Butternut Squash Mac and Cheese
Prep Time – 15 minutes (plus 1-2 hours for cashews to soak)
Cook Time – 35 minutes
Servings – About 6
Ingredients
· 1/2 cup raw cashews soaked in hot water for at least 1 hour
· 3/4 cup roasted butternut squash
· 2 tbsp nutritional yeast
· 1/2 cup bone broth or vegetable broth
· 1/2 cup unsweetened nut milk
· 1/2 tsp garlic powder
· 1/4 tsp paprika
· 1/4 tsp cayenne (optional)
· Salt and pepper to taste
· 1-2 tbsp avocado oil
· 1 16oz package GF pasta of choice
DIRECTIONS
Place cashews in a glass bowl or measuring cup. Bring several cups of water to a boil in a small pot or tea kettle and pour over cashews. Allow to soak for at least 1 hour.
Meanwhile, preheat oven to 400 degrees F.
Peel and chop butternut squash into bite size pieces. Place on a parchment lined baking sheet, toss with avocado oil, salt and pepper and roast for 20-25 minutes or until tender.
After cashews are done soaking, drain and rinse them and add to a blender with 1 cup of the roasted butternut squash, veggie broth, cashew milk, nutritional yeast and spices. Blend until smooth and creamy. If mixture is too thick add more milk. If it’s too thin, add more squash. Taste and adjust seasonings as needed.
Prepare pasta according to instructions on package.
Mix sauce with cooked pasta. Optional – mix in ½ cup roasted butternut squash.
Top pasta with vegan parmesan. Enjoy!