Butternut Squash Macaroni

By posting this Butternut Squash Macaroni, you might start to think I have a bit of an obsession with squash and pumpkin. And to be honest, you might be right. I’m also obsessed with autumn!

Check out these bad boys too: Orzo with Autumn Veg, Spicy Squash, Butter bean and  Chickpea slow cooker stew and Butternut Squash, Turmeric and Coconut Soup.

I also seem to have an aspiring obsession with one colour food…

Although I am a huge fan of the regular style Macaroni Cheese, I love shaking things up and trying it with different things – I’m not one for getting stuck in my ways, that’s for sure. This version has a creamy squash sauce that coats the pasta nicely and with the added cheese on top for a crunchy stretchy finish.  I love the sweetcorn with it too (not because it makes for a very yellow dinner) but because I really like the little pops that it makes.  It definitely adds another little bit of texture to the dish, and I love it.

Butternut Squash Macaroni

Serves: 4

Takes: 50 minutes

Difficulty: Easy!

Veganise it by using melty cheese alternative or by adding a breadcrumb crust to the top

Ingredients:

1 large butternut squash, peeled and cut into chunks

2 tbsp olive oil

300 g macaroni

50 g plain flour

50 g margarine

1 tsp English mustard powder

500 ml soya milk

200 g cheddar, grated

50 g vegetarian parmesan, finely grated

Method:

1. Heat the oven to 200 C
2. In a large bowl toss the cubes of squash with the olive oil then arrange on a baking sheet
3. Bake in the oven for 20 minutes until soft and cooked through
4. In a large pan, cook the macaroni according to the packet instructions then drain
5. In a small pan, add the margarine, flour and mustard powder and cook over a medium heat (you’re aiming to make a paste with the melted margarine and flour)
6. Gradually add the soya milk to the flour and margarine past and whisk to combine and make a smooth sauce
7. Stir the mixture constantly to prevent boiling over
8. Add half of the roasted squash to the sauce along with half of the cheddar and half the parmesanand mush up the squash with a potato masher or fork (for a smoother sauce, blitz the sauce with the squash and cheese and return to the pan)
9. Stir the remaining squash and pasta into the sauce and transfer to an oven proof dish
10. Scatter over the remaining cheese and pop into the oven o bake for 15 minutes until golden
11. While the macaroni is baking, cook up some sweetcorn to scatter over the top or on the side

For me, macaroni s the ultimate in comfort food and this butternut squash macaroni is the epitome of autumn comfort.  If you fancy jazzing it up a bit, some finely chopped fresh sage would work wonders and take it up a level, as would a sprinkling of chilli flakes for the spice lovers around here.  Although, saying that, it is simply delicious as it is!

Jit was out for lunch the day after we made this and I almost polished off the remaining third in one sitting!! Just goes to show how tasty it is!

Are you enjoying Autumn?  Have you been getting out to enjoy the fresh weather?  Here is a picture from one of our Autumnal walks to inspire you to get outside this gorgeous season!  Why not pop one of my slow cooker dinners on while you’re out so you have something delicious and easy to come home to…!

I’m looking forward to getting out and about again!  I hope you will too!

What is your favourite thing about Autumn?  What is your go-to comfort food for the season?
Let me know in the comments below 🙂

And don’t forget to pin for later!!