Plant-Based Butternut Mac & Cheese

Step 1.

Preheat your oven to 180°C/356°F.

Step 2.

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.

Step 3.

Into a pan add 4 tbsp of olive oil with your sage and rosemary.

Step 4.

Once the herbs begin to crisp, add your flour. Mix it in to create a herby roux.

Step 5.

Get your macaroni on (cook in boiling water until al dente).

Step 6.

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.

Step 7.

Pour the mixture into the pan bit by bit, mixing it through your roux to create a thick sauce.

Step 8.

Add the paprika and the remaining roasted vegetables.

Step 9.

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.