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

Yields4 ServingsPrep Time5 minsCook Time1 hr 25 minsTotal Time1 hr 30 mins

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

 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
1

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

2

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

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

Add the mustard, stock cube, vinegar and nutritional yeast

5

Season and add a bit of water to loosen

6

Simmer for 20 mins

7

Cook the pasta as normal

8

Drain the pasta when cooked and add to the sauce

9

Serve with crispy kale

Nutrition Facts

Serving Size Serves 4

Servings 4