World Vegan Day

Butternut squash and sage macaroni

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 within 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

1teaspoons dried sage

400ml (14fl oz/1¾ cups) hot vegetable stock

generous pinch of coarse sea salt and black pepper

small handful of fresh basil, to garnish