Ingredients
1 butternut squash
1 sachet roasted spice and herb blend (garlic powder, cumin, coriander, thume, chili, paprica, salt, pepper, onion powder).
180g Macaroni
1 bunch sage
25g panko breadcrumbs
60g Mature cheddar cheese
10g Veg stock paste
150g Creme fraiche
10g Dijon mustard
20g grated parmesan
2tbs olive oil
20g Butter
1.5tbs plain flour
200ml water
Method
1. Preheat oven to 200C. Trim the butternut squash, halve lenthways, scoop out the seeds (peel first if you prefer). Cut into 1cm chunks. Pop the diced butternut onto a large baking tray. Drizzle with oil, season with salt and pepper, Sprinkle over roasted spice and herb blend, then toss to coat. Spread out in a single layer. Meanwhile bring a large saucepan of water to the boil with 1/2tsp of salt for the macaroni.
2. When the oven is hot, roast the butternut on the top shelf until golden and cooked through, 18-20 mins. Turn halfway through. Cook macaroni in the water until tender, 12 mins. Drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together. While everything cooks, pick the sage leaves from their stalks and finely chop.
3. In a small bowl, combine the sage, panko breadcrumbs, and olive oil for the crumb. Season with salt and pepper, then set aside your sage crumb. Grate the cheddar cheese.
4. Melt the butter in another large saucepan on medium heat. Once hot, stir in the flour. Cook until it forms a paste, 1-2 mins. Stir in the water a little at a time, bollowed by the veg stock paste. Bring to the oil, stir and simmer until thickened, 1-2 mins. Stir in the creme fraiche, then remove from heat. Add dijon mustard, cheddar and parmesan. Stir until melted. Season.
5. When the butternut is ready, remove it from the oven and turn your grill on to hight. Stir the butternut into the sauce along with the cooked macaroni. Add a splash of water if its a little thick. Taste and season if needed. Transfer the pasta to an appropriately sized ovenproof dish. Sprinkle over the sage crumb, then pop it under the grill until golden and bubbling, 2-3 mins.
6. Serve.
Nutrition
1068kcal
56.7g fat
30.2g sat fat
110.6g CHO
19.4g sugar
31.2g protein
2.56g salt