Tuesday, 14 November 2017

Butternut Squash Mac n Cheese


Sweet baby cheesus, I have gone in to comfort heaven this Autumn and I am not gonna lie, I am loving it, bring on all the comfort dishes I say. The cold chill has finally reached us and all I am looking for at night, is some cuddles and a little tlc from a bowl of my new autumn dish, butternut squash man n cheese, whilst wrapped up in my new mermaid blanket.


A little twist on a classic and boy is it a good twist. Of late, my dad has been coming round every week, with butternut squash, god knows what that is all about, you would think he has opened up a squash shop, but not one for wasting food I gotta cook it up before it spoils, but trust me, I am not moaning about my squash drop off's, as I am sure to be making a big batch of this every week.


For the past few weeks I've been feeling shattered and tired and a little over worked and now I am currently poorly, so stuck at home, feeling groggy there is nothing better on a cold sick day, than this to cheer you up and warm up your cockles, plus it is great for the kids and is always a big hit in my home.

Ingredients
1 butternut squash 
1 small onion
3 cloves of garlic
1 1/4 cup vegetable stock
4 oz. shredded cheddar or a mix of cheese
2 oz. cream cheese

Directions1. First, peel the butternut squash, remove the fleshy insides along with the seeds. Dice remaining squash in to small cubes, peel and roughly chop ur onion, followed by your garlic, place in your deep pot and top with stock mixture and bring all to the boil, then turn down, place your lid on top, the aim of the game is to cook until so soft that when forked the vegetables (squash) falls off, so for around 20-30 minutes.

2. Boil some fresh water in another pot and cook your macaroni as per instructions of the packet. You will notic I do not use salt, as my stock, I used bouillon is quite salty, so no need to add! Once macaroni cooked, drain and place to one side.

3. Vegetables all nice and soft, grab your blender, pour in vegetables with stock into your blender whizz up for a minute, you are after the consistency of a soup. Pour back soupy squash in to your pot, place over a low heat. Pour in your cooked macaroni, bung in your cream cheese, your mountain of glorious cheese, I go for a mix of shredded mozzarella and cheddar. Give it all a stir and serve immediately!

Fantastically tasty, comforting and oh so good for you and perfectly winter warming!

Any left over, makes for a great work lunch.

Tuck in!


London Mumma xx
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