Butternutty!

So on Thursday the new Super 6 offers were launched in Aldi and I must say, I'm pretty happy with the selection in this one. The offers will change on 5th November so I have about 2 weeks to make meals with them.

They have Funsize Apples, Kale, Asparagus, Plums, Chestnut Mushrooms and Butternut Squash all for 59p each! I'm so happy they have Butternut Squash on offer again as I have lots of recipes I want to try.

So for my first recipe I've decided to make a classic with a twist, Macaroni Cheese with Roasted Butternut Squash. It's a recipe I found in Waitrose and I've been looking forward to trying it out.
I've never made macaroni cheese before, apart for the sort that comes in a packet that you add milk to and put in the microwave, and I must say it was actually very easy and a lot tastier than any shop bought ones I've tried. I made a few tweaks to the Waitrose version and think I might make a few more next time I make it.

I tested it out on my sister, brother-in-law and niece and although my sister and brother-in-law liked it my niece wasn't so keen, she can be a bit of a fussy eater though and I had a feeling she probably wouldn't be a fan of it.

There aren't too many ingredients and most of them are things I tend to have in the house anyway so it isn't too expensive to make either. I also have half the squash left to make another dish or two with too!

I also found a little tip that made peeling the squash a bit easier. Not sure it'd be suitable for all recipes but was fine for this!
As I only needed about half the squash I cut it crossways and used the top part. I cut the top off of it, pricked it all over with a fork and put in the microwave for 3 minutes. Let it cool down a bit and then peel with a veg peeler as normal. :)



Roasted Butternut Squash Macaroni Cheese

Ingredients:

500g Butternut Squash, peeled, deseeded & cut into chunks
1 Clove Garlic, Crushed
4 Fresh Sage leaves, Chopped
1tbsp Oil (I used Sunflower)
225g Dried Macaroni
40g Salted Butter
40g Plain Flour
600ml Semi-Skimmed Milk, Hot
200g Mature Cheddar, Grated

(Spot the Joseph Joseph chopping boards in the background!)

Equipment:

Vegetable Peeler
Whisk
Roasting Tin
Ovenproof Dish
Saucepan


Method:

1. Preheat oven to 190ºC, fan 170ºC gas mark 5.
2. Put butternut squash in the roasting tin and sprinkle over the garlic, sage & oil and roast for about 30 minutes.
3. Whilst the butternut squash is roasting cook the macaroni following pack instructions. Once cooked, drain and put to one side.
4. Melt the butter in a saucepan, stir in the flour and cook for 1 minute. Slowly whisk in the hot milk, keep whisking until sauce has thickened. Remove from heat and stir in most of the cheese, saving some for the top at the end.
5. Add the macaroni to the cheese sauce, stirring through. Add the butternut squash and fold through, you don't want to break it up.
6. Transfer to an ovenproof dish and top with remaining cheese.
   

Place under a high grill until it is bubbling.

Serve!

If you're not eating straight away, cover dish after step 6 and grill when ready.

I hope you enjoy this recipe as much as I did!

Em x