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Roasted Butternut Squash Mac N’ Cheese

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

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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
  • 260 – 390ml/ ½ - ¾
    pint water
  • 250g/scant 9 oz.
    butternut squash


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

Goes Great with


  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


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Goes Great with

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