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Spiced Roasted Veg Mac and Cheese
Ingredients
  • 1 butternut squash, peeled, seeds removed and cut into 1 cm cubes
  • 2 tbsp olive oil
  • 2 tsp cumin seeds, gently crushed
  • 2 tsp coriander seeds, gently crushed
  • 1 tsp fennel seeds, gently crushed
  • 1 tsp turmeric
  • 1 tsp crushed chillies
  • 1 extra-large cauliflower, cut into small florets, leaves reserved and halved down the stalk
  • 260g macaroni
  • 90ml olive spread
  • 90g plain flour
  • 450ml milk
  • 1 reduced-salt vegetable stock cube, made up to 450ml
  • 200g 50% reduced-fat mature cheese, grated
  • 20g grated pecorino
Steps
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