Can anyone truly resist macaroni cheese?! The sauce for this recipe is secretly loaded with squash which not only makes it perfect for getting reluctant veggie eaters to crank up their 5-a-day consumption but it’s also fantastic to use up all the flesh from your Halloween pumpkin later this month. You can make the sauce a few days ahead which makes it perfect for weekday evenings or when you have a hoard of kids to feed.
Feeds 2 adults and 2 kids
500g peeled and roughly chopped squash
500ml vegetable stock
3 garlic cloves, peeled but left whole
50g cheddar cheese plus 100g for the top
1-2tsp Dijon mustard
Preheat the oven to 220°C.
Place the butternut, stock and garlic in a saucepan and bring to the boil. Reduce to a simmer and cook for 20minutes until the squash is tender. Add the butter, 50g cheddar and mustard. Allow it to melt and then remove and place in a blender. Blitz into a smooth sauce.
Meanwhile cook the pasta for just 6 minutes and drain.
Place the pasta in a large ovenproof dish. Top with the sauce and then sprinkle over the remaining cheese. Place in the oven for 15minutes or until golden and bubbling. Serve immediately. [Note: if making ahead then keep the sauce and pasta separate otherwise the pasta will start absorbing the sauce in the fridge and the final dish will end up dr