by @avantgardevegan 🧡
1 Butternut Squash, washed & halved length ways
2 tbs Vegetable Oil
1 Leek, peeled, washed & chopped fine
2 cloves of Garlic, minced
2 tbs Fresh Sage, chopped
1/4 cup Vegan Butter
1/4 cup Flour
3 cups Soy Milk/Cashew Milk
Pinch Sea Salt & Pepper
1/2 cup Grated Vegan Cheese
1 tbs Nutritional Yeast
1 tbs Dried Chilli Flakes
Roast the squash until softened.
Scoop out the filling, leaving a cm of flesh. Set the filling aside
Sauté the leek, garlic & sage.
For the cheese sauce, in a saucepan add the vegan margarine and place the pan over a low heat.
When the margarine is melted, add the flour. Using a spatular mix well. Cook the mix whilst stirring for a couple of minutes to cook out the flour. It should resemble a paste like consistency.
Gradually whisk in the infused milk (flavourings strained out), a little at a time.
Once you’d added all the milk, the béchamel should be creamy, if you want to make it cheesy, add vegan cheese & nutritional yeast.
Fold the leek mixture & some of the filling into the cheese sauce, then spoon the into the hollowed squash halves.
Bake the filled squash for 20 minutes or until golden.
Serve & enjoy!