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Squash mac n cheese

Serves 6


The cups used below are US measuring cups, which I find really useful for online recipes. If you need to convert the measurements a quick internet search will bring up the metric/imperial equivalent.

Ingredients

approx 600g squash (I used the kabocha from 9.11.13 harvest)
300g macaroni
1 tablespoon plus 1 teaspoon sunflower oil, divided
2 small onions, chopped
3 cups low-fat milk, divided
1/3 cup plain flour
2 teaspoons mustard
1 teaspoon chopped fresh rosemary
¾ teaspoon salt
¼ teaspoon ground white pepper
150g Gruyere cheese, grated
3 tablespoons  breadcrumbs
½ teaspoon paprika

Directions

I didn't change anything from the original method, so head over to http://www.healthyseasonalrecipes.com/macaroni-and-cheese-with-butternut-squash/ for the how to.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Squash mac & cheese in dish


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