Roast the squash, sprinkled with salt and a little extra virgin olive oil, for 30-40 minutes at 180 ºC.
Recipes
Butternut squash mac and cheese
Ingredients
- 500 g Borges penne
- 400 g butternut squash, peeled and cut into 2 cm cubes
- 40 g flour
- 40 ml Borges extra virgin olive oil
- 400 ml whole milk
- 80 g grated mozzarella
- 80 g grated cheddar
- 80 g grated parmesan
- A pinch of nutmeg
- 10 ml sherry vinegar
- Salt and pepper
Step by step
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Step 1
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Step 2
Cook the penne following the instructions on the package.
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Step 3
In a saucepan, brown the flour in the extra virgin olive oil. Slowly add the milk, slightly warmed, and stir until a thick sauce forms.
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Step 4
Reduce the heat and add the cheeses, stirring constantly, until they melt into the sauce.
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Step 5
Add the squash and the cooked pasta, along with the nutmeg, salt (sparingly, since the cheese is also salty), pepper and sherry vinegar. Stir well and serve with a little grated Parmesan on top.