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Pop the frozen butternut squash in the slow cooker with 250ml vegetable stock, salt and pepper and cook for 2 hours on high.
Add your macaroni pasta, cooked bacon, milk, mustard and garlic puree, giving it a good mix and cook on high for another hour
Once done, add in your grated cheese and stir. Then top with some more cheese, some breadcrumbs and pop in the oven until nice and crispy.
Serve and enjoy