Mac and cheese lovers rejoice - we’ve finally found a healthy, vegan version! Concocted by Baby Foodie, it’s a delicious dish that the whole family will love.
Not only is this recipe packed with vitamin A, fiber and calcium, but it replaces milk, butter and cheese with an entire squash - and it’s just as creamy as the original!
Since this recipe reinvents such a classic dish, it’s a great way to get creative in the kitchen, especially if you add extra toppings - think spring onion or mushrooms, carmelised onions or peas, maybe even bacon or chicken.
Have fun with it, and share pictures of your creations with @eroegomena using #eroegolife.
Servings: 8 people
Prep time: 50 minutes
Prehaeat the oven to 200℃ and line a baking tray with baking paper.
Place both squash halves on the baking tray, skin side down.
Bake for around 40 minutes, or until a fork can easily pierce the skin.
In the meantime, boil a large pan of water, add the pasta and cook following the packet’s instructions.
Put a large pan over a medium heat and add the oil.
Add the onion and cook for 3 to 5 minutes, then add the garlic and cook for another 2 minutes.
Once the squash is ready, scrape the flesh from the skin and put it in a blender.
Add the onion-garlic mix to the blender too, along with the vegetable broth, curry powder and thyme. Blend until smooth.
Put this mix back into a pan over a medium heat, then add the pasta and some seasoning. Combine well then serve straight away.
To store: Once this mac and cheese has cooled down, put it in an airtight container and keep it in the fridge for up to 4 days.