This is one of my absolute favorite ways to enjoy the creamy texture of butternut squash! You can also substitute a bunch of carrots in place of the squash or even sweet potatoes and you can shorten the cooking time by boiling instead of roasting the veggies
Ingredients
- 1 butternut squash
- 2 TBS Olive oil
- Salt & Pepper
- 1 tbsp Earth Balance (or butter)
- 3/4 cup unsweetened & unflavored almond milk
- 1 tbsp cornstarch or flour
- 6 tbsp nutritional yeast, or more to taste
- 2 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1 tbsp fresh lemon juice
- 4 servings macaroni
Instructions
- Preheat oven to 425F. Cut the squash in half and scoop out seeds. You can either roast it in halves or in cubes (which will be faster but more cutting). In a casserole dish cover squash with olive oil, salt and pepper Roast for about 40 minutes (chopped) or 60 minutes(halved), uncovered, or until tender
- To prepare the cheeze sauce use a blender or food processor and add Earth balance, nutritional yeast, Dijon, garlic, lemon, S & P. Then in a bowl, whisk together milk and cornstarch or flour until clumps are gone. Add into blender along with 1-2 cups of roasted squash (cooked carrots work too!)
- Cook your pasta according to package directions.
- Add cooked, drained, and rinsed macaroni & leaves into pot, along with cheeze sauce & mix-ins. Heat and serve. Recipe adapted from http://ohsheglows.com/2011/10/03/butternut-squash-mac-n-cheeze