Name: Macaroni with Squash Sauce (this will fool the kids!)
Prep time: 5 min
Cook time: 1 h 25 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Italian
Ingredients: 900 g Butternut squash halved and seeds removed; 200 g Coconut milk; 1 tsp Dijon mustard; 0.50 Veg stock cube; 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); 250 g Macaroni pasta; Salt & pepper; Crispy kale (see recipe) to serve

900 g Butternut squash halved and seeds removed

200 g Coconut milk

1 tsp Dijon mustard

0.50 Veg stock cube

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)

250 g Macaroni pasta

Salt & pepper

Crispy kale (see recipe) to serve

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

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

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!)

Add the mustard, stock cube, vinegar and nutritional yeast

Season and add a bit of water to loosen

Simmer for 20 mins

Cook the pasta as normal

Drain the pasta when cooked and add to the sauce

Serve with crispy kale