Creamy Butternut Squash Macaroni

with Garlic Crumb and Rocket Salad
This healthy twist on macaroni cheese is made using delicious butternut squash - who needs cheese?
Cals 880 · Prot 28 · Carbs 168 · Fat 15
Vegan
50 min
Creamy Butternut Squash Macaroni with Garlic Crumb and Rocket Salad
This healthy twist on macaroni cheese is made using delicious butternut squash - who needs cheese?
Cals 880 · Prot 28 · Carbs 168 · Fat 15
Vegan
Ingredients
Mac
Brown onion
1 Piece
Garlic cloves
2 Piece
Butternut squash
600 Grams
Water
300 ML
Vegetable stock cube 15*
1 Piece
Cashew nuts 1*2*
40 Grams
Macaroni pasta 10*11*
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 10*11*12*
40 Grams
Salad
Olive oil
2 Tbsp
Balsamic vinegar 14*
15 ML
Dijon mustard 13*
6 Grams
Maple syrup
20 ML
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Rocket
125 Grams

Allergens

*15 Celery, *1 Peanuts, *2 Tree Nuts, *10 Wheat, *11 Gluten, *12 Lupin, *14 Sulphur Dioxide, *13 Mustard
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 3682 / 880
Fats (g) 14.9
of which saturated (g) 2.9
Carbohydrates (g) 168
of which sugars (g) 25.9
Fibers (g) 18.1
Proteins (g) 27.7
Salt (g) 0.8
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Boil squash

1 Boil squash

Peel and chop the onion and garlic. Heat a pot over a medium heat with the onion, garlic 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.
Boil pasta

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.
Sage crumb

3 Sage crumb

Meanwhile, heat a pan over a medium heat with the remaining butter. Once melted, add the garlic powder, panko 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.
Make salad

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.
Blitz

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.
Serve

6 Serve

Return the drained pasta to its pot with the butternut sauce. Stir to coat. Divide amongst bowls and top with the garlic crumb. Serve the rocket salad alongside.
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?
Subscribe to our newsletter
Follow us
Made with for UAE
© Copyright 2024 Hello Chef All rights reserved
Subscribe to our newsletter
See Our Google Reviews
Follow us
Made with for UAE
© Copyright 2024 Hello Chef All rights reserved ·