Vegan Butternut Squash Mac and 'Cheese'

Comfort food at its best - recipe inspired by MOB Kitchen

1 hour

Serves 4

What you will need...

  • 500g macaroni
  • 200ml almond milk
  • 2 cloves garlic
  • 1 butternut squash
  • 2 sweet potatoes
  • 1 teaspoon fresh sage
  • 2 tablespoons plain flour
  • 1 teaspoon paprika
  • 100g breadcrumbs
  • Olive oil
Mac min 1

The method

1

Heat your oven to 180°C. In the meantime, chop the butternut squash and sweet potato into chunks.

2

Place onto a baking tray along with 4 cloves of garlic (leave the skin on), a good amount of olive oil, and salt and pepper. Mix it all together and place into the oven for 45 minutes.

3

Place 4 tbsp of olive oil into a pan along with the sage and rosemary.

4

Once the herbs become crispy, add in the the flour to make a herby roux.

5

Cook the macaroni until al dente.

6

Once roasted and soft, place 3/4 of your butternut squash and sweet potatoes into a blender. Squeeze the garlic out of its skin and add into the mixture. Finally, add the almond milk and seasoning and blend until smooth.

7

Pour the mixture into the pan with the herbs, mixing it through to create a thick sauce.

8

Add the paprika and leftover squash and sweet potatoes.

9

Add the macaroni into the sauce and mix well! Sprinkle with breadcrumbs, rosemary and a drizzle of olive oil before placing under the grill for 15 minutes.

10

Once crispy, take it out the oven and enjoy!

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