A family favourite that we have now been making for years. it is by far one of the easiest ways to get our children to eat veggies when thy are going through a fussy patch.
This version of macaroni cheese replaces the cheese sauce with the most delicious nutrient dense squash sauce you wont be able to stop eating it.
There are a few components to this dish, you don’t have to do them all, but this is how we really enjoy it.
- 200g macaroni pasta
- 1 medium butternut squash
- 200ml coconut milk
- 1 tsp apple cider vinegar
- 1 tsp dijon mustard
- 2 cups kale
- 1 tbsp olive oil
- 1 head broccoli
- cut the squash in half and remove the seeds.
- heat the oven to 200c/390f
- place the squash in a baking dish with 1/4 cup water, and bake for 1 hour or until the flesh is soft
- Once cooked allow to cool
- Once cool, scoop out the flesh of the squash and add the a food processor along with the coconut milk and puree
- add the puree to a large pan over a low heat, cook for 10 minuets, stirring occasionally.
- Meanwhile cook the pasta according to packet instructions and put the broccoli to steam
- Add the apple cidre vinegar and mustard to the sauce and stir well.
- Cook for a further 5 minuets.
- Meanwhile rip up the kale and spread out in a baking dish, rub the oil into the kale then bake at 200c/390f for 5 minuets until crispy.
- Once the pasta has cooked at it to the sauce, take off the heat and serve with the steamed broccoli and crispy kale.