When fall comes I always find myself buying a butternut squash, then scrambling to find something to make with it before it goes bad. Why not sneak it into some mac and cheese? I made it for my son and his friend and they gobbled it up. Didn’t even phase them! This would make a great thanskgiving side dish too if you are looking for one.
I found the recipe here. My modification is below.
- 1/2 butternut squash, peeled and chopped (yields: 3.5 cups raw)
- 1/2 cup raw cashews
- 1 cup unsweetened non-dairy milk
- 3-4 garlic cloves
- 2 tsp kosher salt, or to taste
- 6-7 tbsp Nutritional yeast
- 2 T Miso Paste
- 1 tspn onion powder
- Freshly ground black pepper, to taste
- 1/4-1/2 tsp Paprika + more to season
- Your pasta of choice
1. Preheat oven to 350F and line a baking sheet. In a bowl, season chopped squash with some oil (~1 tsp) and kosher salt (couple pinches) and stir. Add to baking sheet and roast in oven for 40 minutes, flipping once half way through baking.
2. Add roasted squash, cashews, non-dairy milk, garlic, , salt, nutritional yeast, pepper, miso, seasonings) to vitamix type of blender and process until smooth
4. Cook your pasta according to package directions. When squash is finished roasting, add it to the food processor and blend it with the cheese sauce until smooth. Adjust to taste. The sauce will thicken up with time. If at any point the sauce becomes too thick, you can add a bit of milk to thin it out.
5. Drain and rinse pasta with cold water. Now add the pasta back into the same pot and add your desired amount of cheese sauce on top. Stir well. Add in any desired mix-ins like peas or broccoli. You can either heat this up in the pot, or pour it into a casserole dish (I used a 4 cup dish), sprinkle on breadcrumbs + paprika, and bake it at 350 for about 20-25 minutes.