Butternut Squash “Mac n Cheese”
You won’t believe that there is no cheese is this recipe! Deliciously creamy, nutty and tasty. Try this vegan mac n cheese recipe featuring the ever so sweet butternut squash. Mix in your favorite hearty green veggie to pack in some extra nutrients. Kale, spinach, broccoli and peas all work well in this dish!
Preheat the oven to 425°F and line a large baking sheet with parchment paper.
Peel the squash before slicing in half lengthwise. Remove the seeds (set aside and roast them later for a crunchy snack) and cut squash halves into smaller, more manageable slices before cubing. One 1 1/2 pound butternut squash will yield approximately 4 cups of 1/2-inch cubed squash.
Spread the 1’’ cubes of butternut squash on baking sheet, drizzle with olive oil and toss with salt and pepper. Roast for about 35 minutes, uncovered, until a fork or knife easily slides through the squash. Set aside 1 cup for cheese sauce.
While the squash is roasting, cook the pasta according to the package directions. Drain.
Add the cheese sauce ingredients to a blender (1 cup of roasted butternut squash, butter, almond milk, arrowroot, nutritional yeast, garlic and onion powder, lemon juice, salt, and pepper). Blend on high until smooth.
Add the cooked and drained pasta back into the pot and stir in all of the cheese sauce, remaining roasted squash and fresh kale. Add more salt and pepper to taste (and more lemon juice if you want a bit more brightness).