Butternut Squash Mac & Cheese & Sage Crumb With Dessert
Butternut squash is the key to this creamy mac and cheese. Toss pasta and veg in velvety cheese sauce topping it with a crunchy sage crumb. Serve with smoky Tenderstem or keep it plain for the kids. Finish your meal with a delicious chocolate pot!
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Vegetable oil, Water, Pepper, Salt, Milk, Olive oil (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
Boil a full kettle
Grate your cheddar cheese
Add your macaroni to a pot of boiled water with a generous pinch of salt, bring to the boil over a high heat and cook for an initial 3-4 min
After an initial 3-4 min, add your butternut squash cubes to the pot and cook for a final 8-12 min or until the macaroni and butternut squash are tender
Once tender, drain the macaroni and butternut squash, reserving a cup of starchy pasta water and reserve the pot
Meanwhile, add your panko breadcrumbs to a bowl with 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil, your dried sage, a pinch of salt and pepper and mix it all together
Tip: Cooking for kids? Leave out the sage and keep the crumb plain!
Heat a large wide-based pan (preferably non-stick) over a medium-high heat
Add the breadcrumbs to the pan and cook for 3-4 min or until toasted and golden – this is your sage crumb
Add your Tenderstem broccoli to a baking tray (or two!) with a drizzle of vegetable oil and half your smoked salt (you'll use the rest later!)
Tip: Cooking for kids? Leave the Tenderstem broccoli plain!
Put the tray[s] in the oven for 10-12 min or until tender, golden and crisp – this is your smoky Tenderstem
Add the grated cheddar cheese to the reserved pot with your cornflour, umami seasoning, the remaining smoked salt and a pinch of pepper and mix until the cheese is fully coated
Add 100ml [130ml] [170ml] milk to the pot with your Dijon mustard and 25ml [50ml] [75ml] reserved starchy pasta water
Cook over a medium heat for 3-4 min, stirring frequently, or until the cheese has melted and the sauce has thickened – this is your cheesy sauce
Add the drained macaroni and butternut squash to the pot with your cheesy sauce and give everything a good mix up – this is your butternut squash mac & cheese
Tip: Add a splash of starchy pasta water if your sauce is looking a little dry!
Serve the butternut squash mac & cheese with the smoky Tenderstem to the side and top with your sage crumb
Tip: Cooking for kids? Serve the butternut squash mac & cheese with plain Tenderstem and top with the plain toasted crumb!
Taste for seasoning, adding more salt and pepper if needed
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, milk, mustard, nut, soya, sulphites).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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