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Butternut faux mac and cheese

08 july

Butternut faux mac and cheese (with cauliflower)

Recipe by: Tumi Mogoai
1 large butternut, cut half lengthwise and deseeded
1 cup cauliflower florets
200ml Clover fresh cream
2 tbsp butter
2 tbsp mushrooms
2 tbsp pancetta, fried and chopped
1 tsp oregano
¼ tsp chilli flakes
salt and pepper to taste
Preheat the oven to 200C.
Place the halved butternut and cauliflower onto a try. Sprinkle with salt, pepper and a little bit of the oregano. Leave some for the sauce. Toss everything together and roast for 20 min or until you start seeing some char marks.
In a pan on medium to high heat, add half the butter and fry the mushrooms. Once cooked, remove mushrooms from the pan and set aside. In the same pan, add the remaining butter, chilli flakes, remaining oregano and fry for about 30 seconds then reduce the heat to medium. Add the Clover fresh cream, and cook until the cream has thickened.
Take the cauliflower ad butternut out of the oven. Scoop out some of the butternut and mix into the cream sauce making it thicker and more yellow then add the cauliflower. Toss everything in the pan together before spooning into the butternut casings.
Sprinkle the crispy pancetta onto the dish and serve.

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