Butternut Squash Mac and “Cheese”
Butternut squash is the base for this dreamy plant-based "cheese" sauce. Adding greens makes this comfort classic a nutritional powerhouse! Watch the video and follow along in your kitchen!
8 oz macaroni noodles or preferred pasta shape (whole wheat pasta or chickpea pasta recommended)
2 tbsp olive oil, divided
small onion, chopped
3 cloves garlic, minced
15 oz canned butternut squash puree
1 tsp salt
1/4 tsp black pepper
1/4 cup + 1 tbsp nutritional yeast, divided
1/2 tsp smoked paprika
1/2 cup vegetable broth, plus more
1 tsp lemon juice or apple cider vinegar
1 head of broccoli, chopped
1/2 cup panko bread crumbs (use gluten free bread or rice crumbs if gluten free)
- Preheat oven to 350 degrees F and grab a 9 x 9-inch baking dish.
- Cook pasta according to package instructions. In the meantime, heat olive oil in a large saucepan over medium heat. Once hot, add onion and sauté until soft and translucent, about 8 minutes. Add garlic and cook for another minute. Once the garlic is fragrant add the butternut squash puree. Sprinkle with salt, pepper, 1/4 cup nutritional yeast, and paprika. Cook for 5 minutes. After 5 minutes, add butternut squash mixture to a blender. Add vegetable broth and lemon juice to the blender and blend until smooth and creamy.
- Return butternut squash sauce to your pan. Toss pasta and broccoli in butternut squash sauce until evenly coated. Transfer to large baking dish. In a small bowl combine bread crumbs, 1 tbsp olive oil, 1 tbsp nutritional yeast and a sprinkle each of salt and pepper. Sprinkle evenly over dish.
- Bake uncovered for 25 minutes or until “cheese” is bubbly and the top is evenly browned. Now eat some healthy mac and cheese!
Yield: 4 servings