ingredients

Serves
USMetric
Ingredients checklist
content image

Vegan Roasted Butternut Squash Lumacconi

Prep
45 minutes
Total
1 hour 15 minutes

Luxuriously creamy with gorgeous smoky and herby notes from the vegan cheese… the perfect #MeatFreeMonday weeknight meal!


FACT: I have never EVER liked a single vegan cheese until I had the pleasure of trying @sophies.delight artisan cheeses… Moreish, nourishing and gut friendly options for all tastes from mild, to tangy, mature and melt-in-your-mouth… made from only natural ingredients such as nuts, herbs and spices. THEY ARE A MUST TRY!!


The sauce is made by roasting the butternut squash in the oven with shallots and red onions until soft and slightly caramelised, adding it to a pan with sautéed garlic, stock and warm spices of smoked paprika, cinnamon, nutmeg and chilli. Then it’s all finished off with a little oat cream and 3 different vegan cheeses. A beautiful herby cheese made from cashews and mixed herbs, a smoky cheese made from almonds, garlic, smoked paprika and spices and then the parmesan made from sunflower seeds, almonds and turmeric.



  1. Pre-heat the oven to 200°C, arrange the squash, shallots and red onion on a baking tray 
  2. Drizzle with olive oil, sprinkle with salt and roast until soft and starting to brown, about 20-30 minutes, set aside
  3. Cook the pasta until it is slightly less than al dente, set aside
  4. Meanwhile, in a large saucepan on medium heat with a little olive oil sauté the garlic until soft
  5. Add the roasted vegetables to the pan along with 700ml of stock and spices, bring to a boil and then purée with a hand blender or remove into a blender to purée and return contents to the saucepan
  6. Add the spices, cream and 2/3 of the parmesan, mix well
  7. Taste to check your seasoning adding desired amount of salt and pepper or more chilli powder if you like it spicy
  8. Finally add the soft cheese to the hot sauce and stir until melted
  9. Add the cooked pasta to the sauce, check the consistency, loosen the sauce with more stock if desired
  10. Sprinkle the top with the remaining parmesan, cover with foil doming it slightly to avoid touching the topping and bake 20-25 mins
  11. Remove from the oven, add some cracked black pepper and crushed red chilli flakes 
  12. Serve hot and enjoy!