I was going to make pumpkin pie because I have a tin of American puréed pumpkin that I paid about £4 for but I'm kind of saving that for Hallowe'en so.....here's an Autumn favourite of mine; roasted butternut squash mac and cheeze. Every vegan loves this, right?
I roasted some peeled, chopped butternut squash and whole garlic cloves (with skin on) in the oven in plenty of oil and some salt.....added that to a pan (squeezed the garlic out of the skin) with some almond milk, paprika, mustard, vegan margarine, pepper and butt-loads of nooch, whizzed it all up then added the pasta.
I then put a portion in a bowl once the pasta was almost done and covered with polenta and paprika, and baked in the oven for 10 minutes or so. I like a crispy topping on mac and cheeze.
Excuse the awful photos again! I really need to wear my glasses when I take food photos.
 |
| Whoops, technically not mac but fusilli. Still delish. |
Mmm, my favourite mac and cheese is made with roasted butternut squash. I love your idea of using polenta for a crispy topping!
ReplyDeleteI have yet to try butternut squash in mac & cheese, but yours looks delicious! :)
ReplyDeleteMmm butternut squash Mac and cheese sounds lovely :)
ReplyDeleteI like the idea of pimping up mac and cheese with squash, yum!
ReplyDelete