Preheat your oven to 180°C/356°F.

Place your chopped butternut squash into a baking tray. Add 4 garlic cloves (leave the skin on). Drizzle a generous amount of olive oil, salt and pepper over the top. Mix it all together and place it in the oven for 45 minutes.

Into a pan add 2 tbsp vegan butter with your sage and rosemary.

Once the herbs begin to crisp, add your breadcrumbs, 2 tbsp nutritional yeast and salt. Cook until golden and set aside.

Get your macaroni on (cook in boiling water until al dente).

For the roux, melt the remaining 2 tbsp of butter in a large pan and melt with the smoked paprika. Whisk in the flour and cook for 2 mins.

Slowly drizzle in your oat milk, whisking constantly to form a thick sauce. Add in the remaining 4 tbsp nutritional yeast, mustard and marmite.

Once roasted, add 3/4 of your butternut squash to a blender. Squeeze out the garlic from the skins and add that too. Finally, add 200ml water and blend until smooth.

Pour the blended butternut squash into the roux and mix well. Season with salt and pepper.

Macaroni Time! Add the cooked macaroni to the pan and mix together well.

Spoon your creamy mac and cheese onto a plate and sprinkle with the herby breadcrumbs. Enjoy