Butternut Squash Mac and Cheese
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Butternut Squash Mac and Cheese

Butternut Squash Mac and Cheese

with a Crispy Sage Crumb

Our Butternut Squash Mac and Cheese is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Family Friendly
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time35 minutes


serving amount

300 grams

Diced Butternut Squash

1 sachet(s)

Roasted Spice and Herb Blend

180 grams


(Contains Cereals containing gluten May contain Soya)

1 bunch(es)


25 grams


(Contains Cereals containing gluten)

60 grams

Mature Cheddar Cheese

(Contains Milk)

10 grams

Vegetable Stock Paste

(Contains Celery)

150 grams

Creme Fraiche

(Contains Milk)

10 grams

Dijon Mustard

(Contains Sulphites, Mustard)

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

Not included in your delivery

2 tbsp

Olive Oil for the Crumb

20 grams


1.5 tbsp

Plain Flour

200 milliliter(s)



Nutritional information

Energy (kJ)4273 kJ
Energy (kcal)1021 kcal
Fat56.3 g
of which saturates30.2 g
Carbohydrate98.6 g
of which sugars12.6 g
Protein29.2 g
Salt2.71 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Large Saucepan
Small Bowl
Oven dish


Roast the Butternut

Preheat your oven to 240°C/220°C fan/gas mark 9.

Pop the butternut onto a large baking tray. Drizzle with oil, then sprinkle over the roasted spice and herb blend. Season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. 

When the oven is hot, roast the butternut on the top shelf until golden and cooked through, 18-20 mins. Turn halfway through.

Cook the Macaroni

Meanwhile, bring a large saucepan of water to the boil with 0.5 tsp salt.

When your water is boiling, stir the macaroni into the pan and bring back to the boil. Cook until tender, 12 mins. 

Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.

While everything cooks, pick the sage leaves from their stalks and finely chop (discard the stalks).

Oh Crumbs

In a small bowl, combine the sage leaves, breadcrumbs and olive oil for the crumb (see pantry for amount). Season with salt and pepper, then set aside your sage crumb.

Grate the Cheddar cheese. 

Get Cheesy

Melt the butter (see pantry for amount) in another large saucepan on medium-high heat. Once hot, stir in the flour (see pantry for amount). Cook until it forms a paste, 1-2 mins - you've made a roux!

Stir in the water for the sauce (see pantry for amount) a little at a time, followed by the veg stock paste. Bring to the boil, stir and simmer until thickened, 1-2 mins. Stir in the creme fraiche, then remove from the heat.

Add the Dijon mustard (add less if you prefer), Cheddar and hard Italian style cheese. Stir until melted. Season with salt and pepper.

Combine and Grill

When the butternut is ready, remove it from the oven and turn your grill on to high.

Stir the butternut into the cheese sauce along with the cooked macaroni. Add a splash of water if it's a little thick. Taste and season with salt and pepper if needed.

Transfer the pasta mixture to an appropriately sized ovenproof dish. Sprinkle over the sage crumb, then pop it under the grill until golden and bubbling, 2-3 mins. 


When everything's ready, share the butternut squash mac and cheese between your serving bowls and get stuck in.