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Squash Mac 'n' Cheeze with greens

Makes 3-4 portions

The Butternut Squash and greens add a lovely twist to the classic and much loved Mac 'n' Cheese recipe. Still equally delicious but with some added veggies- you cant go wrong really?!

You will need:


-1/2 a Butternut Squash - the other half will keep perfectly fine in the fridge for a few days or alternatively peel, chop, boil up and then chill before freezing to use at a later date

-approx. 250g of Macaroni

-approx. 150g of greens (Spinach, Kale)

-4 cloves of Garlic

-1 tsp of Garlic Powder

-1 tsp of Smoked Paprika

-1 large white Onion

-approx. 25g of fresh Parsley (optional)

-2 tsp of Wholegrain Mustard

-1 carton of plantbased single cream- I used Oatly (250ml)

-3 heaped tbsp of Nutritional Yeast - not essential if you don't have any

-1/2 a packet of Vivera 'bacon' bits or some other sort of 'facon'

-approx. 100g of plantbased cheeze - I used smoked applewood

-1/2 a Lemon's juice

-Salt and Pepper to taste

-Truffle oil (optional)



-1/2 tsp of dried Sage

-1 tbsp of Nutritional Yeast

- more plantbased cheeze


-a medium size baking tray/pie dish

-a sharp knife

-a chopping board

-a large pan

-a medium size pan

-a colander

-a hand blender or potato masher



-Garlic mincer

-a slotted spoon


-Preheat the oven to 180c gas mark 5/6

-Start by chopping the Squash in half, put the other half to one side and start peeling, removing seeds and chopping- then add to the medium size pan, cover with water and bring to the boil- cook until soft- approx. 20 minutes

-Next start peeling and dicing the Onion and add to the large pan with a splash of oil- start to fry on medium heat

-Peel and crush (or grate) the Garlic and then add to the same pan

-While you're waiting for the Squash to boil you can start prepping the topping; take a generous handful of crisps and start to crush using hands/ in a food bag or using a rolling pin, add in the Nutritional Yeast, Sage and grate in the Cheeze

-Next add the 'Bacon' bits, Smoked Paprika and Garlic Powder into the large pan with the Onion/Garlic and fry- you may need to add a little water if it's getting too dry

-Then wash and start to chop the greens and add them to the pan

-Check the Squash, if soft use the slotted spoon to gradually decant into the large pan- the aim is to save the water to reuse for boiling the Macaroni

-Add the Macaroni into the remaining water and boil for 5 minutes

-Meanwhile blend the Squash using the hand blender/potato masher, then add the Mustard, Nutritional Yeast, Cream, Lemon Juice, Salt, Pepper, and grate in the Cheeze- mix thoroughly, have a taste - season more if needed

-Drain the Macaroni, mix in to the sauce thoroughly and then decant into your baking tray/pie dish - carefully sprinkle over the topping and then bake in the oven for around 25-30 minutes

-Serve with a drizzle of Truffle oil, on its own or with whatever you fancy: salad, chips, sautéed garlicky broccoli, between two bits of bread-whatever!

Enjoy friends x

Little time-lapse of the process:

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