Healthy Butternut Squash Macaroni Cheese

Ingredients

• Squash

  Winter, butternut, raw

  560g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  1 cup or 244g

• Butter

  Unsalted

  2 tbsp or 28g

• Onions

  Raw

  1 medium or 110g

• Vegetable Stock Cubes

  Tesco

  ½ Cube or 5g

• Macaroni

  Dry, enriched

  450g

• Nutmeg

  Spices, ground

  ¼ tbsp or 2g

• Parmesan cheese

  Shredded

  ¼ cup or 20g

• Parsley

  Raw

  ¹⁄₁₆ cup or 4g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

Directions

1. Fill a large pot with salted water and bring to a boil. In a medium saucepan, add the butternut squash and milk, and place over medium-high heat. Season with Kosher salt and freshly ground black pepper. Bring to a simmer. Reduce heat to low, cover and cook until fork tender, 8-10 minutes. To a blender, add squash and milk. Puree until smooth. Meanwhile, place a large sauté pan over medium heat and add butter. Once melted, add the shallot, season with salt and cook until softened, 2-3 minutes. Add the squash puree, stock and nutmeg. Bring to a simmer and cook until thickened, 5 minutes. Add the cheese, stir to combine and set aside. To the boiling water, add the macaroni and cook until al dente, about one minute less than the package instructions. Drain, reserving some pasta water. To the sauté pan, add the pasta, parsley and some pasta water to loosen the sauce. Garnish with fresh parsley and more grated cheese.

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