Vegan Butternut Squash Mac and Cheese

Name: Vegan Butternut Squash Mac and Cheese
Cuisine: American
Ingredients: 1/2 a medium butternut squash, seeds removed; 1 large shallot, quartered; 8 cloves of garlic with their peels; 8 sprigs of thyme, optional; 1/2 cup raw cashews, unsalted; 12 sage leaves; 1 cup unsweetened cashew milk; 1/2 cup nutritional yeast; 1 1/2 tbsp tapioca starch; 1/2 tsp smoked paprika; 1 tbsp lemon juice; 2 tsp white or yellow miso paste; 1 tsp dijon mustard; 8 oz of pasta (I like to use small shells or macaroni); Avocado Oil, for roasting; Salt and pepper to taste; 1/2 cup panko bread crumbs; 2 tbsp nutritional yeast; 1 1/2 tbsp oil

7 steps

✨ Vegan Butternut Squash Mac and Cheese...the cheese based on a creamy sauce of cashews, a little tang and some fall flavors. A fun mix for those that can’t handle dairy and aren’t the biggest fans of vegan cheeses. You too still deserve to enjoy some baked pasta. 😌

Updated at: Thu, 17 Aug 2023 08:51:03 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories2289.7 kcal (114%)

Total Fat76.8 g (110%)

Carbs307 g (118%)

Sugars24.6 g (27%)

Protein98.9 g (198%)

Sodium1653.1 mg (83%)

Fiber38.6 g (138%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Set the oven to 400F. To a parchment lined baking sheet add the butternut squash, shallot, and garlic. Drizzle everything with oil, spread it over the cut side of the squash and toss everything else to coat.

Step 2

Season with salt (optional add thyme to squash), then flip it over so it is cut side down on the pan.

Step 3

Place the pan in the oven to roast for 20 minutes. Remove the garlic cloves and shallots then roast the squash an additional 10 minutes or until fork tender.

Step 4

While the squash roasts, add the cashews to a bowl and cover with boiling water. Allow the cashews to soak for at least 15 minutes and drain.

Step 5

Then, bring a large saucepan with water to a boil and salt generously. Add the pasta and cook until al dente according to package instructions. Reserve 1/4 cup of pasta water, drain the pasta and place back in the pot.

Step 6

Once the squash is safe to handle, scoop out 1 cup of the flesh and add to a blender with the cashews, peeled garlic, shallots, sage, milk, nutritional yeast, starch, paprika, lemon juice, miso, mustard, 3/4 tsp salt and reserved pasta water. Blend on high until creamy.

Step 7

Pour sauce over pasta and mix then place into a greased baking dish. Mix breadcrumb ingredients and top over pasta. Bake 20 mins until golden and enjoy.

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