Squash and Mushroom Macaroni Cheese

Havent calculated nutrition yet but will do tonight-sounds good though!!!

By bulking out the pasta with butternut squash and mushrooms, you add flavour as well as goodness. Using low-fat crème fraîche flavoured with a hint of Parmesan, instead of a calorific cheesy sauce, makes for a delicious, healthy update on a classic

Preparation time : 15 minutes
Cooking time : 35 minutes
Total time : 50 minutes


Serves: 4
Ingredients
1 butternut squash
250g chestnut mushrooms
Salt and freshly ground black pepper
1 tbsp olive oil
200g pasta shapes such as penne or cavatappi
200ml half-fat crème fraîche
50g finely grated Parmesan
50g wholemeal breadcrumbs


Method
1.Preheat the oven to 200°C, gas mark 6.
2.Peel the butternut squash, remove the seeds and cut the flesh into 1cm cubes. Cut the mushrooms into halves or quarters, depending on size, then put them, with the squash, in a non stick roasting tin. Season and drizzle with the olive oil. Roast in the oven for 30 minutes or until soft and slightly charred.
3.Meanwhile bring a large pan of salted water to the boil.
4.Once the water has reached a rolling boil, throw in the pasta, bring back to the boil and cook for 10-12 minutes or until al dente. Meanwhile, preheat the grill to high.
5.Drain the pasta and return it to the pan. Add the roasted squash and mushrooms, gently stir in the crème fraîche and half the Parmesan, and season to taste. Tip into an ovenproof dish, top with the breadcrumbs and remaining Parmesan, then grill until crisp and golden. Serve hot