You'll need1 Butternut Squash (roughly 385g)
Kale (1 large handful, stalks removed)
Garlic (2 gloves)
Almond Milk (300ml)
Vegetable Stock (1 cube)
Mature cheddar cheese (3 handfuls)
MethodPrepare butternut squash by peeling and cutting it into cubes (I bought mine pre prepared to save time)
Place into pan with the almond milk, stock cube, and finely chopped garlic
Boil for 15 minute or until the butternut squash is soft
Once soft add a handful of cheddar cheese to the mixture
Either mash with a fork or blend until smooth
Meanwhile...Place dry pasta and Kale into a separate pan and boil for 5 minutes (don't cook completely - it should be al dente)
Combine...Strain the pasta and kale and combine with the butternut squash puree. Evenly place in an oven proof baking dish and sprinkle with two handfuls of cheddar cheese. Cook at 180 degrees Celsius for around 15 minutes or until the cheese is crispy.
Enjoy this delicious comfort food with some peas on the side. Dreamy.
If you're looking for a vegan version then do check out Oh She Glows. She's amazing.