Preheat the oven to 200°C | Gas 6Heat a large pan with a drizzle of olive oil over a medium heat and add the diced onion. Cook for around 5 mins or until softened, then add the chopped garlic and cook for a further 2 minutes. Take off the heat and set aside. Boil a full kettle. Dice the butternut squash into small 2cm cubes. Add them to a pot of boiled water, and bring to the boil over a high heat. Cook until for 15 minutes or until soft. If using leftover butternut squash (already cooked), you can skip this step.
Meanwhile, cook the macaroni according to instructions until the pasta is cooked with a slight bite. Drain.
Once the butternut squash is tender, drain in a colander then transfer into a food processor. Add the onion and garlic, single soya cream, paprika, turmeric and nutritional yeast. Blitz until smooth.
Return the drained pasta to the pot and add the butternut squash sauce. Crumble the stock cube into the pot and stir in the grated vegan cheese. Cook for around 4 minutes until the sauce has thickened.
Transfer into an oven-proof dish. Top with the basil leaves and sprinkle over the panko breadcrumbs and chopped sun-dried tomatoes. Place in the oven and cook for 15-20 minutes or until the breadcrumbs turn golden and crispy.
