Plant-Based Butternut Mac & Cheese
Preheat your oven to 180°C/356°F.
Place your chopped butternut squash and sweet potatoes into a baking tray. Add 4 garlic cloves (leave the skin on). Drizzle a generous amount of olive oil, salt and pepper over the top. Mix it all together and place it in the oven for 45 minutes.
Into a pan add 4 tbsp of olive oil with your sage and rosemary.
Once the herbs begin to crisp, add your flour. Mix it in to create a herby roux.
Get your macaroni on (cook in boiling water until al dente).
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 milk, a pinch of salt and pepper. Blend until smooth.
Pour the mixture into the pan bit by bit, mixing it through your roux to create a thick sauce.
Add the paprika and the remaining roasted vegetables.
Macaroni Time! Add the cooked macaroni to the pan and mix together well. Sprinkle some breadcrumbs, rosemary and a drizzle of olive oil over the top and place the pan under the grill for 15 minutes.
Once crispy, take it out of the oven and devour this plant-based bliss.