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Butternut squash and sage macaroni

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Ingredients

Adjust Servings:
250g frozen butternut squash, cut into small chunks
1/2 tbsp olive oil
1 red onion, finely diced
1 broccoli stem, finely diced
2 garlic cloves, crushed
1/4 tsp fennel seeds
1/2 tsp smoked paprika
1 tsp dried sage
100ml oat milk
200ml stock, made with 1 vegetable or Kallo yeast-free stock cube
1 small courgette, grated
150g dried egg-free macaroni
6 water biscuits
Extra-virgin olive oil, to drizzle
TO SERVE
Fresh basil leaves, to garnish

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Butternut squash and sage macaroni

A dairy-free twist on a traditional pasta bake. The sauce is made by combining blended butternut squash with grated courgette for added colour and nutrients. Crumbling crackers on top means you won’t miss the cheese, plus any fussy eaters won’t know you’ve hidden veggies in the sauce.

Features:
  • Vegan
Cuisine:
  • 40 Mins
  • Serves 2
  • Easy

Ingredients

  • TO SERVE

Directions

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  1. Add the butternut squash to a pan of salted boiling water and cook over a medium heat for 8-10 minutes until tender. Drain and set aside.

  2. Meanwhile, heat the olive oil in a frying pan and sauté the onion and broccoli stems gently for 10-15 minutes until softened and starting to colour.

  3. Stir in the garlic, fennel seeds, paprika and dried sage and cook for 2 minutes more. Remove from the heat and transfer to a blender with the cooked squash.

  4. Pour in the oat milk and enough stock to loosen, and blitz until smooth. Mix in the grated courgette, season to taste and set aside while you cook the macaroni according to pack instructions.

  5. Drain the pasta, then stir into the sauce. Tip into a baking dish and scatter evenly with the crumbled water biscuits.

  6. Drizzle with extra-virgin olive oil and bake in a preheated oven at 180C for 15-20 minutes until bubbling at the edges.

  7. Place under a hot grill for the final 5 minutes to brown the crumb, then leave to cool for 2 minutes before serving with a few basil leaves on the top.

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