Roasted Pumpkin Macaroni | Vegan Recipes | Veganuary

Ingredients

• 1 butternut squash (around 1 kg)
• 2 tbsp lemon juice
• 75g grated vegan parmesan (or 15g Nutritional yeast flakes)
• ½ tsp powered garlic
• 1 tsp. mustard powder
• 1 tsp. grated nutmeg
• 300ml Alpro Oat Unsweetened drink (or similar)
• 2 tbsp extra virgin olive oil, plus a little extra for oiling the squash
• 1 bunch of sage
• 100g hazelnuts, roughly chopped
• 400g macaroni
• Salt and pepper