Vegan Butternut Squash Mac and 'Cheese'

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

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.

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

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

Cook the macaroni until al dente.

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.

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

Add the paprika and leftover squash and sweet potatoes.

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.

Once crispy, take it out the oven and enjoy!