By Simple Skillet
Vegan, Butternut Squash Mac & Cheese
8 steps
Prep:15minCook:40min
I made my boyfriend this high-protein vegan Mac and cheese for lunch - and apparently, that’s sacrilege. But he finished his bowl of “squash pasta” and asked for more. So call it what you will, this luteal phase recipe is perfect for fall vibes, is delicious, and will nourish your body during the fall of your cycle!
Updated at: Fri, 27 Oct 2023 19:17:20 GMT
Nutrition balance score
Great
Glycemic Index
41
Low
Glycemic Load
21
High
Nutrition per serving
Calories359.2 kcal (18%)
Total Fat9.4 g (13%)
Carbs51.4 g (20%)
Sugars8.3 g (9%)
Protein25.4 g (51%)
Sodium681 mg (34%)
Fiber14.2 g (51%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Start by soaking your cashews in a bowl with boiling water. You'll want to fill the bowl until it covers all your cashews. Then set it aside.
Step 2
Preheat the oven to 400ºF
Step 3
Add your cut butternut squash, onion, and cauliflower onto a baking sheet. Drizzle olive oil on top of them, sprinkle some salt, and then use your hands to incorporate the olive oil onto the veggies. Then add your thyme to the pan.
Step 4
Place your garlic cloves onto a piece of aluminum foil, drizzle 1/2 tsp of olive oil over them, and then wrap the aluminum foil around the garlic to form a ball. Add it to the baking tray.
Step 5
Bake for 40 minutes.
Step 6
With 15 minutes to go, start boiling water for your chickpea macaroni. Cook according to instruction, then drain (while saving 2 cups of pasta water) and set aside.
Step 7
Once the veggies are cooked, add them to a blender along with salt, paprika, nutritional yeast, and 1 cup of pasta water. Depending on how smooth the sauce gets, you will want to keep adding pasta water. I ended up using a little over 1.5 cups.
Step 8
Optional: reheat in a pan before serving. Serve with some black pepper!
Notes
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