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Vegan Butternut Squash and Sage Macaroni for World Vegan Day

1 Nov 2017 |


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


For the full recipe go to

Photography by Dan Jones

15 Minute Vegan by Katy Beskow is available now from all good shops that sell books and online at Amazon and Waterstones