- 500g butternut squash, peeled and cut into 2.5cm chunks
- 1 tbsp olive oil
- 300g macaroni
- 750ml vegetable stock, hot
- 500g half-fat crème fraîche
- 150g pot crème de St Agur cheese
- 200g bag baby leaf spinach
- 50g grated vegetarian Parmesan
- 50g walnut pieces
- A good grating of whole nutmeg
For the topping
- 40g wholemeal breadcrumbs
- 15g grated vegetarian Parmesan
- Preheat the oven to 200°c/fan180°c/gas 6. Toss the squash and oil together in an ovenproof dish and roast for 25 minutes until tender. Meanwhile, make the topping by mixing the breadcrumbs and parmesan together in a bowl.
- In a large pan, cook the macaroni in the stock (it needs to cover the macaroni by 2cm), according to pack instructions. Drain, add the crème fraîche and the crème de St Agur to the pasta and stir to melt.
- Stir in the spinach and allow to wilt before adding to the roasted squash, along with the parmesan and walnut pieces.
- Mix well and season with a good grating of nutmeg (nearly a quarter of one nutmeg), salt and black pepper.
- Preheat the grill to high. Sprinkle over the breadcrumb topping and grill until golden. Serve with a salad.
- To freeze: Make up the macaroni cheese, but don’t grill the topping. Wrap in cling film and foil, then freeze for up to 3 months. Defrost fully, then bake in the oven for 20 minutes at 200°c/fan180°c/ gas 6. Finish under the grill until bubbling and golden.