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Butternut squash mac and cheese

20 min


6 persons




0 / 5 (0 votes)


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

Penne rigate

Extra Virgin Olive Oil

Spanish Sherry vinegar D.O.P.

Step by step

  1. Step 1

    Roast the squash, sprinkled with salt and a little extra virgin olive oil, for 30-40 minutes at 180 ºC. 

  2. Step 2

    Cook the penne following the instructions on the package. 

  3. 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. 

  4. Step 4

    Reduce the heat and add the cheeses, stirring constantly, until they melt into the sauce. 

  5. 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. 

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