Roasted Butternut Squash Mac N’ Cheese
by Alex
Comforting, creamy and nutrient packed
Total Time
1 h
Difficulty
Medium

Simple Tasty Recipes
Ingredients for 2 Servings
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250g/scant 9oz.macaroni pasta
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200g/7oz.cashews, soaked in warm water for at least 30 minutes
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4 tbspnutritional yeast
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1 tspItalian dried herbs
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1 small clovegarlic
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260 – 390ml/ ½ - ¾pint water
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250g/scant 9 oz.butternut squash
Time
-
Preparation Time20 min
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Cooking Time40 min
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Total Time1 h
Goes Great with
Method
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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.
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Cook the pasta according to the packet instructions
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Drain and rinse the cashews, place them into a bowl.
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Add the cooked squash, nutritional yeast, herbs, garlic, salt and some of the water.
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Blend with a hand blender until smooth, adding more water if needed. It should be the consistency of a thick milkshake.
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Drain the cooked pasta and return to the pan.
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Add the cashew cheese sauce mix. Mix together while heating gently and serve
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You could also add to a baking dish, sprinkle breadcrumbs on top before browning under a grill
Notes:
Goes Great with