- 2 tsp cumin
- 2 tbs olive oil
- 2 cloves garlic, minced
- 2 tsp sumac
- 1 small butternut squash, peeled and cut into rough 2cm cubes
- 250ml Kerrymaid Bechamel
- 75g Kerrymaid Grated White
- 50g grated Parmesan
- 200g dried macaroni, blanched and refreshed
- 25g stale breadcrumbs
- Maldon sea salt and fresh ground black pepper
Mac and Cheese with Roasted Squash, Sumac and Cumin
Ingredients
Method
In a small nonstick pan, toast the cumin in 1tbs of the oil until fragrant. Add the garlic and sumac and set aside.
Place the squash in a small roasting tin with the remaining oil and season. Roast at 160℃ for 10 minutes. Add the spice mix to the squash, toss together well and continue to roast until just tender and lightly charred on the edges.
Warm the Kerrymaid Béchamel with 50g of Kerrymaid Grated White and the Parmesan, stirring until the cheese has melted into the sauce. Mix in the squash and macaroni. Check the seasoning and adjust as necessary. Transfer to a large gratin dish. Sprinkle over the remaining Kerrymaid Grated White and the breadcrumbs. Drizzle with a little oil and then bake for 20 minutes until golden and bubbling.
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