Vegan cheese sauce

Peel and deseed the squash.

Chop the squash into cubes and boil for 20 minutes until soft.

Drain and purée with a hand blender. Season.

Grate the cheese and stir in on the hob on a medium heat until the cheese has totally melted.

Use as you would a normal cheese sauce, with pasta, risotto or to make cauliflower cheese.