Nutrition balance score
Great
Glycemic Index
56
Moderate
Glycemic Load
28
High
Nutrition per serving
Calories358.8 kcal (18%)
Total Fat12.9 g (18%)
Carbs49.6 g (19%)
Sugars8.2 g (9%)
Protein14.9 g (30%)
Sodium383.2 mg (19%)
Fiber6.3 g (22%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Cut the whole butternut in half and season with salt and olive oil. Roast at 180c fan for 25 - 30 mins until softened. Leave to cool.
Step 2
Part cook the macaroni pasta until just al dente, then rinse under cool water to stop the cooking and leave to one side.
Step 3
Make the bechamel sauce by cooking out equal parts flour to oil, whisking consistently for 3 - 4 minutes. Slowly whisk in cold oat milk until you use it all. Return to the hob and continue to heat until thickened. Add 1 Knorr veg stock pot, lots of grated cheddar and grana padano to taste.
Step 4
Spoon in 1 tsp honey for sweetness and season with a little black pepper and thyme. Leave to cool.
Step 5
Make a sourdough crumb by blitzing toasted sourdough, thyme, garlic and salt. Leave to dry out further in the oven for 5 minutes.
Step 6
Scoop out the flesh of the butternut squash and blend with the béchamel. Mix with the macaroni, use more or less pasta depending on how saucy you want it. You want the mix wet so it doesn’t dry out in the oven.
Step 7
Tip into a skillet, top with more cheese, the sourdough crumb and a little drizzle of olive oil. Bake at 200c fan for 6-8 minutes until bubbling and golden. Serve immediately.
Notes
2 liked
1 disliked
Makes leftovers
Delicious
Easy
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