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:

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

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