Quick & Easy Butternut Squash Mac 'N Cheese

Fall is here, even though it feels like winter in New York. For me, fall means diving into all the fall veggies, including butternut squash!

Butternut squash has a nutty, sweet taste that works really to make a cheesy flavor to pour over your favorite pasta. I hope you enjoy this as much as I did!

There is one thing that is totally optional in this recipe that I want to mention and it’s the cashews. The cashews give the cheese sauce a nice texture but if you want this to be nut-free, I tried it this way and it TOTALLY works.

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Ingredients:

  • 2 cups of peeled & diced butternut squash

  • 1/4 cup plant based milk

  • 1 tbs coconut aminos (or soy sauce)

  • 1/4 cup raw cashews soaked in hot water for 30 minutes or more (optional ingredient)

  • 2 tbs avocado oil

  • 1/2 tsp garlic powder

  • salt to taste

  • 4-5 tbs nutritional yeast

  • 1 squeezed lemon

  • 1 tsp turmeric


Directions:

  1. Soak the cashews (if you’re adding them) in hot water for 30 minutes.

  2. Steam the butternut squash over medium heat on a saute pan. Add water as needed. Do this until soft.

  3. In a high power blender, add the butternut squash, and the rest of the ingredients. blend until smooth.

  4. Pour over your favorite pasta! I use Banza Chickpea pasta as always :)

Rebecca Tolan