Monday evenings need comfort food for dinner and this Butternut Squash Mac and Cheese fits the bill perfectly. Its is creamy, autumnal and incredibly simple to make. I’ve made it dairy free by using Violife Orginal Flavour Grated but feel free to use whatever cheese you feel comfortable with.

Serves 6

INGREDIENTS

1 Butternut Squash

1 1/2 Red Onions

4 Garlic Cloves

500g Macaroni

1/2 a Bag of Violife Orginal Flavour Grated (approximately 100g)

METHOD

Preheat your oven to 200°C

Cut the butternut squash in half and score. Place on a large baking tin.

Dice one and a half red onions and add them to the tin.

Peel four garlic cloves and wrap in tin foil, place the tin foil in the tray.

Drizzle olive oil over the squash and red onion. Place in the oven for approximately 40 minutes.

Take the vegetables out of the oven. Scoop the flesh out of the butternut squash, place it back on the baking tray and put it back in the oven for another 10 minutes.

Meanwhile bring a pan of water to a rolling boil, add in the macaroni and cook for approximately 10 minutes until its al dente.

Drain the macaroni and set aside.

Put the cooked butternut squash, red onion and garlic into the pasta pan.

Blend the vegetables until smooth with a hand blender. Put the pan on a low heat, add in half a bag of Violife original flavour grated (you could use what ever cheese you like).

Mix the cheese and butternut squash together until smooth.

Add the macaroni to the butternut squash and cheese, mix everything together.

Serve hot. I've grated some Violife Prosociano Wedge over but parmesan would work if you don’t mind dairy.