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A delicious and diet friendly veggie delight - Butternut Squash Mac ‘n Cheese Recipe

The Butternut Squash Mac 'n' Cheese Recipe

When it comes to comfort food, there's nothing as ubiquitous as mac and cheese. Whether it's out of a box or handcrafted from scratch, it's an absolutely beloved dish. While it feels like a quintessentially American recipe, it should be no surprise that a cheesy pasta casserole's origins are in ancient Italy

This variation on a classic macaroni cheese makes a delicious and economical supper. Serve it with a crisp salad or some steamed green vegetables. If wished, you can substitute pumpkin for the squash.

This recipe is redeeming, too—it’s full of luscious roasted butternut squash, which amps up the golden hue without overwhelming the flavour. This mac and cheese is a real crowd pleaser.

What you need...

Serves: 2
Prep time: 20 Minutes
Cook time: 50 Minutes
Calories: 400 kcal per serving
Steps: 3, 4, 5, 6


400g butternut squash, peeled, deseeded, cubed
Spray oil
3 thyme sprigs
80g macaroni (dry weight)
1 onion, finely chopped 
1 leek, trimmed, washed and sliced
2 garlic cloves, crushed
A handful of parsley, finely chopped
2 tbsp fresh white or wholemeal breadcrumbs 
A pinch of dried crushed chilli flakes
50g grated reduced-fat Cheddar cheese
Salt and freshly ground black pepper

For the white sauce:

2 tbsp cornflour
300ml skimmed milk (or unsweetened dairy-free plant milk)
2 tbsp virtually fat-free fromage frais
A pinch of ground nutmeg
1 tsp Dijon mustard
Salt and freshly ground black pepper


Let's get cooking...

How to make

1. Preheat the oven to 200°C, gas mark 6. Line a baking tray with parchment paper.

2. Arrange the squash in a single layer on the baking tray. Spray with oil and sprinkle with thyme, salt and pepper. Roast in the preheated oven for 25 minutes, turning halfway, or until tender.

3. Meanwhile, cook the macaroni according to the instructions on the packet. Drain well.

4. Make the white sauce: blend the cornflour with a little milk to a smooth paste. Heat the remaining milk in a pan and as soon as it starts to boil, reduce the heat and stir in the cornflour mixture. Cook gently, stirring with a wooden spoon, for two to three minutes until the sauce is thick and smooth and coats the back of the spoon. Remove from the heat and stir in the fromage frais, nutmeg, mustard and half of the grated Cheddar cheese. Season to taste with salt and pepper.

5. Meanwhile, lightly spray a pan with oil and set over a low to medium heat. Cook the onion, leek and garlic, stirring occasionally, for eight to 10 minutes, or until tender.

6. Bake in the oven for 20-25 minutes, or until bubbling, and crisp and golden brown on top! Bon appétit!