INGREDIENTS:

300g butternut squash, cubed
Salt and pepper to taste
1 tsp smoked paprika
½ tsp dried sage
Drizzle vegetable oil
3 cloves garlic, minced
4 sundried tomatoes, chopped
40g vegan cheddar, grated
1 jar Spicy Cheezy sauce
200g pasta of choice, plus reserved pasta water

To serve:

Sprinkle of vegan parm (optional)
Fresh parsley, chopped

METHOD:

1. Start by roasting your butternut squash. Preheat your oven to 180c. Add the squash to a roasting tray along with the seasonings and a drizzle of oil and palace into the oven to roast for 35-40 minutes, until they are caramelised on the outside and soft on the inside.

2. Whilst your squash is roasting, cook your pasta to packet instructions.

3. When draining the pasta, reserve a mugful of pasta water.

4. When the squash is cooked, save a couple of cubes for garnish and transfer the rest of it into a pan. Using a potato masher, lightly mash the squash in the pan.

5. Add the garlic and tomatoes into the pan too and cook for a couple of minutes until the garlic and tomato is fragrant.

6. Add your jar of Spicy Cheezy sauce into the pan along with the cooked pasta, and the vegan cheese.

7. Place the pan on low heat and stir everything together until the cheese starts to melt. Add the pasta water ¼ cup at a time, to ensure the sauce is nice and glossy. Keep stirring and add more pasta water if necessary.

8. Serve into two bowls and garnish with the spare cubes of squash, a sprinkle of vegan parm and fresh parsley.