Squash mac and cheese pie

I have no idea where the month went wrong.

It feels like the month is already over, when in fact it hasn’t even started.

Last week, due to load shedding affecting the pump at the dam that feeds our town, we had no water since Thursday. How lovely do you think I smell?

The pump kept tripping the entire weekend. I miss having a shower, I miss washing my hands under running water, but most of all I miss being able to flush a toilet.

I close my eyes when I go to toilet lol I am afraid I might see things that will scar me for life. You think I am being paranoid??? You should see my father, he uses bottled water to flush, he makes himself nauseas just from seeing toilet paper.

Then the pump was restored and the water pipe down the road burst and it was fixed and then it broke again and then it was fixed and then it broke again and it was fixed again, hopefully I won’t wake up to a million watsapp messages telling me that the pipe burst yet again.

If that wasn’t the only drama, at 3am my room got flooded, water was running down my walls, out of my light fittings. The geyser, that just happens to be situated in the ceiling above my room, burst. Water everywhere, which again means NO RUNNING WATER in our household.  I really want to brush my teeth with water from the tap and not boiling water from the kettle.

Tonight Leo and I are camping out in our parents room. The last thing I need is for the ceiling to cave in and have the geyser share a bed with me. NOPE not tonight.

I am not sure, what possessed me to make this dish, seeing as it used a lot of dishes and created a lot of mess, but I bought all the ingredients and I kept mentioning to my parents, so they were expecting this dish come lunch time.  I have always been mesmerized by this dish, I really thought it was a complicated thing to assemble, but it isn’t.

They didn’t think that being woken up by a flooded room at 3am, excuses me from feeding them a proper lunch.

So I carried on with this dish. It was super easy to make, it was fun to make and easy, just the cleaning up. I seemed to have managed to get butternut on everything and seeing as the plumbers are coming out tomorrow to fix the geyser my mother is super hyped. Trying to clean everything, so the people won’t think slobs live here.

Tomorrow will be a week since I had a shower. I am going to be wearing air fresheners as earrings to work tomorrow.


  • 1 x butternut, peeled and cubed.
  • 6 x tbsp. olive oil and extra for drizzling.
  • 1 x onion, roughly chopped into wedges.
  • 3 x cloves garlic, unpeeled.
  • 5 x sprigs thyme.
  • 5 x sprigs rosemary
  • 1 x tsp dried chilli flakes.
  • ½ x tsp salt.
  • 1 x tsp Dijon mustard powder.
  • 400g x cooked macaroni.
  • 9 x sheets filo pastry.
  • Melted butter for brushing the filo pastry layers.


  • In a greased baking tray, toss together the butternut, olive oil, onion, garlic, herbs, dried chilli flakes and salt.
  • Pop into a preheated oven and bake at 180 degrees for 40 – 60 minutes or until the butternut is cooked through.
  • Remove from the oven and allow to cool for an hour.
  • Place the butternut, garlic with skins removed and onion into a food processor.
  • Add in the mustard and blitz till nice and smooth.
  • With the food processor running, drizzle in about 3 tbsp olive oil.
  • Pour into a bowl with the white sauce and cooked pasta.
  • Toss to mix so that the pasta is coated.
  • Season well.
  • Layer a spring form tin with a few layers of the pastry, allowing the pastry to hang over the edge of the tin and brushing each layer with some melted butter.
  • Pour the macaroni mixture into the center of the tin.
  • Using the overhanging sheets of pastry, drape it over the mixture to seal the mixture in and cover any gaps that might be visible.
  • Brush the top with melted butter.
  • Pop into a preheated oven and bake at 180 degrees for 30 minutes or until the top is nice and crispy and lightly golden brown.
  • Remove from the oven and allow to cool for 15 minutes before carefully removing from the tin.

Ingredients for the white sauce:

  • 50g x butter.
  • 50g x cake flour.
  • 750ml x milk.
  • Freshly grated nutmeg.
  • 150g x cheddar cheese, grated.
  • Salt and pepper to season.


  • Melt butter in a pan.
  • Whisk in the flour and allow to cook for a few minutes.
  • Whisk in the milk and allow to heat up.
  • Add in the cheese and nutmeg and cook till it has melted.
  • Remove from the heat and season generously.

Tell me what you think of this recipe