Squash Mac ’n’ Cheese

A comforting squash mac ’n’ cheese with kale and turmeric, hand-picked for a nourishing twist on a family favourite.

INGREDIENTS

1 Butternut Squash (Peeled, deseed, diced)
400 grams Brown Rice Macaroni
500 mls Oat Milk
1/4 cup Butter
50 grams Brown Rice Flour
2 cups Kale Leaves (chopped)
200 grams Cheddar Cheese (30g
nutritional yeast for vegan)
2 slices Spelt Bread (100% spelt)
1 tbsp Dijon Mustard
1 tsp Tumeric
1 tsp Thyme (fresh or dried)
1 tbsp Garlic Infused Oil

DIRECTIONS
01. Preheat oven to 200°C and cook the squash on a baking tray for 15-20 mins or until soft and set aside.
02. Cook the pasta according to the instructions and add the kale for the last minute. Strain and set aside.
03. Combine the squash and milk together in a blender until smooth.
04. Melt the butter in a large saucepan and then whisk in the flour, mustard and tumeric. Season with salt and pepper. Slowly whisk in the squash and milk mixture and cook whilst stirring for 5 minutes. Then add in the cheese, except keeping back a little (or nutritional yeast) and stir for a further minute.
Remove from the heat and mix in the pasta and kale.
05. Pulse the bread into crumbs using a food processor along with the thyme and garlic infused oil.
06 Place the pasta and sauce into a baking dish and cover with the breadcrumbs and cheese. Bake in the oven for 20 minutes until the top is brown. There should be enough to make a second dish to freeze.

NOTES
LEFTOVERS
Refrigerate in an airtight container for up to 3 days or freeze for a later date. Can be cooked straight from frozen at 180°C for 60 minutes; but for best results defrost first.