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Recipe

Butternut Squash Macaroni Cheese with a Herby Crust and Stripy Salad

Butternut Squash Macaroni Cheese with a Herby Crust and Stripy Salad

Preparation Time

Cooking Time

Ingredients

Ingredient Qty
Milk 570 ml
Vegetable Stock 570 ml
Butternut Squash (grated) 1
Garlic (crushed) ½ tsp
Macaroni Pasta 200 g
Mustard ½ tsp
Cornflour 1 tbsp
Cheese (grated) 200 g
White Bread Slices 2
Brown Bread Slices 2
Pinch of Mixed Fresh Herbs 1
Pre-cooked Beetroots (fresh) 4
Cucumber 1
Carrots 2
Iceberg Lettuce 1
Sweetcorn 200 g

Method

  • Pre-heat the oven to 190°C / Gas mark 5
  • Put the milk and stock into a pan and bring to the boil
  • Sauté the butternut squash in a pan, once soft add the garlic and sweat for 1 minute then add to the milk
  • Cook the Macaroni pasta in a pan of boiling water until tender
  • Add the mustard to the milk mixture then thicken with cornflour
  • Add most of the cheese but save a bit for the top
  • Mix the sauce and the pasta and put into oven proof dishes
  • In a processor blitz the bread and herbs and remaining cheese until it makes crumbs
  • Sprinkle the crumbs over the pasta then bake in the oven until the top is golden brown
  • Grate the beetroots, cucumber and carrots and shred the lettuce
  • Layer along with the sweetcorn into sharing dishes to create a rainbow effect