Butternut squash mac n 'cheese'
12
Points®
Total time: 1 hr 15 min • Prep: 15 min • Cook: 1 hr • Serves: 4 • Difficulty: Easy
Our vegan version of this family favourite looks and tastes amazing.
Ingredients
Butternut Squash
1000 g, peeled, deseeded and diced
Calorie controlled cooking spray
4 spray(s)
White pasta, dry
280 g, macaroni
Dairy free spread
30 g
Garlic
2 clove(s), crushed
Plain White Flour
2 tablespoon(s), level
Mustard Powder
½ tablespoon(s), level, English mustard
Unsweetened almond drink
450 ml
Vegan yeast flakes
20 g
Chives, Fresh
1 tablespoon(s), snipped, plus extra to serve
Salad leaves
100 g, mixed leaves
Lemon Juice, Fresh
1 tablespoon(s)
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the butternut squash into a roasting tin, mist with cooking spray, and season to taste. Roast for 35-40 minutes until tender and golden, then blitz in a food processor or mash until smooth.
2
Meanwhile, cook the pasta for 6-8 minutes until just al dente, then drain and set aside.
3
Put the spread into a large pan set over a medium-high heat. Once melted, add the garlic and cook for 1 minute. Add the flour and mustard powder and cook, stirring constantly, for 4-5 minutes.
4
Gradually stir in the almond milk and gently simmer for 10 minutes until the sauce is thick enough to coat the back of a spoon. Season to taste and stir in the nutritional yeast and mashed squash until well combined. Add the pasta and chives and stir to combine, then pour into a 1.2 litre baking dish and bake for 20 minutes until lightly golden.
5
Dress the salad leaves with the lemon juice, then serve with the macaroni cheese, with the extra chives scattered over.
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