Butternut Squash Mac N Cheese
Ingredients
- 1/2 a large butternut squash
- 6-7 sage leaves
- 5-6 stems of broccoli
- 2 tbsp nutritional yeast
- 1 tsp garlic granules
- 1/2 tsp smoked paprika
- water
- 150g wholewheat macaroni
- salt, pepper and olive oil
Preparation
Pre-heat the oven to 190c
Peel, deseed and chop the squash into small chunks
Drizzle with oil, salt and pepper and roast for 35 minutes until just soft
Reserve 1/4 and blend the rest with the nutritional yeast, garlic, salt, pepper and enough water to make it a saucy consistency
Gently fry the sage leaves in olive oil for about 3-4 minutes and then place on paper towel to soak up excess oil
Crumble half of the leaves into the sauce
Boil the pasta according to packaging, reserving a cup of starchy pasta water
Minutes before the pasta is ready add in the broccoli stems (chopped to bite sized pieces)
Drain all once ready and stir through the sauce adding a little pasta water to help the sauce stick to the pasta
Stir in the reserved pieces of squash
Top with remaining crispy sage leaves and serve with a healthy lashing of cracked pepper!