Main: Vegan mac and cheese
Serves 6
1 medium butternut squash, seeded and chopped into 2cm cubes
2 tsp olive oil
300g macaroni
1 ltr unsweetened soya milk
1 onion
100g dairy-free soya spread
80g plain flour
1 tbsp Marmite
1 tsp English mustard
large handful baby spinach
40g homemade vegan bread croutons
10 cherry tomatoes, halved
1. Preheat the oven to gas 6, 180°C, fan 200°C. Spread the squash out on a baking tray, drizzle with the oil and toss to combine. Roast in the oven for 20 mins.
2. While the squash is in the oven, cook the macaroni to pack instructions.
3. Peel and chop the onion in half and add to a pan with the milk, then gently heat until bubbling. Remove the onion and set the milk aside.
4. For the sauce, make a roux by melting the spread in a large saucepan over a low heat. Slowly add the flour, whisking until a paste forms. Then slowly pour the warm milk into the paste, whisking after each addition until smooth. Once you have added all of the milk and you have a smooth liquid, bubble for 8 mins over a low heat, whisking occasionally to prevent sticking, until thick. Stir in the Marmite and English mustard.
5. Once cooked, mash a third of the roasted butternut into the white sauce. Season to taste. Drain the pasta and tip it into the sauce along with the rest of the squash chunks and the baby spinach. Stir gently to combine, then transfer the mixture to a large, ovenproof dish.
6. Put the croutons in a sandwich bag and gently bash with a rolling pin until they are a rough crumb-like consistency. In a bowl, add a small splash of water to the crumbs, combine and leave to stand for a few mins. Dot the halved cherry tomatoes over the top of the pasta and scatter over the crumbs. Bake in the oven for 20 mins or until golden and bubbling.