Cheesy Stuffed Squash

• 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

Cheese Sauce

• 1/4 cup Vegan Butter
• 1/4 cup Flour
• 3 cups Soy Milk/Cashew Milk
• 1/2 Onion
• 1 Bay
• Pinch Nutmeg
• Pinch Sea Salt & Pepper
• 1/2 cup Grated Vegan Cheese
• 1 tbs Nutritional Yeast
• 1 tbs Dried Chilli Flakes 

Method

1. Roast the squash until softened.
2. Scoop out the filling, leaving a cm of flesh. Set the filling aside.
3. Sauté the leek, garlic & sage.
4. For the cheese sauce, in a saucepan add the vegan margarine and place the pan over a low heat.
5. 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.
6. Gradually whisk in the infused milk (flavourings strained out), a little at a time.
7. Once you’d added all the milk, the béchamel should be creamy, if you want to make it cheesy, add vegan cheese & nutritional yeast.
8. Fold the leek mixture & some of the filling into the cheese sauce, then spoon the into the hollowed squash halves.
9. Bake the filled squash for 20 minutes or until golden.
10. Serve & enjoy!