Roasted Butternut Squash Mac N’ Cheese

1. Peel and chop the butternut squash into small pieces, place in roasting dish and drizzle with olive oil and a sprinkle of salt. Roast for around 30 minutes at 180°C/350°F/gas mark 4 or until soft.
2. Cook the pasta according to the packet instructions
3. Drain and rinse the cashews, place them into a bowl.
4. Add the cooked squash, nutritional yeast, herbs, garlic, salt and some of the water.
5. Blend with a hand blender until smooth, adding more water if needed. It should be the consistency of a thick milkshake.
6. Drain the cooked pasta and return to the pan.
7. Add the cashew cheese sauce mix. Mix together while heating gently and serve.
8. You could also add to a baking dish, sprinkle breadcrumbs on top before browning under a grill.

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