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Creamy Butternut Squash Mac and Cheese

March 10, 2016 13 Comments

2.0Kshares

I love sauces made with butternut squash, especially on pasta. It’s a great way to get some vegetables into my fussy kids and it just tastes so creamy. The first time I used butternut squash as a pasta sauce was in my Spaghetti with Roasted Butternut Squash Sauce recipe and it was sooo good. Since then I have been meaning to make a creamy mac n cheese with a similar method, but it kind of got forgotten about it. Other recipes ideas came into my head and before you know it, quite a while haD past and I never got round to making it.

However, this week I had two butternut squash in the pantry and thought it would be good put to a new recipe. The sauce is amazing, I recommend using a good quality strong cheddar so you get that lovely cheesy taste and then combined with the butternut squash sauce it becomes velvety and creamy but without the added cream of course. My kids loved it, so it will make a great family meal.

I do recommend eating this straight away, so if you want it to serve less, just half up the ingredients.


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Creamy Butternut Squash Mac and Cheese

Creamy Butternut Squash Mac and Cheese

Yield: SERVES 4
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes

Ingredients

  • 300g (10.5oz) of uncooked pasta of choice
  • 1 small onion, finely chopped
  • 2 cloves of garlic, mince
  • pinch of cayenne pepper (optional)
  • 2 cups (480ml) of chicken or vegetable stock
  • half a butternut squash, with seeds removed (weight of half should be approx 700g/24.5oz)
  • 120g (4.3oz) of good quality strong cheddar (4xHEa’s)
  • salt and black pepper
  • Cooking Oil Spray

Instructions

  1. Preheat oven to 200c, 180c fan, 400f (gas mark 4)
  2. Season the half a butternut squash with salt, spray with oil on the flesh and place on a baking tray lined with parchment paper.
  3. Place in the oven and bake for approx 45, till softened and slightly caramelized.
  4. Remove and allow to cool.
  5. In the meantime, place a deep saucepan over a medium heat and spray with some oil, add the onion and fry golden and softened. Add the garlic and fry for a just to infused the flavour.
  6. Scoop out all the butternut squash flesh and add to the pan, with a pinch of cayenne (optional) and the stock.
  7. Bring to a boil, reduce heat and simmer for 5 minutes.
  8. Add to a blender and blend till smooth. (always be careful not to overfill blender with hot liquid).
  9. Bring a large saucepan of water (seasoned with salt) to a boil, add in the pasta and cook till al dente. Reserve about 1/3 cup (80ml) of the pasta water, once the pasta is cooked.
  10. Add the blended squash mixture back to the saucepan over a medium heat and stir in the cheese, once melted, reduce heat to low and stir in the pasta and reserved pasta water until silky and creamy. Taste and season with salt and black pepper.
  11. Serve immediately and enjoy!!

Notes

This recipe is gluten free, vegetarian, Slimming World and Weight Watchers friendly

  • Slimming World - 1 HEa per serving
  • WW Green Smart Points
  • WW Blue Smart Points
  • WW Purple Smart Points
  • Gluten Free - use gluten free pasta and stock


Optional: Cooked crumbled bacon is a great addition to the top if not vegetarian.

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Category: Main



 

It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Slimming Eats are allergen-free (gluten-free, egg-free and/or dairy-free, for example) or Vegetarian friendly. Slimming Eats assumes no liability for inaccuracies or misstatement about products, opinions or comments on this site.

Nutritional information is an estimate and is to be used for informational purposes only

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Filed Under: Extra Easy, gluten free, Green, lunch, main course, pasta, Syn Free, vegetables, Vegetarian Tagged With: gluten free, mac and cheese, mac n cheese, macaroni cheese, slimming world, syn free, vegetarian, weight watchers

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Reader Interactions

Comments

  1. Tina Wills

    November 14, 2016 at 3:03 pm

    I made this today as my husband like macaroni cheese, me – I’m not keen. Well this recipe has changed my mind it was absolutely delicious. Thank you

  2. Shevy (Slimming Eats)

    November 17, 2016 at 3:37 pm

    I am so glad you loved it. thanks for posting 🙂

  3. Sandra Webster

    January 13, 2017 at 10:23 pm

    Made this for dinner tonight and it was delicious. I loved the flavour from the butternut squash. I will be making this regularly.

  4. Lyn

    January 22, 2017 at 1:44 pm

    This is delicious and very comforting

  5. Kat

    August 12, 2017 at 9:42 am

    Love this but please don’t state it’s vegetarian because unfortunately it isn’t due to using Parmesan-this is not a veggie cheese

  6. Shevy (Slimming Eats)

    August 12, 2017 at 10:48 pm

    Hi Kat – glad you enjoyed this. Thanks for the comment re: parmesan. I am aware that many parmesan cheeses are not suitable for vegetarian’s, because of animal rennet being used in the process of making it, but there are some parmesan options out there now, that use a vegetable rennet instead.

  7. Lucy

    January 8, 2018 at 2:57 pm

    This was sooooo delicious. I added peas and bacon to it which worked so well. Will definitely be making again.

  8. Helen

    October 30, 2018 at 11:32 am

    I made this a few times but couldn’t get the consistency right with the cheese.. It kept separating.. I found that if i blended the sauce then added a spoon full of 0% fat Creme Fraiche then added the cheese to the blender I got that super creamy consistency. Great recipe and a firm family favourite in my house now!

  9. Shevy (Slimming Eats)

    October 30, 2018 at 11:51 am

    Hi Helen, are you using pre-grated cheese by any chance? if so you must use block cheese that you grate yourself, pre-grated cheese is coated to prevent it from sticking together in the bag, so it has a tendency to clump and not melt efficiently. Enjoy!!

  10. Uanita Harris

    October 31, 2018 at 6:25 pm

    I’m becoming addicted to Mac and Cheese and was desperate to find a recipe that was low in syns (or even better syn free!!). This did not disappoint, highly recommended even made it for taster night and it went down a storm. Thank you Siobhan for yet another fab recipe

  11. Abby Driscoll

    February 24, 2020 at 5:49 pm

    I didn’t have a whole butternut just slices so skipped the oven & cooked pieces of butternut with onion & garlic. Added in carrot & courgette too. Once sauce was blended I added chopped red peppers and mushrooms. My 3 year old, 16 month old and husband couldn’t get enough of it!! Said it was the best and can we have it tomorrow!! Great way to get veggies into kids 🙂

  12. Heather Buckley

    March 24, 2020 at 3:24 am

    This is soo lovely and so easy to make too !! Thanks slimming eats

  13. Katie

    January 21, 2021 at 6:57 am

    I absolutely loved this dish! It will be a firm fave in this house! <3
    Thank you for always creating lovely recipes 🙂

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Hey! I am Siobhan, a full-time mum and food blogger. I was born in London but now live in Ontario Canada ...

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