Classic macaroni, the ultimate comfort food, but with a delicious nutty, creamy, butternut twist. This is a great sneaky way to get extra veg into kids, and into ‘less keen on veg’ adults too of course! Butternut squashes have become a bit of a staple so we always try to keep them in stock, and it’s no wonder. They are full of flavour and nutrients, most notably vitamins A, C, magnesium and potassium (one portion of butternut provides over 450% of your RDI for vitamin A and over 50% of the RDI for vitamin C). You can of course substitute the roasted butternut in this recipe with any roasted winter squash or even sweet potato. Enjoy!
Butternut Sauce Ingredients
- 500g peeled and chopped butternut squash
- 150g nuts/seeds, soaked in water to soften (cashews, sunflower seeds, blanched almonds…these work really well but any nut or seed you prefer will work fine too)
- 1 tbsp miso paste
- 1 tbsp Dijon mustard
- the juice of 1/2 a lemon
- 1 clove of garlic, peeled
- salt and pepper to taste
- a drizzle of olive oil for roasting the squash
- Turn your oven on to 200C. Get your nuts or seeds into a bowl and cover with water. Drizzle the squash with olive oil and sprinkle with a little salt and pepper. Get it into a roasting dish and roast until soft.
- When the squash is soft, let it cool a little. Meanwhile drain the nuts/seeds and then blend all the ingredients together. Add a splash of water, enough to get the sauce into a smooth, creamy consistency. Taste and season with salt and pepper as you like.
- Now the sauce is ready to heat and stir through freshly cooked pasta. It will keep well in the fridge for 3 days or can be frozen in portions to last much longer.