Squash Mac and Cheese
Difficulty level: easy
Servings 4 people
Ingredients
- 400 g large macaroni
- 250 ml water
- 1 butternut squash
- 1 onion
- 2 pod garlic
- 1 cube vegetable broth
- 20 cl of cream fresh
- 250 g of County grated
- 1 c. tbsp sunflower oil
- 1 pinch nutmeg
- Salt
- Pepper
Instructions
-
Peel the butternut, cut it in half, remove the seeds then cut the flesh into 2 cm cubes. Finely chop the onion and garlic cloves.
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Heat the oil in a frying pan, add the onion, garlic and butternut and leave to fry for 5 minutes. Then pour in the water, add the stock cube and simmer for about 20 minutes, until the squash is tender.
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Set aside 4 tbsp. tablespoons of butternut cubes and crush or mix the rest with the cream, a large pinch of grated nutmeg and pepper.
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Cook the pasta in a large pot of boiling salted water for two minutes less than the time indicated on the packet for an al dente result.
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Drain the pasta then mix it with the sauce, half of the grated Comté and the pumpkin cubes. Pour into a baking dish and sprinkle with the remaining cheese.
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Preheat the oven to 200°C and brown the dish for 15 minutes.
Even more deliciousness?
Cook 150 g of bacon in the pan for 5 minutes and add it to the pasta with the diced butternut.
© Annelyse Chardon for Interfel
