Creamy Butternut Squash Mac and Cheese
Serves 4
  • 310g (11oz) of macaroni pasta (I used brown rice pasta)
  • ½ onion, finely chopped
  • 1 clove of garlic, crushed
  • pinch of cayenne pepper
  • 400ml of chicken or vegetable broth
  • half a butternut squash (approx 400g/14oz), seeds removed (cut a whole butternut squash in half, lengthways)
  • 90g (3oz) of good quality strong cheddar (3xHEa’s)
  • 30g (1oz) of parmesan (1xHEa)
  • salt and black pepper
  • Spray oil
  1. Preheat oven to 200c, 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. In the meantime, place a deep saucepan over a medium heat and spray with some oil, add the onion and fry for about 8-10 mins until softened. Add the garlic and fry for another couple of mins.
  5. Once butternut squash is done, scoop out of skin and add to the saucepan, along with a pinch of cayenne and break up with the back of a wooden spoon.
  6. Add in the stock and bring to a boil.
  7. Add this to a blender and blend till smooth.
  8. Add the blended squash mixture back to the saucepan over a medium heat and stir in the cheese, once melted, reduce heat to low.
  9. Bring a large saucepan of water (seasoned with salt) to a boil, add in the pasta and cook till al dente. Spoon a couple of spoonfuls of the pasta water into the cheesy squash mixture.
  10. Drain the pasta and stir this into the sauce.
  11. Serve immediately and enjoy!!
Vegetarian - sub all cheese, for cheese which is free of rennet and vegetarian friendly.
Recipe by Slimming Eats - Weight Watchers and Slimming World Recipes at