• 900gButternut squash halved and seeds removed
• 200gCoconut milk
• 1tspDijon mustard
• 0.5Veg stock cube
• 1tspCider vinegar
• 3tbspNutritional yeast (if you don't have this it's still good, but it definitely adds a cheesy taste)
• 250gMacaroni pasta
• Salt & pepper
• Crispy kale (see recipe) to serve

Instructions

1. 1

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

2. 2

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

3. 3

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

4. 4

   Add the mustard, stock cube, vinegar and nutritional yeast

5. 5

   Season and add a bit of water to loosen

6. 6

   Simmer for 20 mins

7. 7

   Cook the pasta as normal

8. 8

   Drain the pasta when cooked and add to the sauce

9. 9

   Serve with crispy kale