Plant-Based Butternut Squash Mac 'N' Cheeze

Updated at: Thu, 17 Aug 2023 03:15:50 GMT

Step 1

Peel and finely dice the brown onion[s]

Step 2

Peel and finely chop the garlic

Step 3

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Step 4

Once hot, add the diced onion with a pinch of salt and cook for 4-5 min or until softened

Step 5

Meanwhile, boil a full kettle

Step 6

Add the butternut squash cubes to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Step 7

Cook the squash for an initial 5 min or until starting to soften

Step 8

Once the onion has softened, add the chopped garlic and cook for 1-2 min further or until fragrant

Step 9

Add paprika and any other spices you like

Step 10

Once the squash has softened, add the macaroni and cook both for 10 min further or until the squash is fork-tender and the pasta is cooked with a slight bite

Step 11

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Step 12

Once done, drain the macaroni and squash in a colander

Step 13

Meanwhile, chop the sun-dried tomatoes in half

Step 14

Pick the basil leaves from their stalks and finely chop the stalks

Step 15

Grate the cheddar flavour block

Step 16

Once the squash is tender, carefully transfer it from the colander into a food processor, leaving the macaroni in the colander

Step 17

Add the softened onion & garlic to the food processor with the single soya and blitz until you're left with a smooth sauce – this is your creamy butternut squash sauce

Step 18

Return the drained macaroni to the pot over a medium-low heat and add the creamy butternut squash sauce with the veg stock mix, chopped basil stalks and grated cheddar flavour block and cook for 2-3 min until the sauce has thickened slightly

Step 19

Add the mix to an oven-proof dish and top with the basil leaves

Step 20

Sprinkle over the panko breadcrumbs and then add the halved sun-dried tomatoes and drizzle over a little olive oil

Step 21

Tip: Push the sun-dried tomatoes into the pasta so they don't burn!

Step 22

Put the dish in the oven and cook for 15-20 min or until golden and crispy – this is your butternut squash mac 'n' cheeze

Step 23

Meanwhile, combine the balsamic vinegar with 2 tbsp [4 tbsp] olive oil in a small bowl

Step 24

Give it a good mix up – this is your balsamic dressing

Step 25

Wash the pea shoots, then pat them dry with kitchen paper

Step 26

Serve the butternut squash mac 'n' cheeze with the pea shoots to the side

Step 27

Drizzle the balsamic dressing over the pea shoots

1 liked

0 disliked