Roast the squash, sprinkled with salt and a little extra virgin olive oil, for 30-40 minutes at 180 ºC.
Butternut squash mac and cheese
- 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 Borges sherry vinegar
- Salt and pepper
Step by step
Cook the penne following the instructions on the package.
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.
Reduce the heat and add the cheeses, stirring constantly, until they melt into the sauce.
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.