Butternut Squash Macaroni Cheese
600 g Butternut Squash, peeled & cut in chunks
225 g Macaroni
1 tsp Reduced salt vegetable stock powder
300 g Spinach
2 tsp Dijon Mustard
200 g Philadelphia lightest
100 g Reduced fat mature grated cheese
40 g Fresh wholemeal breadcrumbs
2 tbsp Finely grated Parmesan
- Heat oven to 200C, Gas Mark 6. Line a baking tray with baking paper, then add the squash and spray with oil. Roast the squash for 30 mins or until tender
- Meanwhile, boil the macaroni in a pan of boiling water for 10 minutes, then drain, reserving 125ml of the cooking water.
- Return the reserved water to the pan, add the stock powder and spinach and cook until wilted. Stir through the pasta, mustard, & Philadelphia.
- 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 minutes until golden.