This month’s delicious and nutritious recipe is brought to you by Registered Nutritionist Anna Redmayne Porter (@be_free_with_anna). I like this recipe because its simple and warming. The perfect dish for these Autumn months with vibrant butternut squash to celebrate Halloween.
INGREDIENTS
- 1 Large butternut squash
- 2 tsp Olive oil
- 300g Macaroni
- 50g butter or vegetable spread
- 50g Plain flour
- 1 tsp English mustard
- 500ml Coconut milk
- 300g Cheddar cheese (works with vegan cheese)
RECIPE
- Heat oven to 220C/200C fan. Toss the squash with the olive oil and some seasoning, and roast on a baking sheet for 15-20 mins until tender. Meanwhile, cook the macaroni following pack instructions, then drain.
- Melt the butter in a pan and stir in the flour and mustard powder to make a paste. Gradually whisk in the milk and simmer to thicken to a smooth sauce, stirring constantly.
- Take the sauce off the heat and mash in a third of the squash with 250g of the cheddar. Season, then stir in the drained macaroni with the remaining squash. Tip into an ovenproof dish, scatter with the remaining cheese and bake for 15 mins until golden and bubbling.
About Anna Redmayne Porter
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