Roasted Butternut Squash Mac N’ Cheese

by Alex
Comforting, creamy and nutrient packed
Total Time
1 h
Difficulty
Medium

Translate this page to your language!

Simple Tasty Recipes

Ingredients for 2 Servings

  • 250g/scant 9oz.
    macaroni pasta
  • 200g/7oz.
    cashews, soaked in warm water for at least 30 minutes
  • 4 tbsp
    nutritional yeast
  • 1 tsp
    Italian dried herbs
  • 1 small clove
    garlic
  • 260 – 390ml/ ½ - ¾
    pint water
  • 250g/scant 9 oz.
    butternut squash

Time

  • Preparation Time
    20 min
  • Cooking Time
    40 min
  • Total Time
    1 h

Goes Great with

Method

  1. Peel and chop the butternut squash into small pieces, place in roasting dish and drizzle with olive oil and a sprinkle of salt. Roast for around 30 minutes at 180°C/350°F/gas mark 4 or until soft.
  2. Cook the pasta according to the packet instructions
  3. Drain and rinse the cashews, place them into a bowl.
  4. Add the cooked squash, nutritional yeast, herbs, garlic, salt and some of the water.
  5. Blend with a hand blender until smooth, adding more water if needed. It should be the consistency of a thick milkshake.
  6. Drain the cooked pasta and return to the pan.
  7. Add the cashew cheese sauce mix. Mix together while heating gently and serve
  8. You could also add to a baking dish, sprinkle breadcrumbs on top before browning under a grill

Notes:

Source:
VfL logo

Goes Great with

Cooking Convertion Calculator


Find the recipe you want using our search engine