Wednesday, 23 September 2015

Vegan MoFo day 23 - Autumn equinox eats

I love Autumn, because that's when we get Hallowe'en and cold mornings and PUMPKINS!
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'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.


  1. Mmm, my favourite mac and cheese is made with roasted butternut squash. I love your idea of using polenta for a crispy topping!

  2. I have yet to try butternut squash in mac & cheese, but yours looks delicious! :)

  3. Mmm butternut squash Mac and cheese sounds lovely :)

  4. I like the idea of pimping up mac and cheese with squash, yum!