butternut squash and sage macaroni
Recipe from 15 Minute Vegan by Katy Beskow (Quadrille, £15) Photography © Dan Jones.
One of the most popular recipes on my website is a twice-baked butternut macaroni. It’s also one of my favourite comfort foods. After having a craving for this slow-cooked dish but being too hungry to wait, I recreated this creamy classic, which can be in your bowl in 15 minutes.
Serves 2 generously
1 small butternut squash, peeled and chopped into small, even pieces
200g (7oz) dried macaroni (egg free)
1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves of garlic, crushed
2 teaspoons dried sage
400ml (14 fl oz/1.75 cups) hot vegetable stock
generous pinch of coarse sea salt and black pepper
small handful of fresh basil, to garnish
To cut the butternut squash in the fastest time, ensure it is ripe and chopped into small, even pieces.
Bring a large saucepan of water to the boil. Carefully add the squash to the water and cook over a medium heat for 10-11 minutes until very soft, then drain.
Place the macaroni in a separate saucepan and cover with boiling water. Bring to the boil, then reduce the heat and simmer for 10 minutes until al dente. Drain and keep warm.
Heat the oil in a frying pan and add the onion and garlic. Sprinkle over the sage, then cook over a medium heat for 2-3 minutes until softened but not browned.
Spoon the onion, garlic, and sage mixture into a blender or food processor, along with the butternut squash. Pour in the vegetable stock and blend on high until completely smooth.
Pour the smooth sauce over the macaroni and stir thoroughly. Season with sea salt and black pepper and garnish with basil.
The reassuring texture and flavour of white beans and pasta are brought together in this simple soup, which is filling and warming.