Creamy Butternut Squash Macaroni

with Garlic and Sage Crumb and Rocket Salad

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Instructions

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1 Boil squash

Peel and chop the onion and garlic. Heat a pot over a medium heat with the oniongarlic and half of the butter. Cook for 5 min. Meanwhile, peel and chop the butternut squash into bite-sized pieces. Add the measured water, stock cube, butternut squash and cashew nuts to the onion. Boil, covered, for 12 min until soft. Once soft, remove the pot from the heat and set aside to cool. 

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2 Boil pasta

Meanwhile, bring a large second pot of salted water to the boil. Once boiling, add the pasta and cook for 8-10 min until 'al dente' or cooked to your liking. Drain.

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3 Sage crumb

Meanwhile, heat a pan over a medium heat with the remaining butter. Once melted, add the sage, garlic powderpanko bread crumbs and a generous pinch of salt and pepper. Fry for 3-5 min until golden brown. Remove from the heat and set aside.

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4 Make salad

In a large salad bowl, whisk the olive oil, Balsamic vinegar, Dijon mustard and maple syrup with the salt and pepper. Add the rocket and toss.

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5 Blitz

Pour the cooled squash, cashew nuts and stock into a blender. Add the nutritional yeast, a pinch of cayenne (spicy!) and blend until smooth.

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6 Serve

Return the drained pasta to its pot with the the butternut sauce. Stir to coat. Divide amongst bowls and top with the garlic and sage crumb. Serve the rocket salad alongside. 

Tips for fussy eaters

Not into sage? Leave it out!

Pro tip

Roast the butternut squash to create a more intense flavour. Make sure to soak the cashews in boiling water so they're easy to blend!

This healthy twist on macaroni cheese is made using delicious butternut squash - who needs cheese?

Cooking Time: 50 min

Equipment Required: Food processor, Blender

Cals 1398 · Prot 27 · Carbs 164 · Fat 73

Dairy-Free

Ingredients

Number of people

Mac

Brown onion 1 Piece
Garlic cloves 2 Piece
Butternut squash 600 Grams
Water 300 ML
Vegetable stock cube 1 Piece
Cashew nuts 40 Grams
Macaroni pasta 250 Grams
Nutritional yeast 4 Grams
Cayenne powder 2 Grams

Crumb

Salted vegan butter 125 Grams
Garlic powder 2 Grams
Dried sage 2 Grams
Panko bread crumbs 40 Grams

Salad

Olive oil 2 Tbsp
Balsamic vinegar 15 ML
Dijon mustard 6 Grams
Maple syrup 20 ML
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Rocket 125 Grams

This healthy twist on macaroni cheese is made using delicious butternut squash - who needs cheese?

Cooking Time: 50 min

Equipment Required: Food processor, Blender

Cals 1398 · Prot 27 · Carbs 164 · Fat 73

Dairy-Free

Instructions

photo

1 Boil squash

Peel and chop the onion and garlic. Heat a pot over a medium heat with the oniongarlic and half of the butter. Cook for 5 min. Meanwhile, peel and chop the butternut squash into bite-sized pieces. Add the measured water, stock cube, butternut squash and cashew nuts to the onion. Boil, covered, for 12 min until soft. Once soft, remove the pot from the heat and set aside to cool. 

photo

2 Boil pasta

Meanwhile, bring a large second pot of salted water to the boil. Once boiling, add the pasta and cook for 8-10 min until 'al dente' or cooked to your liking. Drain.

photo

3 Sage crumb

Meanwhile, heat a pan over a medium heat with the remaining butter. Once melted, add the sage, garlic powderpanko bread crumbs and a generous pinch of salt and pepper. Fry for 3-5 min until golden brown. Remove from the heat and set aside.

photo

4 Make salad

In a large salad bowl, whisk the olive oil, Balsamic vinegar, Dijon mustard and maple syrup with the salt and pepper. Add the rocket and toss.

photo

5 Blitz

Pour the cooled squash, cashew nuts and stock into a blender. Add the nutritional yeast, a pinch of cayenne (spicy!) and blend until smooth.

photo

6 Serve

Return the drained pasta to its pot with the the butternut sauce. Stir to coat. Divide amongst bowls and top with the garlic and sage crumb. Serve the rocket salad alongside. 

Tips for fussy eaters

Not into sage? Leave it out!

Pro tip

Roast the butternut squash to create a more intense flavour. Make sure to soak the cashews in boiling water so they're easy to blend!

Ingredients

Number of people

Mac

Brown onion 1 Piece
Garlic cloves 2 Piece
Butternut squash 600 Grams
Water 300 ML
Vegetable stock cube 1 Piece
Cashew nuts 40 Grams
Macaroni pasta 250 Grams
Nutritional yeast 4 Grams
Cayenne powder 2 Grams

Crumb

Salted vegan butter 125 Grams
Garlic powder 2 Grams
Dried sage 2 Grams
Panko bread crumbs 40 Grams

Salad

Olive oil 2 Tbsp
Balsamic vinegar 15 ML
Dijon mustard 6 Grams
Maple syrup 20 ML
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Rocket 125 Grams
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