Butternut Squash Mac ‘N Cheeze
- 1 fresh butternut squash (peeled and chopped) OR 1 cup canned butternut squash OR canned pumpkin – SEE NOTES
- Extra virgin olive oil, salt & pepper
- 1 tbsp butter or non-dairy butter replacer
- 3/4 cup unsweetened & unflavored almond milk
- 1 tbsp arrowroot powder
- 6 tbsp nutritional yeast, or more to taste
- 2 tsp Dijon mustard
- 1/4-3/4 tsp garlic powder
- 1/2 tsp onion powder
- 1/2-1 tbsp fresh lemon juice
- 1/2-1 tsp salt & ground black pepper, to taste
- 4 servings brown rice macaroni (8oz or half a 16oz package) makes 3 1/4 cup cooked
- Mix-ins of choice (e.g., kale, spinach, broccoli, peas, pumpkin seeds, etc)
- Preheat oven to 425F. Line a casserole dish with tin foil. Mix chopped squash with olive oil, salt and pepper. Roast for about 40 minutes, uncovered, or until tender.
- Meanwhile, prepare the cheeze sauce in a pot on the stove top. Add butter or butter replacer over low-medium heat. In a bowl, whisk together milk and arrowroot powder until clumps are gone. Add into pot and whisk. Stir in remaining ingredients (nutritional yeast, Dijon, garlic, lemon, salt and pepper) and whisk over low heat until thickened (about 5-7 minutes or so).
- Cook your pasta according to package directions. The sauce makes enough to cover 4 servings of pasta.
- In a blender, blend the sauce with 1 cup of roasted squash (or if using canned, simply stir 1 cup into the pot).
- Add cooked, drained, and rinsed macaroni into pot, along with cheeze sauce & mix-ins. Heat and serve.
1) A 3.5 pound squash makes 5 cups cooked squash, so you will have leftover cooked squash.
2) The sauce does not cut in half well (the blender has a hard time blending it up).
3) You can also try this recipe with canned pumpkin.