1kgbutternut squashpeeled and diced (a medium butternut squash)
Sea saltto taste
300mloat milkor milk of choice
Salt and pepperto taste
Preheat the oven to 180°C (fan)/200°C/gas mark 6.
Chop the onion and place in a roasting tin. Add the chopped butternut squash and drizzle with olive oil. Season with salt and stir well.
Roast in the oven for 20 minutes, stir, then return to the oven for a further 20 minutes or until soft. Allow to cool a little.
Meanwhile bring a large pan of salted water to the boil and add 300g macaroni. Stir well then cook according to the packet instructions until soft. It can be a little al dente as it will cook further in the oven.
Transfer the cooled squash to a blender and add 300ml oat milk, 2 tablespoons nutritional yeast and some salt and pepper. Blend until smooth. You may need to do this in two or three batches depending on the size of your blender.
When cooked transfer the macaroni to an oven proof dish. Mix with the butternut sauce and top with the wholemeal breadcrumbs.
Cook in the oven for around 20 minutes until the top is bubbling and the breadcrumbs have turned golden brown.