Butternut Squash Mac 'n Cheese

Name: Butternut Squash Mac 'n Cheese
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Canadian
Ingredients: 1 large or 2 medium (2 to 3 pounds total) butternut squash, halved and seeded*; Grapeseed or sunflower oil; Fine sea salt; Freshly ground black pepper; 1 cup (180 g) roasted butternut squash; 1 tablespoon (14 g) vegan butter**; 3/4 cup (180 mL) unsweetened and unflavoured almond milk; 1 tablespoon (12 g) potato starch or cornstarch; 1/4 cup (20 g) nutritional yeast, or more to taste; 2 teaspoons (10 mL) Dijon mustard; 3/4 teaspoon garlic powder; 1/2 teaspoon onion powder; 1 tablespoon (15 mL) fresh lemon juice, or more to taste; 1/2 to 3/4 teaspoon fine sea salt, to taste; Freshly ground black pepper, to taste; 2 to 3 teaspoons (10 to 15 mL) chickpea miso (or other light miso), to taste; 8 ounces (340 g) macaroni, mini shell, or rotini pasta (use gluten-free, if desired); Mix-ins of choice (e.g., cooked squash, kale, spinach, broccoli, peas, etc.)

Instructions

Prep:15minCook:45min

Creamy, cheesy, comforting—and healthy, too—what more could you want from a pasta dish? The original recipe was posted on my blog way back in 2011, and it quickly became one of my most popular recipes. I've now tweaked it slightly (mainly, streamlined the directions and added more flavour to the sauce), and I think it's better than ever. We just can't get enough! If you want a super-fast weeknight option, feel free to use canned butternut squash purée in lieu of the roasted squash.

Updated at: Thu, 21 Nov 2024 12:26:39 GMT