Macaroni with Squash Sauce (this will fool the kids!)

By Jen Booker

December 27, 2016

Great substitute for macaroni cheese. My son absolutely loves this!

  • Prep: 5 mins
  • Cook: 1 hr 25 mins
  • Yields: Serves 4

Ingredients

900 g butternut squash halved and seeds removed

200g coconut milk

1 tsp Dijon mustard

1/2 veg stock cube or 2tsp stock powder

1 tsp cider vinegar

3 tbsp nutritional yeast (if you don't have this it's still good, but it definitely adds a cheesy taste)

250g macaroni

Salt & pepper

Crispy kale (see recipe) to serve

Directions

1Put the squash halves face down in a baking tin with 100ml of water and cook at 200 degrees for 1 hour

2Scoop out the flesh and blitz in a blender with the coconut milk until really smooth

3Pour into a saucepan and bring to a simmer (It spits a bit so be ready to clean your cooker - or cover the pan periodically!)

4Add the mustard, stock cube, vinegar and nutritional yeast

5Season and add a bit of water to loosen

6Simmer for 20 mins

7Cook the pasta as normal

8Drain the pasta when cooked and add to the sauce

9Serve with crispy kale

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