Squash Mac and Cheese with winter greens

Serves 4

Ingredients:

• 1 butternut squash, cut into chunks
• 250g gf macaroni pasta
• 200g cavolo nero, chopped

For the cashew cream:

• 100g cashews, soaked in boiling water for 10 minutes and drained
• 50 ml water
• 50 ml rapeseed oil
• 2 tbsp nutritional yeast
• 1/2 tsp Malden salt
• Pinch cracked black pepper

For the vegan parmesan:

• 50g ground almonds
• 70g sunflower seeds
• 15g nutritional yeast
• 1/2 tsp mustard powder
• Salt and cracked black pepper

Method:

1. Preheat your oven to 200 degrees celsius.
2. Place the squash on a lined baking tray and drizzle with oil, salt and pepper. Roast in the oven for 35-40 minutes until soft and slightly caramelised.
3. Whilst the squash is roasting, cook your pasta on the hob according to the instructions on the packet.
4. Meanwhile, make your cashew cream by blending all the ingredients together until smooth. To make the vegan parmesan, place all of the ingredients in a food processor and blitz until it forms the texture of fine breadcrumbs.
5. Sauté the cavolo nero on a pan for 2-3 minutes until slightly softened.
6. Once the squash is cooked, add it to the blender with the cashew cream and blend until combined and smooth.
7. Once the pasta is cooked, pour in your squash and cashew mixture and the cavolo nero and mix together. Transfer this to a baking dish and top with the vegan parmesan. Bake at 180 degrees celsius for 15-20 minutes until piping hot and when the vegan parmesan is nice and golden. Serve hot with a delicious green side salad.