Butternut Squash Mac N' Cheese
- anissabklyn
- Apr 5
- 1 min read
BAM! It's Compassionate Cooking Sundays!
Credit: Stefanie Schwartz/@juststef8
Ingredients
4 cups of diced butternut squash
1/2 cup of raw cashews (soaked in hot water for 1-2 hours)
1 small onion chopped
2 cloves of garlic, sliced
1 cup of vegetable broth
2 tablespoons arrowroot or tapioca flour
1/2 cup of nutritional yeast
1 tablespoon Dijon mustard
1 teaspoon of white miso
2 tablespoons of lemon juice
1/2 teaspoon smoked paprika
16 ounces of pasta of your choice (lentil, whole wheat, chickpea)
1 cup panko breadcrumbs
Walnut Parmesan Cheese
1/2 cup walnuts pulsed with 1/4 cup nutritional yeast
1/2 tsp garlic powder
Pinch of salt
Instructions
Roast the diced squash at 400° Fahrenheit for 45 minutes. Spray the squash with olive oil and a little salt.
While roasting, sauté the onion in olive oil until soft, add garlic and some water or vegetable broth, and reduce.
The pasta should be boiling. Blend the roasted squash, onion mixture, cashews, arrowroot, nutritional yeast, mustard, miso, broth, and lemon juice until smooth.
Drain the pasta and put it in a baking dish. Add the blended sauce to the noodles and mix.
Top with the panko and walnut parmesan (recipe above).
Bake at 330° Fahrenheit for 20 minutes to get the top toasted!
Compassionate Fun Fact!
Squash time! The pigs squash the term party with a Squash party!
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