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Butternut Squash Mac + Cheese
Nothing really beats a comforting bowl of macaroni and cheese. This super simple version has a healthy twist, using butternut squash to create a creamy and cheesy sauce, which we throw together with broccoli and top with breadcrumbs.
Ingredients
Ingredients
- butternut squash (approx 1kg / 35oz), peeled + cut into 2cm (0.8”) cubes
- garlic cloves, skins on + bashed
- olive oil
- salt + pepper
- pasta, we use macaroni (or use gluten-free pasta)
- broccoli, cut into small florets
- nutritional yeast
- plant-based milk, we use oat (see notes)
- Dijon mustard
- breadcrumbs, we use panko (or use gluten-free breadcrumbs)
Method
- 1
Preheat the oven to 200°C fan / 425°F.
- 2
Put the butternut squash and garlic onto a roasting tray or dish approx 25cm x 30cm (10” x 12”), then drizzle over 2 tablespoons of oil. Season with salt and pepper, mix and cook for around 15-20 minutes or until the squash is tender. Leave the oven on.
- 3
Meanwhile, cook the pasta in a large saucepan of salted boiling water for 7 minutes. Add the broccoli and cook for another 2-3 minutes. The pasta and broccoli should be slightly under-cooked. Drain and rinse them under cold water, then set aside.
- 4
Squeeze the garlic out of their skins and put them into a blender. Then add the butternut squash, nutritional yeast, milk, mustard and a good pinch of salt and pepper. Blitz until smooth, adding in a splash of water if it looks too thick.
- 5
Put the pasta and broccoli into the tray or dish you cooked the squash in earlier. Pour over the sauce and give it a good mix, then cook in the oven for 7-8 minutes or until hot through.
- 6
Remove the tray from the oven and switch the oven setting to grill. Add the breadcrumbs to a small bowl, drizzle in 2 teaspoons of oil and mix with your hands. Sprinkle over the mac and cheese, then cook under the grill until the breadcrumbs turn golden, usually a couple of minutes, then serve. Store leftovers in an air-tight container and keep in the fridge for a couple of days or freeze for up to 2 months.
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Community reviews
Rated 5 out of 5 from 1 review
- Meli
“We made this recipe yesterday, amazing. I ended up having a second serving because it was that good. 🤍”