Butternut squash macaroni cheese

Author: HFG staff

Photographer: HFG staff

Once you've tried adding butternut squash to your macaroni cheese, you won't want it any other way!

Serves: 4

Time to make: 55 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

4 cups butternut squash, (or any pumpkin you like) peeled and cut into 2cm chunks
spray oil
1⅓ cups macaroni
1 teaspoon reduced-salt vegetable stock powder
1 bunch spinach
2 teaspoons Dijon mustard
200g Philadelphia Lightest cream cheese
pinch cayenne pepper
¼ cup walnut pieces
1 cup reduced-fat mature hard cheese, grated
1 cup fresh wholemeal breadcrumbs
2 tablespoons finely grated parmesan

Instructions

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1 Heat the oven to 200°C/fan 180°C/gas 6. Line a baking tray with baking paper, then add the squash and spray with oil. Roast for 30 min or until tender.

2 Meanwhile, boil the macaroni in a pan of boiling water for 10 min, then drain, reserving ½ cup of the cooking water.

3 Return the reserved water to the pan, add the stock powder and spinach and cook until wilted. Stir through the pasta, mustard, Philadelphia, cayenne and nuts.

4 Take off the heat and mix in the squash and grated cheese. Season with ground black pepper, then tip into a 1.5 litre baking dish. Sprinkle over the breadcrumbs and parmesan, then bake for 10–15 min until golden.

Nutrition Info (per serve)

Calories 461 cal

Kilojoules 1929 kJ

Protein 27.2 g

Total fat 16.4 g

Saturated fat 5.7 g

Carbohydrates 54.1 g

Sugar 9.7 g

Dietary fibre 8 g

Sodium 748 mg

Calcium 507 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.