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Chorizo and Butternut Squash Macaroni Cheese
Packed full of flavour, this chorizo filled mac n cheese with a butternut squash sauce will blow you away with it's lusciousness
Equipment
- Sharp knife
- chopping board
- Metal spoon
- Pastry brush optional
- Frying Pan
- weighing scales
- food processor or blender
- grater optional
- Measuring spoons
- measuring jug
- Ovenproof dish
Ingredients
- 1 kg butternut squash
- 1 tbsp vegetable or seed oil
- 225 grams chorizo
- 200 grams macaroni or other pasta of your choice or other pasta of your choice
- 200 millilitres whole milk
- 100 grams grated cheddar or other hard cheese
- 1 teaspoon butter
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 50 grams grated cheddar optional
Instructions
- Heat the oven to 200℃/180℃ Fan/400℉.
- Cut the 1 kg (2lb) butternut squash in half and scoop out the seeds. Brush the cut edge of the squash with oil and place cut side down on a roasting tin.
- Roast in the oven for about 30 minutes or until the squash is soft all the way through.
- While the squash is roasting, peel the skin off 225 grams (1½ cups) chorizo and cut into small dice (1-2 cm/¼ in)
- Heat a frying pan to medium and put the chorizo into the pan until the chorizo pieces are slightly crispy round the edges, keep them moving so they don't burn. Once cooked take off the heat.
- Cook 200 grams (1 cup) macaroni according to the packet instructions.
- Once the squash has cooked remove it from the oven and scoop out the soft flesh straight into your blender or food processor.
- Add 200 ml (1 cup) milk, 100 grams (1 cup) cheese and 1 teaspoon of butter. Process until all the ingredients are blended and you have a thick sauce, if it is too thick add a little more milk.
- Drain the pasta and mix with the chorizo, including the oil from the pan, and the butternut squash sauce. Season with 1 teaspoon of salt and ½ teaspoon of freshly ground black pepper, taste and adjust the seasoning to your taste.
- You can serve the macaroni immediately but I prefer to put it into an ovenproof dish, cover with 50 grams (½ cup) grated cheese and bake at (200℃/180℃ Fan/400℉) for 15 minutes.
- Or you can prepare the dish to this stage and reheat from cold at 160℃/150℃ Fan/ 325℉ for 30-40 minutes.
- Serve warm with a side salad or a simply cooked green vegetable such as broccoli or green beans.
Notes
To roast the squash in your air fryer:
- Pre-heat your air fryer
- Place squash halves in the air fryer basket face down in a single layer.
- Air fry for 20 minutes at 195C/380F.
- Turn the squash over then cook for another 10-15 minutes until tender when pierced with a fork.
To roast the squash in your slow cooker
Cook for 2-3 hours on high, or 4-5 hours on low. All slow cookers are slightly different, so start checking a little before the recommended time. If the squash isn't cooked to your liking then test again after 30 minutes.Nutrition
Calories: 682kcalCarbohydrates: 70gProtein: 29gFat: 33gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 82mgSodium: 868mgPotassium: 1101mgFiber: 7gSugar: 9gVitamin A: 27268IUVitamin C: 53mgCalcium: 461mgIron: 4mg