Vegan mac 'n' cheese
Serves 4 | prep 25 mins | total time
- 1 large butternut squash (about 1kg), peeled, deseeded and chopped into small, even pieces (about 2cm)
- 1 onion, roughly chopped
- 2 tbsp olive oil
- 800ml hot vegan vegetable stock (we used Marigold reduced-salt bouillon)
- 1 tbsp chopped sage leaves, plus 1 tsp for the topping
- 350g dried egg-free macaroni
- 200g cherry tomatoes, halved
- 100g Deliciously Freefrom cheddar-style ‘cheese’, grated (optional)
- 50g day-old white bread, grated into breadcrumbs (make sure the bread is dairy-free)
- 40g blanched hazelnuts, roughly chopped
- Preheat the oven to 220°C, fan 200°C, gas 6.
- Arrange the butternut squash and onion on a large baking tray and drizzle with the olive oil. Season and roast in the oven for 30 minutes until the butternut squash is tender and the onion is soft.
- In batches, blend the roasted butternut squash and onion with the hot stock and the chopped sage until completely smooth.
Tip Puréeing squash to create a sauce makes this vegan macaroni just as gooey and comforting as the traditional dish! This recipe has some vegan "cheese" in the topping, but it's also good without
- Tip the dried macaroni into an ovenproof dish (about 2.5 litre capacity – around 20 x 28cm) and pour over the hot butternut squash sauce. Season well with salt and mix together. Bake in the oven for 25 minutes, remove and roughly arrange the cherry tomatoes on top. Combine the grated 'cheese', if using, breadcrumbs, hazelnuts and sage and scatter over the top. Return to the oven for another 15 minutes until the topping is golden and crisp, and the sauce is bubbling at the edges.
Vegan butternut squash and sage macaroni