butternut mac and cheese
with rosemary and seed topping
- 1 teaspoon extra virgin olive oil
- 1 onion, finely chopped
- 3 cloves garlic, sliced
- 750g butternut pumpkin (squash), peeled and grated
- 2¼ cups (560ml) milk
- 2 teaspoons sea salt flakes
- cracked black pepper
- 400g baby anellini quinoa and rice pasta+
- 100g soft goat’s cheese
rosemary and seed topping
- ¼ cup (35g) sunflower seeds, roughly chopped
- ¼ cup (50g) pepitas (pumpkin seeds), roughly chopped
- 2 tablespoons linseeds (flaxseeds)
- 1 tablespoon black chia seeds
- 2 tablespoons rosemary leaves, roughly chopped
- ¼ teaspoon ground nutmeg
- Preheat oven to 240°C (475°F). To make the rosemary and seed topping, place the sunflower seeds, pepitas, linseeds, chia, rosemary and nutmeg in a small bowl and mix to combine. Set aside.
- Heat the oil in a large non-stick frying pan over medium heat. Add the onion and garlic and cook, stirring, for 5–6 minutes or until softened.
- Add the pumpkin and cook for 7–8 minutes or until softened. Add the milk, salt and pepper and stir until warmed through. Remove from the heat and, using a hand-held stick blender, blend until smooth.
- While the sauce is cooking, cook the pasta in a large saucepan of salted boiling water for 10–12 minutes or until al dente. Drain well and return to the pan.
- Add the pumpkin mixture and divide between 4 x 1¾-cup-capacity (430ml) ovenproof dishes. Top with the cheese and seed topping.
- Place on a large oven tray and cook for 8–10 minutes or until golden brown. Serve. Serves 4.
+ Baby anellini quinoa and rice pasta is a gluten-free pasta that can be found in health food stores. You could substitute with a standard wholemeal macaroni or any gluten-free pasta.
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