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    Squash and Mushroom Macaroni Cheese

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    Squash and Mushroom Macaroni Cheese

    By bulking out the pasta with butternut squash and mushrooms, you add flavour as well as goodness. Using low-fat crème fraîche flavoured with a hint of Parmesan, instead of a calorific cheesy sauce, makes for a delicious, healthy update on a classic

    • Preparation time: 15 minutes
    • Cooking time: 35 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 4


    • 1 butternut squash
    • 250g chestnut mushrooms
    • Salt and freshly ground black pepper
    • 1 tbsp olive oil
    • 200g pasta shapes such as penne or cavatappi
    • 200ml half-fat crème fraîche
    • 50g finely grated Parmesan
    • 50g wholemeal breadcrumbs


    1. Preheat the oven to 200°C, gas mark 6.
    2. Peel the butternut squash, remove the seeds and cut the flesh into 1cm cubes. Cut the mushrooms into halves or quarters, depending on size, then put them, with the squash, in a non stick roasting tin. Season and drizzle with the olive oil. Roast in the oven for 30 minutes or until soft and slightly charred.
    3. Meanwhile bring a large pan of salted water to the boil.
    4. Once the water has reached a rolling boil, throw in the pasta, bring back to the boil and cook for 10-12 minutes or until al dente. Meanwhile, preheat the grill to high.
    5. Drain the pasta and return it to the pan. Add the roasted squash and mushrooms, gently stir in the crème fraîche and half the Parmesan, and season to taste. Tip into an ovenproof dish, top with the breadcrumbs and remaining Parmesan, then grill until crisp and golden. Serve hot.

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