Roasted Butternut Squash Mac and Cheese
Roasted butternut squash with fresh herbs blended with creme fraiche, chicken bouillon and a splash of cream simmered until silky and creamy all finished with a blend of melted cheeses and topped with fried sage.
Servings: 4 people
Ingredients
- 1 butternut squash halved, seeds removed
- 1 tbsp olive oil
- salt and pepper
- rosemary remove from stem
- thyme removed from stem
- 1 chicken bouillon cube
- 2 tbsp creme fraiche
- 1/2 cup heavy cream
- 1 cup white cheddar cheese grated
- 1 cup gouda grated
- 2 tbsp butter
- 8 sage leaves
- nutmeg grated
Instructions
- preheat the oven to 425 degrees F.
- On a large baking tray, place the butternut squash, score lightly with a knife in a cross hatch pattern and season with olive oil, salt, pepper, rosemary and thyme. Bake for 35 minutes or until fork tender. Let cool.
- Spoon out the roasted flesh from the squash and add to a blender with bouillon cube, and creme fraiche. Puree well until smooth.
- In a large oven safe skillet, melt the butter and fry the sage leaves. Fry on both sides, roughly for 2 minutes and place on a paper towel. In the same pan pour the blended squash and bring to a gentle simmer. Slowly stir in the cream, stirring to combine. Mix in 3/4 of the shredded cheese until melted.
- Remove from the heat and top with the remaining cheese. Bake until the cheese is bubbly and melted for 15 minutes. Top with fried sage and enjoy!