Butternut Mac and Chèvre Cheese
A subtle mac and cheese recipe with rosemary, cinnamon, nutmeg and a little Kashmiri chilli in a creamy comforting sauce. An excellent mid-week supper or lunch.
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Servings: people
Ingredients
- 1 butternut squash - peeled and cut into small cubes. Reserve the pumpkin seeds. about 1K
- 1 med onion
- 1 large clove of garlic
- ¼ tsp nutmeg
- ½ tsp cinnamon
- 1 branch rosemary
- large pinch Kashmiri or any chilli powder of choice
- ½-1 tsp salt
- 150 g grated parmesan
- 200 g bûche de chèvre - crumbled into small pieces or replace with cheese of choice
- 300 ml milk of choice
- 200 ml vegetable or chicken stock or use 500ml of milk
- 50 g all purpose flour
- 350 g pasta of choice
- freshly ground black pepper
- olive oil
Instructions
- Pre-heat the over to 180 °C
- Put a large pot of salted water on to boil. Cook the pasta until just al dente. Reserve a little of the cooking water.
- If using, toast the pumpkin seeds in a dry frying pan and toss with a pinch of flaked salt. Set aside.
- Soften the onion in a little olive oil and add the butternut. Cook for a few minutes until there is some moisture in the pan. Add the rosemary, garlic, ½ tsp of salt and the spices. Add a good grinding of black pepper.
- Cook gently until the butternut starts to soften. Add half the vegetable stock. Add the remaining stock and half the milk when the butternut is soft enough to puree. Cook for a minute and then puree with a stick blender.
- Mix two of three tablespoons of the puree well with the flour and the rest of the milk - stir it into the puree and bring the sauce back to a boil. Turn off the heat and stir in the cheese. Check for seasoning and adjust.
- If the sauce is too thick, loosen it with the reserved pasta water. Stir in the pasta and sprinkle over the cheese.
- Place under the oven for 15 minutes or until it is bubbling and browned. Finish under the grill, if necessary, to serve.
- Serve sprinkled with pumpkin seeds and a big green salad.
