Butternut Squash Hidden Veg Mac and Cheese

Guys I’m not kidding when I tell you this was one of my FAVE meals in sooo long. I’ve made butternut squash mac and cheese loads of times but this one was my best version yet! It's so creamy and cheesy and the perfect hint of sweetness from the roasted squash and onion but I promise it doesn’t taste at all vegetable-y so it’s a great way to sneak some nutrients in for kiddies (or fussy adults like me, hehe)

Ingredients

Method

Nutrition

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Step 1

Pre-heat your oven to 200°C and line a baking tray with parchment paper.

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For

4

M

I

600

g

Butternut squash, peeled and cut into 2cm cubes

1

Onion, small, diced

1

tbsp

Olive oil

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Per Serving

Calories

555kcal

Fat

27g

Carbs

67g

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Notes

This is the first episode of my batch-cook series whilst I'm preparing for baby's arrival! This keeps really well in the fridge for up to 4-5 days and you can reheat either in the oven/ air fryer for more of a pasta-bake style dish or just microwave (in a microwave safe dish, not foil trays!!!) until hot. Alternatively, freeze for up to 3 months and just defrost overnight then reheat when you're ready! It is also delicious cold too so is a great one for taking to work etc.

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