Meat Free Recipes

This week’s meat free recipe: Butternut squash and sage macaroni cheese

This week’s meat free recipe: Butternut squash and sage macaroni cheese

Butternut squash and sage macaroni cheese

Serves: 6-8 people

Ingredients 

  • 1 large butternut squash (deseeded and cut into chunks)
  • 2 tsp olive oil plus a little extra
  • 1 onion (finely chopped)
  • 15 sage leaves (6 finely chopped)
  • 85g butter
  • 85g plain flour
  • 2 tsp English mustard powder
  • 1l semi-skimmed milk
  • 250g pack extra mature or mature cheddar  (grated)
  • 450g macaroni
  • 50g parmesan (or vegetarian alternative) (finely grated)

Method

  1. Heat oven to 180C/160C fan/gas 4. Toss two-thirds of the butternut squash with the olive oil and seasoning, and roast for 20 minutes until nearly tender. Chop the remaining squash coarsely(mixed sizes), put in a heatproof bowl with 100ml water and cover with cling film. Microwave on High for 8-10 minutes until tender. Drain and mash.
  2. Fry the onion in a knob of butter until softened but not browned, about 5 minutes. Stir in the chopped sage and cook for 1 minute more, then add the remaining butter to melt. Stir in the flour and mustard powder, and cook for 1 minute until it forms a paste. Gradually whisk in splashes of milk (you can add in bigger additions as you go) until you have a smooth sauce. Bubble, stirring constantly, for 3-5 minutes until thickened. Take off the heat and whisk in the mashed squash, 200g of the cheddar and half the Parmesan. Season to taste.
  3. Cook the macaroni following pack instructions. Drain well, then stir into the sauce with the roasted squash. Tip into a baking dish and scatter with the remaining cheese and sage leaves.

  4. Heat oven to 180C/160C fan/gas 4 again. Splash the sage leaves with oil and bake for 40 minutes until bubbling and golden on top.

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