Butternut squash mac no cheese
Butternut squash mac no cheese
Ingredients
1 medium butternut squash
1 cup raw cashews
1 cup almond milk (make your own - leave in almond pulp)
1 bulb of garlic
Juice of 1 lemon (2 tbsp.)
1 teaspoon sea salt
Freshly ground pepper to taste
3/4 cup nutritional yeast
1/2 teaspoon Dijon mustard
1/2 teaspoon turmeric powder
1/2 teaspoon thyme and oregano or 1 tsp of Italian seasoning
Elbow pasta (I usually use a rice, kamut or spelt - 450 grams package)
Panko or whole wheat bread crumbs
Steps
Preheat oven to 375 F and line a baking sheet. Pierce squash with knife. Roast until soft (about :45 mins). Roast garlic bulb at the same time. (roast garlic is a lot sweeter than raw)
Soak cashews in purified water for at least 1hr then rinse.
Cook pasta according to package directions. (I like it firm to the bite)
Once the roasted squash is cooled, remove the skin and seeds.
Assemble all the cheese sauce ingredients in your blender. The soaked cashews help with the smooth texture of your sauce, as does using a highspeed blender such as a Vitamix.
Drain pasta. In a bowl mix noodles and cheese sauce together.
For individual servings, place them in small baking dishes and sprinkle with panko. You can also place the coated noodles in a large baking dish. Heat at 375F for 15 minutes with 5 minutes under the broiler to crisp up the top.
