WW Ireland (Weight Watchers Reimagined): Weight Loss & Wellness Help

Butternut squash mac n ‘cheese’

  • SmartPoints value per serving
  • Prep: 15 Mins
  • Cook: 1 Hr
  • Serves: 4
  • Difficulty: Easy

Butternut squash mac n ‘cheese’

Prep: 15 Mins
Cook: 1 Hr
Serves: 4
Difficulty: Easy
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  • 1000g Butternut Squash, peeled, deseeded and diced
  • 4 spray(s) Calorie controlled cooking spray
  • 280g White pasta, dry, macaroni
  • 30g Vitalite Dairy Free Sunflower Spread
  • 2 clove(s) Garlic, crushed
  • 2 level teaspoons Plain White Flour
  • 1/2 level tablespons Mustard Powder, English mustard
  • 450ml Unsweetened Almond Drink
  • 20g Marigold Health Foods Ltd Vegan Engevita Yeast Flakes
  • 1 tblespoons Chives, Fresh, snipped, plus extra to serve
  • 100g Salad (zero SmartPoints values), mixed leaves
  • 1 tablespoons Lemon Juice, Fresh


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the butternut squash into a roasting tin, mist with cooking spray, and season to taste. Roast for 35-40 minutes until tender and golden, then blitz in a food processor or mash until smooth.
  2. Meanwhile, cook the pasta for 6-8 minutes until just al dente, then drain and set aside.
  3. Put the spread into a large pan set over a medium-high heat. Once melted, add the garlic and cook for 1 minute. Add the flour and mustard powder and cook, stirring constantly, for 4-5 minutes.
  4. Gradually stir in the almond milk and gently simmer for 10 minutes until the sauce is thick enough to coat the back of a spoon. Season to taste and stir in the nutritional yeast and mashed squash until well combined. Add the pasta and chives and stir to combine, then pour into a 1.2 litre baking dish and bake for 20 minutes until lightly golden.
  5. Dress the salad leaves with the lemon juice, then serve with the macaroni cheese, with the extra chives scattered over.

Top with some sliced tomatoes before baking, for no extra Smartpoints.

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