Butternut squash and calendula mac and cheese

Butternut squash and calendula mac and cheese

By
From
The Herb & Flower Cookbook
Serves
5-6
Cooking time
50 mins

This classic dish has had a resurgence of late and it’s not hard to see why. Cheese, pasta, what’s not to love? Without wanting to mess with a winning formula too much, I’ve added just a couple of extra ingredients – the roasted squash lends a subtle nuttiness, whilst the calendula adds a peppery seasoning, with both providing splashes of brightness to an otherwise beige dish. Comfort food at its most colourful.

Ingredients

Quantity Ingredient
1kg butternut squash, peeled, deseeded and cubed
olive oil
300g dried macaroni
25g butter
1 1/2 tablespoons plain flour
2 garlic cloves, peeled and chopped
500ml milk
2 tablespoons calendula flowers, chopped
1 tablespoon dijon mustard
150g mature cheddar cheese, grated
50g breadcrumbs

Method

  1. Preheat the oven to 200°C. Place the squash into a roasting dish and drizzle with oil. Roast in the oven for 20–25 minutes until it starts to look golden and caramelised.
  2. Meanwhile, bring a large pan of water to the boil, add a dash of oil and cook the pasta according to the packet instructions. Once cooked, drain the pasta well and set it aside while you make the sauce. Melt the butter in a large saucepan and add the flour and garlic, stirring well to make a paste. Gradually add the milk, a little at a time, stirring continuously until you have a beautiful, smooth sauce.
  3. Add the calendula flowers, mustard and the majority of cheese. Keep an eye on the sauce as it reaches a slow gentle boil, stirring as the cheese melts. Add the pasta to the sauce and combine the two on the heat, giving the pasta a chance to warm up again if it has got a little cold.
  4. Transfer the squash to a 20 x 25 cm ovenproof dish and tip all of the pasta and sauce over it. Combine the two as much as you can before sprinkling over the breadcrumbs and the remaining cheese. Bake it in the oven for 30–35 minutes until it’s bubbling and the top is brown. Serve immediately.

Substitute the calendula with...

  • Oregano, thyme or rosemary.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again