Butternut Squash & Sage Macaroni Cheese
There’s little more comforting than a homemade macaroni cheese. This version includes a hint of sage too.
Prep: 25 mins
Cook: 1 hr, 40 mins
Easily serves 6 – 8
- 1 large butternut squash, deseeded and cut into chunks
- 2 tsp olive oil, plus a drizzle
- 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
- 50g parmesan(or vegetarian alternative), finely grated
- 450g macaroni
- 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 mins until nearly tender (it will finish cooking later).
- Chop the remaining squash coarsely, put in a heatproof bowl with 100ml water and cover with cling film. Microwave on High for 8-10 mins until tender. Drain and mash.
- Fry the onion in a knob of butter until softened but not browned, about 5 mins.
- Stir in the chopped sage and cook for 1 min more, then add the remaining butter to melt.
- Stir in the flour and mustard powder, and cook for 1 min 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 mins until thickened.
- Take off the heat and whisk in the mashed squash, 200g of the cheddar and half the Parmesan. Season to taste.
- Cook the macaroni following pack instructions. Drain well, and then stir into the sauce with the roasted squash. Tip into a baking dish and scatter with the remaining cheese and sage leaves. Can be made up to a day ahead at this point – cool & keep in the fridge. If freezing, don’t add the whole sage leaves.
- Heat oven to 180C/160C fan/gas 4 again.
- Splash the sage leaves with oil and bake for 40 mins until bubbling and golden on top.