Vegan Butternut Squash & Sage Macaroni Recipe
The flavours of butternut squash and sage are a match made in heaven in this vegan macaroni. This is a seriously addictive dish of food. You have been warned!
All you need to make a hearty batch is a baking tray, a high powered blender, and an oven proof dish!
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Total Time: 1 hour and 20 minutes
Prep Time: 20 minutes
Cook Time: 1 hour
Servings: 2
Rating:
Total Time: 1 hour and 20 minutes
Servings: 2
Ingredients
Method
Ingredients
(Servings: 2)
- 1.5 1.5 Tbsp olive oil
- 0.5 0.5 medium butternut squash, peeled and chopped into chunks
- 0.5 0.5 onion, finely chopped
- 1 1 tsp dried sage
- 300 300 ml vegetable stock
- 150 150 g dried macaroni
- a pinch of black pepper
- 0.5 0.5 slice of day old crusty bread, finely grated into breadcrumbs
Method
Method
- Preheat the oven to 200C/ Gas Mark 6
- Arrange the butternut squash and onion on a baking tray and drizzle with olive oil. Roast in the oven for 30 minutes. The butternut squash should be soft and the onion tender
- Remove the butternut squash and onion from the oven and spoon them into a high powered blender. Sprinkle in the sage and add the stock. Blend on high until smooth.
- Scatter the pasta into an oven-proof dish. Pour over the butternut squash sauce evenly and bake in the oven for 20 minutes. Add a top layer of breadcrumbs and return to the oven and cook for an extra 10 minutes until the edges are bubbling and the topping is slightly browned and crisp. Serve immediately.
In the mood for seconds? Check out our 15 best pasta dishes to make when you’re craving carbs!
