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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

Serves 4

395 Calories

  1. 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
  1. Meanwhile, boil the macaroni in a pan of boiling water for 10 minutes, then drain, reserving 125ml of the cooking water.
  1. Return the reserved water to the pan, add the stock powder and spinach and cook until wilted. Stir through the pasta, mustard, & Philadelphia.
  1. 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.