Vegan Butternut Squash Mac N Cheese

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cut the butternut squash into large pieces and remove the seeds. Steam the butternut squash until tender. You can also use an electric pressure cooker: Place on trivet and add 1 1/2 cups of water. Use the steaming setting for 10 minutes.

Step 2

Once the butternut squash is cooked, scoop the flesh out of the skin with a spoon. Reserve 2 cups for the sauce. Set aside another 1 cup of the squash and dice it.

Step 3

To make the sauce, combine the 2 cups of just-cooked butternut squash, milk, corn starch, nutritional yeast, ground mustard, garlic powder, and smoked paprika in a blender. Process until smooth.

Step 4

Bring a large pot of salted water to a boil and cook pasta according to directions on the package.

Step 5

Pour the sauce into a large pot set to low-medium heat. Stir often. As soon as the sauce comes to a simmer, add the cooked pasta and 1 cup of diced butternut squash. Mix to combine.

Step 6

Place the macaroni and "cheese" into a 9-by-13-inbaking dish and top with panko breadcrumbs. Place under the oven broiler set to low for 5 minutes to brown the top of the dish. Add small drops of hot sauce across the top (optional).

Step 7

Note: It may seem like there's a lot of sauce, but the pasta will absorb the sauce as it cools.

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