Silky Squash Mac and Cheese

Ingredients

• 1 small (or ½ large) butternut squash  
• 2 small pumpkins or squash 
• 1 bulb of garlic 
• 200 g silken tofu 
• 3 tablespoons nutritional yeast 
• a splash of dairy-free milk (if needed) 
• 500 g macaroni, cooked as per the packet instructions 
• chilli oil, roasted pumpkin seeds and crispy sage leaves (optional, to serve) 

Method

Preheat the oven to 180°C/350°F/gas mark 4. 

Cut the pumpkins or squash and butternut squash in half and scoop out the seeds. Slice the top off the garlic bulb to expose the cloves. Place all of these on a large baking tray, drizzle with some oil and a sprinkling of salt and roast in the oven for 1 hour. 

Remove the tray and leave to cool for around 10 minutes. Scoop the roasted flesh from the skins and squeeze the roasted garlic cloves out from the bulb. Blend these along with the silken tofu and nutritional yeast until smooth and creamy, adding a splash of dairy-free milk, if needed, to reach the desired consistency. 

Combine the silky-smooth sauce with cooked macaroni. Season to taste and serve with roasted squash seeds, a drizzle of chilli oil and some crispy sage leaves.