Plant-Based Butternut Mac & Cheese
Preheat your oven to 180°C/356°F.
Into a pan add 4 tbsp of olive oil with your sage and rosemary.
Once roasted, add 3/4 of your butternut squash and sweet potatoes to a blender. Squeeze out the garlic from the skins and add that too. Finally, add the almond unsweetened drink, a pinch of salt and pepper. Blend until smooth.