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Serves 8 or split into 2 serving dishes for 4 people

1 small butternut squash or 3 small squashes (you want to end up with about 2 cups of peeled, cubed and de-seeded squash). If you’re using Butternut you’ll have to peel, but I didn’t bother with my little yellow squashes. If you have the choice – go with Butternut, as it’s creamier.

Grated zest of 1 lemon and juice of 1/2 the lemon

2oz butter

2oz all-purpose flour

1tbsp dijon mustard

1tbsp Worcestershire Sauce

4 cups whole milk

8oz Mascarpone

Sea Salt and Pepper to taste

1 16oz package whole wheat macaroni

6oz gruyere cheese, grated (save some for topping)

10 slices Serrano or Prosciutto ham (optional)

Pre-heat the oven to 400 degrees F

Spread the squash on a baking sheet and drizzle with the oil. Massage the oil well into each cube. Season, sprinkle with the lemon zest, and place on the top rack for 25 minutes or until tender when a knife is inserted. Remove from oven and set aside.

Turn down your oven to 350 degrees F

Heat the butter in a large, heavy saucepan and add the flour. Mix and allow the mixture to bubble. Add the mustard, milk, mascarpone and simmer for 8 minutes, stirring all the time. Add the mustard, lemon juice and most of the cheese (keep a couple of handfuls back for topping.)

Meanwhile bring a large pot of water to the boil. Cook the macaroni according to package directions until al dente, drain and place in a large mixing bow.

Add the white sauce, the roasted squash and finally tear the ham into little pieces and fold in.

Spoon into a large (or two) baking dish, and place in the over for 25 minutes or until bubbling and crispy on top.


2 tbsp olive oil

Salt & Pepper


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