Butternut Squash Macaroni
This comforting vegan bake transforms roasted butternut squash into a velvety, golden sauce that coats tender macaroni. Topped with a crunchy hazelnut crumble and savory sage, it is a wholesome and flavorful alternative to traditional dairy-based pasta dishes. Perfect for cozy family dinners or special occasions.
Instructions
- 1
Preheat the oven to 220°C (200°C fan). Place the butternut squash (1 kg) and onion (1) on a large baking tray and drizzle with olive oil (2 tbsp). Roast for 30 minutes until tender.
- 2
Blend the roasted squash and onion with the vegan stock (800 ml) and sage leaves (1 tbsp) until the sauce is completely smooth.
- 3
Place the dried macaroni (350 g) in a 2.5 litre ovenproof dish and pour over the butternut squash sauce. Season with salt, mix well, and bake for 25 minutes.
- 4
Remove the dish and arrange the cherry tomatoes (200 g) on top. Scatter over the vegan cheddar shreds (100 g), white breadcrumbs (50 g), hazelnut kernels (40 g), and sage leaves (1 tsp). Bake for 15 minutes until the topping is crisp and golden.
Nutrition Facts
Per portion