Butternut Squash Mac ‘n Cheeze
Ingredients
The sauce
-
½
unit
butternut squash, peeled and chopped
-
¾
cup
raw cashews
-
1
cup
non-dairy milk
-
3
cloves
garlic
-
1
tbsp
fresh lemon juice
-
2
tsp
kosher salt
-
6-7
tbsp
nutritional yeast
-
½
tsp
dijon mustard
-
½
tsp
dried Italian seasoning
-
¼-½
tsp
turmeric powder
-
¼-½
tsp
paprika
-
to taste
unit
freshly ground black pepper
The pasta
-
~450
grams
dry pasta (e.g., Brown Rice Penne)
Instructions
- Preheat the oven to 350°F and line a baking sheet.
- Season the chopped butternut squash with olive oil and kosher salt, then roast for 40 minutes, flipping halfway.
- Process the bread and Earth Balance in a food processor to make breadcrumbs if baking the casserole.
- Blend the cheeze sauce ingredients in a food processor until smooth, adding the cashews first and then the rest.
- Cook the pasta according to package directions, then add the roasted squash to the cheeze sauce and blend until smooth.
- Drain the pasta and mix it with the desired amount of cheeze sauce and any mix-ins like peas or broccoli.
- Serve immediately from the pot or pour into a casserole dish, top with breadcrumbs, and bake for 20-25 minutes.
Nutrition Facts (estimated)
Servings
3-4
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
10g
Sodium
500mg
Cholesterol
0mg
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