My Mum gave me a small butternut squash that she had grown last summer and so I was on the look out for recipes. The first was the Chicken Laksa I made a couple of weeks ago and then I found this mac and cheese recipe. It was really simple to make and a lovely addition of veg made it feel healthy.
Butternut Squash Mac and Cheese (from Pinch of Yum)
1 tbsp butter
1 small onion
1 small butternut squash, cut into small cubes
1l chicken or vegetable stock
1 tsp salt
Cook the macaroni according to packet instructions. Drain and set aside.
Heat the butter in a large frying pan over medium low heat. Add the onion to the pan, and sauté over a low heat until fragrant and golden, about 20 mins.
Bring the broth to a boil and add the squash. Cook for 5-7 mins or until fork tender. Drain, reserving 125ml of the stock, and transfer the squash to the blender. Add the onions, milk, salt, and reserved stock and puree until completely smooth and creamy.
Pour the pureed sauce over the pasta and add the grated cheese. Stir to melt the cheese; add water or milk to adjust the consistency as needed. Serve.