Squash mac & cheese
Ingredients
for 4 people
| 400 g | squash |
| 1 | onion |
| 1 tbsp | butter |
| ½ tsp | salt |
| 1 ½ tbsp | butter |
| 1 ½ tbsp | white flour |
| 4 dl | milk |
| salt and pepper to taste |
| 7 dl | water |
| 350 g | large elbow macaroni |
| 100 g | grated Cheddar |
| 20 g | pumpkin seeds |
| 1 tbsp | butter |
| 2 tbsp | breadcrumbs |
| ½ tsp | hot paprika |
How it's done
To prepare
Remove the seeds from the squash, cut into approx. 2 cm pieces. Peel and finely chop the onions.
Squash puree
Heat the butter in a pan. Add the squash and onion, season with salt, cover and cook for approx. 15 mins. until soft, puree.
Sauce
Heat the butter in a pan. Add the flour, cook over a medium heat while stirring with a whisk; the flour must not take on any colour.
Mac & cheese
Pour in all of the milk, bring to the boil while stirring, reduce the heat, season, simmer for approx. 5 mins., stirring occasionally, season.
Pour in the water, bring to the boil, add the macaroni, cook (uncovered) for approx. 10 mins. until al dente, stirring occasionally.
Add the cheese along with the squash puree, mix.
Topping
Roughly chop the pumpkin seeds. Heat the butter in a non-stick frying pan. Add the breadcrumbs and pumpkin seeds, toast for approx. 5 mins. until golden brown, season. Plate up the macaroni, sprinkle with the topping.
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