Butternut Squash Mac N’ Cheese

Macaroni and cheese was a meal that I loved when I was growing up. No, I’m not talking about the out of the box kind, but my mom’s homemade recipe. Her recipe called for various cheeses, milk, butter, and a little flour. Every bite was creamy and delicious. So with vegetarian/vegan diets I’ve been trying out “cheezy” sauces to replicate this childhood meal. I  love this sauce recipe because it sneaks in some veggies and it’s such a vibrant color. Next time you want to have some mac n’ cheese, give this healthier recipe a try!

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Butternut Squash Mac N’ Cheese

Servings: 5-6 entree portions

Ingredients:

  • 1 box of your favorite pasta (I used Banza brand)

Cheese sauce: (Adapted from Oh She Glows Cookbook)
1 cup roasted butternut squash
1 tbsp butter (oil would work too)
3/4 cup milk (I used almond)
1 tbsp cornstarch (to thicken)
1/4 cup nutritional yeast (more on this later)
2 tsp Dijon mustard
1 tsp garlic and onion powder
1 tbsp lemon juice
Ground salt, pepper to taste

Directions:

  1. Cut and cube your butternut squash. Place on a lined baking sheet and coat with olive oil, salt and pepper. Bake at 400 degrees for 25-30 minutes.
  2. While the squash is roasting, heat the water in a large pot for your pasta. Cook pasta according to package instructions.
  3. Once the squash is done cooking, remove from the oven and allow to cool for 10 minutes.
  4. Place all sauce ingredients in a blender. Blend until smooth. You may need to do this in batches.
  5. Add the cooked pasta + sauce ingredients back into the pot and mix until pasta is well coated.
  6. Optional, but I recommend: roasted veggies, crispy chickpeas, tempeh, or a fried egg.

 

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