Stone Cross, Nr. Eastbourne, East Sussex | 01323 768490

Squash & Sage Macaroni Cheese

Squash & Sage Macaroni Cheese

There’s nothing more comforting than a homemade macaroni cheese. Especially this one, it includes 1 of your 5-a-day! A yummy treat that’s healthy too. Plus you can freeze it making it a super quick for a mid-week meal.

Ingredients

  • 1 large Sharnfold squash, deseeded and cut into chunks
  • 2 tsp olive oil,
  • 1 onion, finely chopped
  • 15 sage leaves, 6 finely chopped
  • 85g plain flour
  • 85g butter
  • 2 tsp English mustard powder
  • 1 litre semi-skimmed milk
  • 250g pack extra mature or cheddar, grated
  • 50g parmesan
  • 450g macaroni

Method

Prep time: 25 mins | Cook time: 1 hour, 40 mins | Ready: 2hours, 5 mins

  1. Heat oven to 180ºc/160ºc fan/gas 4.
  2. Toss two-thirds of the squash with the olive oil and seasoning. Roast for 20 minutes until nearly tender (it will finish cooking later). Leave the oven on.
  3. Chop the remaining squash coarsely, put in a heatproof bowl with 100ml water and cover with cling film.
  4. On high, microwave for 8-10mins until tender. Drain, then mash.
  5. Fry the onion in a knob of butter until softened but make sure it’s not brown. This will take about 5 minutes.
  6. Stir in the chopped sage and cook for 1 more minute. Then add the remaining butter to melt.
  7. Stir in the flour and mustard powder, and cook for 1 minute until it forms a paste. Gradually whisk in splashes of milk (you can add in bigger additions as you go) until you have a smooth sauce.
  8. Stirring constantly, for 3-5mins until thickened.
  9. Take off the heat and whisk in the mashed squash, 200g of the cheddar and half of the parmesan. Add a sprinkle of seasoning.
  10. Cook the macaroni as per the instructions on the packet. Drain well, then stir into the sauce with the roasted squash.
  11. Tip into a baking dish and scatter the remaining cheese and sage leaves. (This can be made up to a day ahead at this point – cool and keep in the fridge. If you’re going to freeze it, don’t add the whole sage leaves)
  12. Splash the sage leaves with oil and bake for 40 minutes until bubbling and golden on top!

Delicious!

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Contact Sharnfold

Hailsham Road, Stone Cross
Eastbourne, BN24 5BU

Call: 01323 768490

Email: farmoffice@sharnfoldfarm.co.uk