100% guilt free, completely vegan, dairy-free, gluten-free and absolutely delicious!
This Butternut Squash MAC n' Cheese is ultra creamy, ultra "cheesy" and ultra healthy!
The coziest, comfort "bowl" you will need this winter season!
Prep Time | 20 minutes |
Cook Time | 90 minutes |
Passive Time | 1 hour & 50 minutes |
Servings |
people
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Ingredients
- 1 whole butternut squash peeled, seeded and cut into 1 inch cubes (9-10 cups)
- 3 cloves garlic top end of bulb cut off
- 3 teaspoons extra virgin olive oil *I like to use @chosenfood spray
- 1 & 1/4 teaspoons sea salt
- 1/2 teaspoon black pepper
- 3 tablespoons nutritional yeast *I like to use BRAGG brand
- 1/2 teaspoon paprika & oregano
- 1/4 teaspoon all-spice & onion powder
- 2 & 1/2 cups non-dairy unsweetened milk *I like to use So Delicious brand, you can substitute with brand of choice
- 7.5 ounces or 225grams dried pasta *I like to use organic chickpea pasta
- sprinkle hemp seeds
Ingredients
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Instructions
- Pre-heat even to 400 degrees. Place cubed butternut squash and garlic cloves on large sheet pan and toss with olive oil OR spray with@chosenfoods extra virgin oil. Also sprinkle 1 teaspoon salt, and 1/4 teaspoon black pepper. Bake butternut squash until fork tender, about 50 minutes.
- Turn the oven down to 350 degrees, Cook pasta according to package directions. While pasta is cooking, add the butternut squash and garlic, nutritional yeast, oregano, all-spice, 1/4 teaspoon sea salt, onion powder, paprika, 1/4 teaspoon fresh ground pepper, and unsweetened non-dairy milk to a blender and blend until you have a creamy sauce.
- Add the cooked pasta and butternut squash sauce to a large bowl and mix until combined. Pour mixture into a deep enough baking dish (approximately 8 X 8). I used a round deep baking dish. Use a spoon to smooth out the top. Sprinkle with hemp seeds if desired. Bake until heated through, 25-30 minutes total.