It’s squash season…yay! And my favourite is butternut squash! My lovely neighbour, Monique, gave me this huge one the other day, I didn’t want to make the obvious ‘Butternut soup’ with it, so i decided to find some other idea… especially something the kids would love.
This ‘cheat’ mac n’ cheese did the trick and was delicious! I thought i’d share it with you. It’s quick and easy to whip up. It’s a perfect comfort meal. The butternut gives it the sweet, earthy taste, the cream cheese gives it a smooth creamy texture that no child… or adult will resist. I added some spinach – just because I can, and because no doctor has ever said ‘eating too much veg is bad for you’. This is a recipe that’s ready in a flash and perfect for a weeknight.
200g any sort of small pasta, the sort you would add to a soup. (I used Ditalini lisci no. 68)
250g butternut squash, peeled and cut up into chunks
1 medium onion
2 Tbsp Olive oil
1 cup spinach (I used frozen for this recipe)
100g cream cheese (I used Philadelphia)
Salt and pepper to taste
1. Cook the pasta according to packaging instructions
2. In a large sauce pan, fry the onion in the olive oil until translucent, add the butternut squash and stir everything together.
3. Add the water to the vegetables and bring to a boil for about 10 minutes or until the butternut is just about cooked through.
4. Add the spinach and continue boiling until the butternut is cooked through. Once done, drain off the excess water.
5. Mash the butternut and spinach, adding the cream cheese to give a beautiful creamy mash.
6. Drain the pasta, it should be cooked by now, and add to the butternut-spinach mash.
7. Stir everything together and season to your taste.
8. Serve hot
We had this with a gorgeous Côtes du Rhône – ‘Domaine Les Tourres Saint-Maurice 2015’ – divine! The kids had water 😉
Have a try and let me know what you think 🙂