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This mac and cheese has butternut squash and cottage cheese hidden in the sauce and is perfect
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if you're looking for a lighter healthier option. To start cut the butternut squash in half
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remove the strings and seeds and place on a lined baking tray cut side down
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Pierce the skin several times with a fork then brush over a little olive oil
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Roast for around 45 minutes until soft. While that's baking make your crumb topping
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put the walnuts into a resealable food bag and crush them into small pieces with a rolling pin
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or meat mallet you can use a food chopper if you prefer then tip the walnuts onto a lined baking
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tray and add the panko breadcrumbs dried sage salt and pepper plus the olive oil mix in well
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and then gently shake the tray to level out the crumb bake it in the same oven as the butternut
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squash for five to seven minutes until golden. Then when you take it out you'll want to give it
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a stir as it won't be evenly cooked. Once the butternut squash is cooked set aside until cool
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enough to handle. 10 to 15 minutes should do it. You'll want to start cooking your macaroni towards
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the end of that time. Then scoop out the squash flesh measuring it into your blender pot. Add the
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cottage cheese, pinch of nutmeg, salt and black pepper and blend until you have a smooth sauce
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scraping down the pot when needed. Once the macaroni is cooked, drain and add it back into
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the pan. Stir through your cheese until melted and then add in your sauce. Stir this through
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the pasta until everything is evenly coated and then level it out. Sprinkle over a generous
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layer of the crumb plus a sprinkling of thyme if you like before serving
