Name: 3-veg mac 'n' cheese
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: Serves 2 adults + 2 children
Ingredients: 150g butternut squash cut into chunks; 300g penne (we used Napolina 50% white 50% wholemeal); 40g butter; 1 small leek finely sliced (about 50g); 25g flour; 600ml milk; 100g frozen peas; 175g mature Cheddar cheese (we used a vegetarian version); 1 slice day-old brown bread blitzed into crumbs

Ingredients

2 serv.

150g butternut squash cut into chunks
300g penne (we used Napolina 50% white 50% wholemeal)
40g butter
1 small leek finely sliced (about 50g)
25g flour
600ml milk
100g frozen peas
175g mature Cheddar cheese (we used a vegetarian version)
1 slice day-old brown bread blitzed into crumbs

Instructions

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1 Heat oven to 200C/fan 180C/gas 6. Put the butternut squash in a steamer over boiling water. Steam for around 15-20 mins or until tender. Drain and then blitz in a food processor until smooth.
2 Cook the pasta according to the pack instructions.
3 Heat the butter in a medium saucepan, add the leek and cook for 2 mins. Stir in the flour and cook for 1-2 mins more. Take the pan off the heat and gradually whisk in the milk. Return to the heat and bring to the boil, stirring all the time. Simmer for 5 mins. Stir in the peas and bring back to a simmer. Take the pan off the heat and stir in the butternut squash, then 125g cheese.
4 Stir the pasta into the sauce and transfer to an ovenproof dish. Sprinkle over the remaining cheese and the breadcrumbs. Bake for 20 mins or until golden and bubbling.