A healthier mac and cheese? Try this baked squash recipe
A healthier mac and cheese? Try this baked squash recipe
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Nutritionist Delicia Bale’s take on mac and cheese swaps processed sauces for a creamy butternut squash base, with wholegrain macaroni for added fibre – an easy, delicious way to reduce ultra-processed foods. Want to start cutting ultra-processed foods from your diet? Nutritionist Delicia Bale is here to help with her new cookbook, Unprocessed Made Easy.
![[Delicia Bale’s debut cookbook, ‘Unprocessed Made Easy’, is packed with practical recipes to help you swap ultra-processed staples for affordable, homemade alternatives]](https://static.independent.co.uk/2025/01/08/09/08084209-e99f7760-240b-4d3e-bc7d-aea26de35334.jpg)
“This healthy twist on mac and cheese includes a serving of butternut squash, which makes the sauce super creamy,” she says. “The wholegrain macaroni also adds in some extra fibre.”. Serves: 4. Ingredients:. 1 butternut squash, peeled and cut into chunks.
4 tbsp extra virgin olive oil. 1 garlic clove, minced. 2 tbsp chopped sage. 2 tbsp thyme leaves. 60g plain flour. 900ml semi-skimmed milk. 2 tsp Dijon mustard. 75g mature Cheddar cheese, grated. 50g vegetarian Italian hard cheese, grated. 400g wholegrain macaroni. Salt and black pepper.
For the topping:. 4 tbsp breadcrumbs. Grated Cheddar cheese. Method:. 1. Preheat the oven to 180C. 2. Place the butternut squash in a baking tray along with half the olive oil and some salt and pepper. Roast the squash for 20-30 minutes until soft and golden brown.
3. Cook the remaining olive oil, garlic, sage and thyme in a pan for a couple of minutes until fragrant. 4. Then add the flour and mix together. Cook this for a couple of minutes. Gradually add the milk, a bit at a time, mixing in between to avoid lumps until it thickens.
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