Butternut Macaroni Bake


1 Large Butternut Squash
4 Garlic Cloves
1 tbsp Emile Noel Organic Coconut Oil
3/4 cup Marigold Nutritional Yeast
1.5 cup Good Earth White Beans (cooked)
1 tsp Tracklements Dijon Mustard
1.5 tsp Good Earth Himalayan Salt
1 tsp Rayner's Cider Vinegar
1 tsp Good Earth Ground Cumin
1/4 tsp Good Earth Crushed Chilli
1 tsp Good Earth Ground Pepper
2 tsp Good Earth Paprika
1tsp Good Earth Tumeric
600ml Alpro Almond Milk
400g Orgran Buckwheat Spirals
2 Tbsp Pantaleo Olive Oil

For Seed Topping:
Good Earth Sunflower, Pumpkin & Sesame Seeds
2 Tbsp Marigold Nutritional Yeast
1/4 Good Earth Paprika
Pinch of Good Earth Himalayan Salt
Fresh Parsley, chopped

Prep time: 30 mins

Total time: 2 hours

Serves: 5


A delicious pasta bake that is dairy, gluten and sugar free and also vegan. It’s great for family meals or simply to be eaten all by yourself. Made using only natural ingredients that taste delicious and are 100% good for you. Butternut squash is filled with Potassium, Fibre, Beta-carotene, Vitamin C and Magnesium – meaning that it helps lower blood pressure, cholesterol, prevents constipation, promotes healthy skin, controls blood sugar levels and is full of antioxidants. So make sure you eat and gobble away!

To Make:
Preheat the oven to 200 degrees. Chop and peel the butternut squash and garlic. Add to a tray and cover with the coconut oil. Let it cook for about 40 mins or until soft.
In the meantime, lightly roast the seeds in the oven until lightly brown, let cool and mix with the rest of the topping ingredients and set aside.
In a pot, bring some water to boil and add the pasta and let it half cook as it will cook further in the oven. Drain and let it sit. Once the squash is ready, let it cool and then add to a food processor along with the rest of the ingredients and blend until creamy smooth and add the milk gradually. Add the olive oil and mix into the pasta before pouring over the sauce. You might have leftovers which can be kept in the fridge, fresh for up to 3 days. Mix everything together and pour into a square dish, cover with seed topping and pop into the oven to bake for approximately 20 minutes or until lightly brown, top with parsley and enjoy!