Butternut Squash Mac and Cheese
Add the butternut squash chunks to a pan with cold water. Boil on a medium heat for 7-8 minutes until soft.
Once soft, scoop the butternut squash out and save the water for the macaroni pasta later.
In a frying pan, add the olive oil on a medium heat and cook the onion for 5 minutes until soft. Next, add the garlic puree and cook for a further 2 minutes.
Add the flour and paprika to the pan and stir through, cooking for another minute.
Bit by bit, begin to stir the milk into the pan, then add the butternut squash and cook for 2 minutes.
Preheat the oven to 180 degrees celsius. Then add the macaroni pasta to the pan of water and cook for 8-10 minutes.
Add the nutritional yeast and lemon juice to the frying pan, then pour into a blender and mix, or use a hand blender and blend until smooth.
Once cooked, drain the pasta, then combine with the sauce.
Place in an oven-proof dish and scatter over the breadcrumbs. Cook for 10-12 minutes until golden and serve.
500g butternut squash, diced
500ml dairy-free milk
400g macaroni pasta
1 onion, diced
4 tbsp nutritional yeast flakes
3 tbsp breadcrumbs
2 tbsp olive oil
2 tbsp plain flour
1 tbsp garlic puree
2 tsp paprika