Butternut Squash Mac & Cheese
Ingredients
- 1 medium butternut Squash
- 2 cups macaroni or other pasta
- 7 oz whole milk (or any milk you have on hand)
- 1 cup grated or shredded cheddar cheese
- 1 tbsp butter (salted or unsalted)
Directions
- Preheat the oven to 390°F.
- 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. You can use a fork to test this.
- While the squash is baking, cook the pasta according to the instructions on the package.
- 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 with the squash cheese sauce.
- Serve immediately, and promptly refrigerate any leftovers for 1-3 days.
Source
Adapted from
https://www.myfussyeater.com/butternut-squash-mac-and-cheese-kids-toddlers/
Primary Ingredient
Butternut Squash
