Squash, macaroni and Parma ham bake

Squash, macaroni and Parma ham bake

We’ve made the all-American macaroni cheese recipe healthier by replacing the calorie-laden white sauce with puréed squash.

Squash, macaroni and Parma ham bake

  • Serves icon Serves 4-6
  • Time icon Takes 15 minutes to make, 1 hour to cook

We’ve made the all-American macaroni cheese recipe healthier by replacing the calorie-laden white sauce with puréed squash.

Nutrition: per serving

Calories
548kcals
Fat
24.8g (13.9g saturated)
Protein
19g
Carbohydrates
61.8g (8.8g sugars)
Fibre
4.9g
Salt
1.2g

For 6 servings

Ingredients

  • 1 large butternut squash, peeled, deseeded and sliced into lengths
  • 4 garlic cloves, finely sliced
  • Grated zest of 1 lemon and juice of ½
  • 2 tbsp olive oil
  • 75g butter
  • 75g flour
  • 1 tbsp Dijon mustard
  • 750ml milk
  • 250g mascarpone
  • 800g macaroni
  • 125g Gruyère, grated
  • 16 Parma ham slices
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Preheat the oven to 220°C/fan200°C/gas 7. Put the squash in a shallow roasting tin with the garlic and lemon zest, then drizzle with the oil and season well. Roast in the oven for 25 minutes until soft. Reduce the oven to 200°C/fan180°C/gas 6.
  2. Meanwhile, melt the butter in a small pan and whisk in the flour, then the mustard. Mix the milk and mascarpone, then gradually whisk into the flour paste. Simmer, stirring, for 5 minutes, then season.
  3. Cook the pasta in a pan of boiling salted water for 7-8 minutes until al dente. Drain, return to the pan, then fold through the mascarpone sauce, lemon juice and most of the Gruyère. Fold in the contents of the roasting tin, the Parma ham slices and some seasoning. Spoon between 2 x 2 litre baking dishes and sprinkle with the remaining Gruyère (leave some squash and ham showing for colour).
  4. Wrap one dish in cling film (once cool) and freeze for up to 3 months. Defrost fully, remove the cling film, then bake for 25-30 minutes until piping hot throughout.
  5. Bake the other dish for 20-25 minutes until golden, then serve.

Nutrition

For 6 servings

Calories
548kcals
Fat
24.8g (13.9g saturated)
Protein
19g
Carbohydrates
61.8g (8.8g sugars)
Fibre
4.9g
Salt
1.2g

delicious. tips

  1. Makes enough for two batches. Freeze one for next time.

Buy ingredients online

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Macaroni cheese recipes

Healthier macaroni cheese

We’ve made the all-American macaroni cheese recipe healthier by replacing...

Save recipe icon Save recipe icon Save recipe

Vegan dinner recipes

Butternut squash and sage macaroni

A spin-on-a-classic, this vegan version of mac and cheese is...

Save recipe icon Save recipe icon Save recipe

Macaroni cheese recipes

Green mac and cheese with bacon crumb

The cavolo nero leaves in this mac and cheese are...

Save recipe icon Save recipe icon Save recipe

Macaroni cheese recipes

Macaroni cheese with spinach and pesto pangrattato

We’ve taken macaroni cheese to the next level with this...

Save recipe icon Save recipe icon Save recipe

Minestrone with macaroni cheese

There are plenty of vegetables in this minestrone soup recipe...

Save recipe icon Save recipe icon Save recipe

Macaroni cheese recipes

Cauliflower and macaroni cheese

This macaroni cheese recipe with a twist is an inspirational...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.