Butternut Squash Mac & Cheese

Dank, dreary, cold and wet evenings require a bit of comfort food.  But what to have that will quell my comfort requirements, but also remain within my weight watchers points.  I came up with the following recipe which hits all the right spots.

Butternut Squash Mac & Cheese.

Serves 2 heartily 13 WW Pro Points per person with an option for 16 Points

1 Medium BNS, halved and the seeds scooped.

100g dried pasta, cooked

80g cheddar cheese, full fat.  (To reduce the points used half fat, but having tried half fat cheddar, I realise life is too short to bother with it.)

2 tsp wholegrain mustard

100ml Skimmed milk

4 streaky rashers bacon, smoked, chopped

1 medium onion, chopped

Handful mushrooms, sliced

Optional: 1 half fat mozzarella ball for 3 points per person

Heat the oven to 180oc and place the BNS on a baking tray and cook for 25 minutes.  Once cooked remove and cool slightly then peel off the skin and roughly chop.

In a frying pan, use a couple of squirts of 1 cal oil spray and gently fry the onion, bacon and mushrooms.

In a saucepan add the milk, mustard and half the cheddar and whisk until heated and slightly thickened, add water or more milk to increase volume if required.

Add the BNS, bacon, onions and mushroom mixture to the pasta in an ovenproof dish and mix together.  Pour over the cheese sauce and mix again. sprinkle the remainder of the cheddar and mozzarella if using over the top and put into the oven for 15 minutes until golden and hot.

Pile into a dish and om nom nom.