I have been dying to add butternut squash into my Mac ‘n Cheeze recipe ever since I featured Lou’s Macaroni Un-Cheese recipe in my Recipe Link Love last week. Butternut squash pureed into macaroni and cheese just sounds like a match made in heaven, doesn’t it? It is also a fun way to sneak in another veggie.
I also happen to love Butternut Squash, but I always forget to buy it at the grocery store, so this was a great reminder to buy one.
Ingredients:
- 1/2 butternut squash, peeled and chopped (yields: 3.5 cups raw)
- 3/4 cup raw cashews
- 1 cup non-dairy milk (I used unsweetened + unflavoured soy milk), or more to thin out
- 3 garlic cloves
- 1 tbsp fresh lemon juice
- 2 tsp kosher salt, or to taste
- 6-7 tbsp Nutritional yeast (provides the cheesy consistency)
- 1/2 tsp dijon mustard
- 1/2 tsp or a bit more of dried Italian seasoning
- 1/4-1/2 tsp Tumeric powder, optional (gives the orangey colour)
- Freshly ground black pepper, to taste
- 1/4-1/2 tsp Paprika + more to seaso
- Your pasta of choice (I used ~450 grams/4.5 cups dry penne for the casserole) + mix-ins
Directions:
- 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.
- If making the baked casserole: Process 1 slice of bread + 1 tbsp Earth balance until crumbs form in a food processor. Set aside. If you plan on enjoying it straight from the pot you can skip this step
- Assemble your cheeze sauce ingredients (cashews, non-dairy milk, garlic, lemon, salt, nutritional yeast, pepper, mustard, seasonings) and add just the cashews to food processor. Process until a fine crumb forms similar to corn meal. Now add in the rest of the cheese sauce ingredients and process until smooth. Leave the sauce in the processor as you will be adding the squash.
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