Crispy Nuggets and Butternut Squash Mac & Cheese

Have dinner on the table in a flash with this speedy recipe. It’s a healthier version, using reduced fat dairy products and including butternut squash as one of your five a day. The kids will love this!

Serves 4

30 mins

A Challenge

496 cals
(Per serving)

11.4g of fat
(Per serving)

Ingredients

  • 1 pack of Quorn Crispy Nuggets
  • 250 g wholewheat penne
  • 200 g butternut squash, peeled and cut in to small cubes
  • 20 g low fat margarine
  • 2 tbsp plain flour
  • 250 ml skimmed milk
  • 100 g reduced fat cheese, grated
  • Salt and black pepper, to taste
  • 5g chopped parsley (optional)

Method

  1. Preheat your oven to 220°C / Fan 200°C / Gas 7.
  2. Place the butternut squash in to a microwave safe bowl and submerge in water. Cover in cling film and pierce a few holes to allow the air to escape. Place in the microwave on a high heat for 8 minutes.
  3. Whilst the butternut squash is cooking, cook the pasta for two minutes less than according to packet instructions. Set aside and reserve 1 ladle of pasta water.
  4. To make the cheese sauce, add the margarine in to a pan and place on a low heat. Once the butter has melted, add the flour and stir to create a roux. Gradually add the milk and continue to stir until you have a smooth sauce. Add 80g of the grated cheese and the reserved pasta water to the sauce and stir until melted.
  5. Mix the pasta with the cheese sauce and the butternut squash. Transfer to an oven-proof dish and arrange the Quorn Crispy Nuggets on top. Sprinkle over the remaining cheese and place in the centre of your oven to bake for 10 minutes.
  6. Once cooked, remove from the oven and garnish with chopped parsley if desired. Serve with a selection of fresh vegetables.