Butternut squash mac & cheese. SO delicious, a comforting an

Butternut squash mac & cheese. SO delicious, a comforting and warming meal that everyone will love. Makes 4 portions Half of 1 medium butternut squash 200ml semi-skimmed milk 50g parm, grated 50g cheddar, grated + more to top 1 garlic clove, minced 3 tsp dried sage 2 tsp smoked paprika 250g pasta (any short pasta) Mozzarella, to top (optional - can just use cheddar) Olive oil Salt Pepper 1. Heat the oven to 200c. Carefully cut the butternut squash in half lengthways. Cover and refrigerate one half to use for another recipe and keep one half on the chopping board. Cut that half in half again, then sprinkle with 1 tsp of paprika, 1 tsp dried sage, salt and drizzle with olive oil. Roast in the oven for around 40 minutes or until totally soft. Remove from oven and allow to cool slightly - keep the oven on. 2. Once slightly cooler, scoop out the flesh of the butternut and add to a blender. Blend until totally smooth, then transfer to a pan. Add the milk, little by little, until totally incorporated and then add 1 minced garlic clove, 1 tsp dried sage and 1 tsp smoked paprika, as well as a good pinch of salt and pepper. If the sauce seems runny, that's okay - it will thicken in the oven. Add half of cheddar cheese (50g) and all the parmesan, stir until melted then remove from heat. 3. Meanwhile, boil the pasta in salted water for 3 minutes less than the package instructions. Drain once done, tip into the butternut sauce and mix, then add to an ovenproof dish. Sprinkle with the remaining cheddar and some mozzarella if desired. Bake for 15 minutes until golden and bubbling.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Heat the oven to 200c. Carefully cut the butternut squash in half lengthways. Cover and refrigerate one half to use for another recipe and keep one half on the chopping board. Cut that half in half again, then sprinkle with 1 tsp of paprika, 1 tsp dried sage, salt and drizzle with olive oil. Roast in the oven for around 40 minutes or until totally soft. Remove from oven and allow to cool slightly - keep the oven on.

Step 2

2. Once slightly cooler, scoop out the flesh of the butternut and add to a blender. Blend until totally smooth, then transfer to a pan. Add the milk, little by little, until totally incorporated and then add 1 minced garlic clove, 1 tsp dried sage and 1 tsp smoked paprika, as well as a good pinch of salt and pepper. If the sauce seems runny, that's okay - it will thicken in the oven. Add half of cheddar cheese (50g) and all the parmesan, stir until melted then remove from heat.

Step 3

3. Meanwhile, boil the pasta in salted water for 3 minutes less than the package . Drain once done, tip into the butternut sauce and mix, then add to an ovenproof dish. Sprinkle with the remaining cheddar and some mozzarella if desired. Bake for 15 minutes until golden and bubbling.