butternut squash and sage macaroni serves 2 generously

Name: butternut squash and sage macaroni serves 2 generously
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: European
Ingredients: 1 small butternut squash, peeled and chopped into small, even pieces 200g (7oz) dried macaroni (egg free); 1 tbsp olive oil; 1 medium onion finely chopped; 2 cloves of garlic crushed; 2 teaspoons of dried sage; 400 ml hot veg stock; Generous pinch of coarse sea salt & black pepper; Small handful of basil

1 step

Prep:10minCook:30min

Katy Beskow - 15 minute Vegan Book One of the most popular recipes on my website is a twice-baked butternut macaroni. It's also one of my favourite comfort foods. After having a craving for this slow-cooked dish, but being too hungry to wait, I recreated this creamy classic, which can be in your bowl within 15 minutes. To cook the butternut squash in the fastest time, ensure it is ripe and chopped into small, even pieces.

Updated at: Mon, 08 Apr 2024 12:59:56 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories501.8 kcal (25%)

Total Fat9 g (13%)

Carbs90.6 g (35%)

Sugars7.3 g (8%)

Protein15.2 g (30%)

Sodium671.2 mg (34%)

Fiber5.9 g (21%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1butternut squash

small, peeled and chopped into small, even pieces, e

200gdried macaroni

gg free

1 Tbspolive oil

1onion

medium, finely chopped

2cloves garlic

crushed

2 teaspoonsdried sage

400mlveg stock

Instructions

Step 1

Bring a large saucepan of water to the boil. Carefully add the squash to the water and cook over a medium heat for 10-11 minutes until very soft, then drain. Place the macaroni in a separate saucepan and cover with boiling water. Bring to the boil, then reduce the heat and simmer for 10 minutes until al dente. Drain and keep warm. Heat the oil in a frying pan and add the onion and garlic. Sprinkle over the sage, then cook over a medium heat for 2-3 minutes until softened but not browned. Spoon the onion, garlic, and sage mixture into a blender or food processor, along with the butternut squash. Pour in the vegetable stock and blend on high until completely smooth. Pour the smooth sauce over the macaroni and stir through thoroughly. Season with sea salt and black pepper and garnish with basil.