Preheat the oven to 200˚C/gas mark 6.
Place the squash, flesh side down, in a roasting tin and pour in about
100ml water. Bake in the oven for 1 hour or until the flesh is completely soft.
Leave the oven at the same temperature to cook the kale later on. Set the
squash aside to cool slightly before scooping out the flesh with a spoon and blitzing with the coconut milk to a smooth purée in a blender
Pour the purée into a saucepan and bring to a gentle simmer before adding the Dijon mustard, crumbled stock cube and cider vinegar. Season and add a little water to loosen the sauce. Continue to simmer for a further 20 minutes until it thickens and turns pale yellow.
Bring a large pan of salted water to boil. Add the pasta and cook for just
slightly under the recommended time.
Whilst the pasta is cooking, rub the olive oil all over the kale pieces.
Spread out over a baking sheet and bake in the oven for 8–10 minutes or
until completely crisp. Sprinkle sea salt flakes over the top.
Drain the macaroni and transfer to the pan of squash sauce. Stir to combine and heat through gently on a low heat for about 5 minutes. Serve in heated bowls and top with the salty, crispy kale.