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Ingredients
500g essential Waitrose butternut squash, peeled, deseeded and cut into 4cm chunks
1 garlic clove, crushed
1 tbsp chopped fresh sage
1 tbsp olive oil
225g essential Waitrose macaroni
40g essential Waitrose butter
40g essential Waitrose plain flour
600ml essential Waitrose semi skimmed milk
175g essential Waitrose extra mature cheddar, grated
Method
Preheat the oven to 190ºC, gas mark 5. Put the squash in a roasting tin and scatter over the garlic and sage, then drizzle over the oil. Roast for 30 minutes until the squash is tender and golden.
Meanwhile, cook the macaroni in boiling water for 8–10 minutes
until tender. Drain well and set aside.
Melt the butter in a pan and stir in the flour. Remove from the heat and gradually stir in the milk to form a smooth sauce. Return to the heat and cook, stirring continuously, until it comes to the boil. Reduce the heat and simmer for 2 minutes. Remove the sauce from the heat and stir in two thirds of the grated cheese.
Preheat the grill to high. Stir the macaroni into the cheese sauce, then carefully fold in the squash, taking care not to break it up. Spoon the mixture into an ovenproof dish and scatter over the rest of the cheese. Place under the grill for 3–5 minutes until bubbling.
Cook’s tip
It’s easy to make a double quantity of this recipe, then divide it between two dishes. Use one freezer-proof dish and you can cover and freeze a batch for up to one month.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,792kJ/ 428kcals
Fat
20.6g
Saturated Fat
11.4g
Carbohydrates
43.8g
Sugars
9.3g
Fibre
3g
Protein
16.8g
Salt
0.8g
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