Yields: 6 Servings
INgredients:
3 cups butternut squash (about 12 oz), peeled, seeds removed and cubed
12 – 16 oz. pasta (elbow, shells, penne, ect.)
1 cup raw cashews (pre-soaked, see below)
2 – 4 tablespoons nutritional yeast to taste
2 cloves garlic
2 teaspoon dijon
2 teaspoon onion powder
2 teaspoon smoked paprika, to taste
1 small lemon, juiced
2 cups water, vegetable broth, or combo, plus more as needed
salt & pepper, to taste
Optional for baking in the oven (see below)
1/2 cup panko or breadcrumbs
1 – 2 tablespoons coconut oil
Instructions:
Cook the butternut squash:
Oven: Preheat oven to 400, line a baking sheet with parchment paper, add chopped butternut squash, drizzle with a tiny bit of oil, toss well to coat, and cook in the oven for 30 minutes, or until fork tender.
Stovetop: In a pot add 2 – 3 cups of water and butternut squash, bring to a boil, reduce heat to medium low and cook at a gentle boil for 20 minutes.
Soak the cashews:
Quick soak: Cover cashews with hot, not boiling, water and let soak at 10 minutes.
Long soak: Cover cashews with cool water and let soak for 2 – 3 hours.
Cook the pasta: Cook the pasta according to package directions.
Make butternut squash cheese: In blender, add the cooked butternut squash, soaked cashews, nutritional yeast, garlic, onion powder, smoked paprika, lemon juice, 1/2 teaspoon salt and few grinds of fresh cracked pepper, add 1-1/2 cups of water and blend until creamy. Add more water as needed to thin to desired consistency. You don’t want it too thick, as it will thicken as it sets. The sauce just needs to cling so use your best judgement on how much extra water to add.
Assemble mac & cheese: Add the butternut squash cheese sauce to the pasta and stir to combine, heat over low to warm through if needed. Serve as is or bake as noted below.
** Oven baked mac & cheese: Toss 1/2 cup of panko or bread crumbs with 1 – 2 tablespoons of coconut oil. Sprinkle the mixture over top the mac and cheese, place in a preheated oven set to 350, uncovered, for 15 – 20 minutes, or until top turns golden. Or put it a few inches under the broiler until top is crispy, about 5 minutes.
Recipe adapated from The Simple Veganista