Instructions
- Place the cubed butternut squash in a large pan with the milk, salt and pepper.
- Bring to the boil, cover with a lid and simmer until squash is tender, apx. 8 mins.
- In a separate pan, cook the pasta for half of the recommended cooking time, then add in the frozen veg and bring back to the boil for one minute.
- When the squash is cooked, either mash or blend to a ‘sauce’ consistency, then add 100g of the cheddar and stir.
- Drain the pasta/veg mix and add into the sauce. Cook on a low heat for a couple of mins until the sauce has thickened slightly and the pasta is cooked to your liking.
- Serve with a sprinkle of the reserved cheese on top.
