
SYNS PER SERVING 3.5
2 medium butternut squash (peeled, deseeded, cut into chunks)
3 garlic cloves
1/4 tsp nutmeg
1 tbsp mustard powder
600ml vegetable stock
100g reduced fat soft cheese
25g veggie parmesan
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.