1. Pre heat the grill to a medium to high heat. On a medium heat add the butter and onion into large saucepan and fry for 5 mins. Add the butternut squash & vegetable stock and cook for a further 10 mins. Reduce to simmer for 5 mins until the butternut squash is tender.

2. Cook the macaroni according to instructions. Whilst the pasta is cooking, drain the sauce, reserving the stock and transfer into a food blender. Add the milk, salt & 4 tbsp of the reserved stock and blend until smooth & creamy.

3. Once the pasta is cooked, drain and return it back into the saucepan. Reduce to a low heat and stir in the creamy sauce, followed by the cheese.

4. Transfer into an oven proof dish and sprinkle the yeast extract on top and place into the grill for 5 mins. Serve with parsley on top.