Baked Butternut Mac & Cheese

Cooking Time: 25 min Preparation Time: 15 min Serves: 4 people
a prepared Baked Butternut Mac & Cheese meal

250g Butternut squash, peeled and chopped

2 tsp Olive oil

Salt and black pepper

90g Raw cashews

250ml Milk

3 Garlic cloves

1 tbsp Trulem lemon juice

1 tsp Colmans Dijon mustard

1/2 tsp Italian Herbs, dried

1/2 tsp Turmeric powder

1/2 tsp Paprika

450g Fattis & Monis High Fibre Macaroni

Breadcrumbs / Greated Cheddar Cheese


  1. Preheat the oven to 180 ℃.
  2. Bring a large pot of salted water to a boil over a high heat and cook the pasta according to package instructions, drain and set aside.
  3. Place the butternut squash on a large baking tray. Drizzle with the olive oil and season with salt and pepper. Toss to coat, then spread out in a single layer and roast for 40 minutes, flipping the pieces over halfway through.
  4. Sauce: Place the cashews in the bowl of a food processor and whizz into fine crumbs. Add the milk, garlic, lemon juice, mustard, Italian seasoning, turmeric and paprika. Add some salt and pepper and whizz until smooth.
  5. Add the roasted squash to the food processor and whizz until smooth. Add the sauce to the pasta and stir to coat. Scoop into a baking dish and top with Cheese and Breadcrumbs. Bake at 180 ℃ for 20-25 minutes.

Cooks Tips! Add some chopped spring onion for extra flavour and colour.

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