I live for comfort food. I love opening the oven door, lifting a bubbling pot out of the oven and spooning the rich and creamy decadence into a bowl to be enjoyed cuddled up on the sofa. 

The need for something rich, creamy and baked arose- so I got creative in the kitchen. As you know, I rarely use ‘cheese alternatives’, although they have improved remarkably over the past 8 years, I prefer to use what is available at my local market. 

The flavours of butternut squash and sage are a flavour match made in heaven- and they made a silky smooth sauce when roasted and blended. Pour over some macaroni, scatter over some breadcrumbs until bubbling and crisp on the top. 

This is a seriously addictive dish of food. You have been warned! 
Serves 2 generously 
3 tbsp olive oil
1 medium butternut squash, peeled and chopped into chunks
1 onion, chopped finely
2 tsp dried sage
600ml vegetable stock
300g dried macaroni
Pinch of black pepper
1 slice of day old crusty bread, grated finely into breadcrumbs
1. Preheat the oven to 200C/ Gas Mark 6
2. 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
3. Remove the butternut squash and onion from the oven and spoon into a high powered blender. Sprinkle in the sage and add the stock. Blend on high until smooth.
4. 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. 

Contact Little Miss Meat-Free Contact