Cruelty Free Beauty

Eco Living

Vegan Recipes

Popular recipes


Roasted Squash Macaroni

Serves: 4

Vegan Friendly

Celebrate Plant Power Day on the 7th March with this delicious plant-based dinner! It's perfect for an easy midweek meal.

Roasted Squash Macaroni Recipe: Veggie


1 butternut squash
2 tbsps lemon juice
75g grated vegan Parmesan
1/2 tsp powered garlic
1 tsp mustard powder
1 tsp grated nutmeg
300ml Alpro Oat Unsweetened drink
2 tbsp extra virgin olive oil
1 bunch of sage
100g hazelnuts, roughly chopped
400g macaroni
Salt and pepper


  • Preheat the oven to 180C/350F/Gas 4. Cut the squash length-ways, scoop out and discard the seeds. Score the flesh with a cross hatch pattern using a sharp knife, brush lightly with a little oil and season generously with salt and pepper.
  • Place it on a parchment lined baking tray, flesh side down and cook in the oven for 50-60 minutes, or until it's soft all the way through. You can check this by piercing the flesh with a knife.
  • Cook the pasta according to the packet instructions in seasoned water. Meanwhile, scoop the flesh of the butternut, leaving the skin behind and place in a blender of food processor along with the lemon juice, vegan Parmesan, powdered garlic, mustard powder, extra virgin olive oil, Alpro Oat Unsweetened drink and nutmeg.
  • Heat the sauce you've created in a saucepan on the hob, adjusting the seasoning to taste with salt and pepper.
  • Heat the remaining extra virgin olive oil in a small pan over a medium heat and fry the sage and hazelnuts until crispy.
  • Mix the pasta into the sauce and spoon it into bowls. Top it with the sage and hazelnuts to serve.
Print Recipe
Instagram Logo

Did you make this recipe?

Share your creations by tagging @livegreenandgood on Instagram with the hashtag #livegreenandgood


App store Amazon Google Play

More recipes