Easy butternut cheese sauce

Might sound a bit outlandish but there’s no better place to hide vegetables.

Less than 30 minutes

Makes 3 ½ cups

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Ingredients:

  • 1 packet (500g) cubed butternut (one medium butternut will do)
  • 2 cups (500ml) chicken or vegetable stock
  • 1 cup (250ml) cream or milk
  • 1 tsp (5ml) mustard powder (Dijon or wholegrain will do too)
  • Pinch nutmeg
  • Salt and milled pepper
  • 1-2 cups (125-250g) grated cheddar
  • Chopped fresh herbs (like thyme, parsley and coriander)
  • Cooked pasta, for serving

Method:

  1. Place butternut and stock in a pot, cover and bring to the boil.
  2. Boil for 12-15 minutes or until soft.
  3. Add cream or milk, mustard, nutmeg and season.
  4. Blitz mixture with a stick blender until smooth and stir through cheese.
  5. Stir through fresh herbs (or dried if you prefer).
  6. Toss sauce through pasta and serve as a side with chicken or schnitzels.

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