this is something I used to make before I was vegan, with any gourd that was cheap and available whi

this is something I used to make before I was vegan, with any gourd that was cheap and available whilst at university; think sweet potato, butternut squash etc. this incredibly moreish treat is not too harsh on the purse strings and absolutely delicious. So, without further adieu let me introduce you to…butternut squash mac (the vegan version)ingredients:1 butternut squash, cubed300g pasta of any kind 4 tablespoons vegan butter 3 tablespoons plain flour500ml unsweetened almond milk 1 teaspoon mustard½ teaspoon paprika75g grated vegan mozarella3 tablespoons nutritional yeast 5 sliced sage leaves salt and pep1. preheat the oven to 200* and boil a large pan o’salted water. 2. chuck ur butternut in ur boiling water and boil for about 15 mins/until soft. scoop them out in to a bowl and mash. keep ur butternut water for ur pasta. 3. in a small pan melt ur butter and whisk in ur flour. once combined and melted take off the heat. slowly add the almond milk and whisk again. put back on the heat and bring to a bubble, until the sauce is thick. add the mustard and paprika. 4. cook the pasta (2 mins less than packet instructions so it bakes well) in ur water. drain (keep a cup of pasta water). add the pasta to the butternut and mix well then add ur mozza, white sauce and nooch. keep combining, add your pasta water if you need it to be a lil bit smoother then add to a large baking dish. top with a little more nutritional yeast, season well and add your sage.5. bake for 30-40 mins. et voila!  -- source link

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