Informations supplémentaires
35 min.
|
776 kcal
|
easy
|
|
Printable version
1. Bake the squash
Preheat the oven to 425°F. Peel the squash then cut it into very small cubes. Place the cubes on a baking sheet lined with baking paper. Add the spices, a drizzle of oil, salt and pepper. Mix together. Bake in the oven for 14-18 minutes or until tender. When the squash is cooked, put it in a food processor with the milk, 0.5 2P | 0.75 3P crumbled broth cube, 1/2 2P | 2/3 3P cup of water and reduce everything to a very liquid purée.
2. Setup
Bring a pot of salted water to a boil. Chop the onion, the garlic and the parsley.
3. Cook the macaroni
Add the macaroni to the pot of boiling water and cook 8-10 minutes or until tender. Drain.
4. Toast the breadcrumbs
Warm up a drizzle of oil in a large pan over medium-high heat. Cook the panko for 3-4 minutes or until browned. Add the garlic and cook for 1 minute. Remove from the pan and put in a bowl with the parsley and half of the parmesan. Add a drizzle of oil to the pan, add the onion and cook for 2-3 minutes. Add salt and pepper.
5. Make the sauce
Add the flour, mix and cook for 1-2 minutes. Add the butternut squash purée, the cheddar and the rest of the parmesan. Cook 2-3 minutes over medium heat or until the cheese is melted. Add the cooked pasta and mix. Adjust salt and pepper to taste.
6. Plate your dish
Serve the macaroni and garnish with the panko. Bon appétit!
180gMacaroni
0.5unitButternut Squash
120gMild Cheddar
200mlMilk 2%
20gAll-Purpose Flour
0.5unitYellow Onion(s)
1unitFresh Italian Parsley
1unitGarlic Clove(s)
40gPanko Breadcrumbs
30gGrana Padano Cheese
0.5unitVegetable Broth Cube(s)
7.5gSpice Mix (smoked paprika,onion powder,dried thym)
What you need
Sheet pan, Pan, Food processor, Pot, Strainer.
776 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
93g
31%
fat
28g
43%
cholesterol
78mg
26%
fiber
5g
20%
protein
36g
saturated
15g
75%
sodium
941mg
39%
sugar
10g
trans
1g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg