This tasty and comforting recipe comes to us from our Zenbassador, Elisha from @elishasfarmhousekitchen. Feel free to customize with your favourite choice of pasta noodles. Serving a crowd? This recipe can easily be doubled so more guests can enjoy!
1 large butternut squash
1 tbsp olive oil
4 cups elbow macaroni, dry
1 pkg Creamy Swiss cashew cheese
1 whole garlic, roasted
25 sage leaves
1/2 cup vegan butter
1/2 cup almond milk
Salt & pepper, to taste
1. Cut the butternut squash in half and remove the seeds. Drizzle with olive oil and sprinkle with salt & pepper. Bake on a parchment lined pan at 475 degrees for approx. 30 minutes or until a fork goes through easily.
2. Cook the macaroni as per instructions on the packaging.
3. Brown the butter in a saucepan by simmering over medium heat for about 4 minutes. Add the sage and cook until crispy (about 2 mins). Once the squash is baked, scrape it out and add to a blender with the garlic, milk, cheese, salt and pepper. Blend until smooth. Add the sauce to the macaroni. Top with the brown butter and crispy sage.