Butternut Squash Mac and Cheese

Cuisine: ,
Courses: , , ,
Servings: 4
Ingredients
  • 1/2 cup Double cream (or single cream if you prefer)
  • 2 tbsp Extra virgin olive oil
  • 1 tsp Dried sage
  • 1/2 tsp Ground cinnamon
  • 1/2 tsp Ground nutmeg
  • 1 tsp Chilli flakes
  • Salt
  • 10 clove Garlic
  • 2 cup Butternut squash
  • 1 tsp Dried oregano
  • 1 tsp Basil
Instructions
  1. 1

    Start by baking your butternut squash face down on a tray for 45 minutes until fork-tender. With a large metal spoon or an ice cream scoop, you can easily scrape out the seeds, and scoop out the flesh.

  2. 2

    Blend together 2 cups of butternut squash flesh with the double cream. You can use single cream if you prefer.

  3. 3

    Separately, cook your pasta al dente and remember to keep the pasta water aside.

  4. 4

    In a pan, sauté the garlic with olive oil and add the dried sage, ground cinnamon, ground nutmeg, chilli flakes, dried oregano and salt.

  5. 5

    Add the blended butternut squash and cream to the pot, let it simmer together and heat for 1-2 minutes.

  6. 6

    Add 1 cup of pasta water and all the grated cheese to the sauce.

  7. 7

    Mix together well until you get a pasty thick sauce and add your al dente pasta to the pan.

Read it online: https://peanutswirls.com/recipe/butternut-squash-mac-and-cheese/