Roasted squash mac n’ cheese Ingredients 38139 | Sheese Vegan Grated Style Cheese | 250g 34587 | Phase Dawn Cooking & Baking Spread | 75g 75554 | Butternut Squash | 1/2 02052 | Diced Sweet Potato | 100g 34079 | Plain Flour | 75g 73021 | Alpro Soya Barista | 1100ml 76599 | Gustoso Macaroni | 400g alwRaeymsember to allergcehnesc!k for Click the product codes to add to your basket! Method 1. Peel and dice the sweet potato and butternut squash. Then place in the oven and bake until golden and soft (remove & set to one side). 2. Whilst your vegetables are in the oven, bring a pan of water to the boil and place in the pasta. Cook until tender which should be approximately 12 minutes, then strain. 3. While pasta is cooking, place milk in a saucepan and bring to the simmer. 4. In another pan, melt the margarine and then add the flour to form a roux. Once the roux is formed, gradually add the milk stirring constantly. 5. Once sauce is made add half of the cheese to the sauce and then add the drained pasta, roasted butternut squash and sweet potato. Fold together. 6. When it is all is folded together place in an ovenproof dish and sprinkle the remainder of the cheese on top. 7. Place in a preheated oven at gas mark 3 or 160°c for 30 minutes or until the core temperature reaches 75°c. Serves: 10 Time to Prepare: 45 Minutes Time to Cook: 45 Minutes 21
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