Butternut Squash Mac and Cheese

Name: Butternut Squash Mac and Cheese
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 serving
Ingredients: 1 lb medium shell pasta; 3 cups butternut squash; 1 small yellow onion; 2 large garlic cloves; 1 ½ cup unsweetened almond milk; ¾ cup raw cashews; ¼ cup nutritional yeast; 1 Tablespoon lemon juice; 1 teaspoon Dijon mustard; 2 teaspoons sea salt; ¼ teaspoon black pepper; ½ teaspoon paprika

User Reviews

5.0

45 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
8
Calories
189 kcal
Course
Lunch
Cuisine
American

Butternut Squash Mac and Cheese

Odette Barnes

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This butternut squash mac and cheese comes together in just 30 minutes. It's so creamy and delicious, no one will ever guess it's packed with veggies!

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Ingredients

Servings

1 lb medium shell pasta uncooked
3 cups butternut squash peeled and chopped into 1-inch cubes
1 small yellow onion quartered
2 large garlic cloves roughly chopped
1 ½ cup unsweetened almond milk
¾ cup raw cashews soaked for 2-4 hours or overnight
¼ cup nutritional yeast
1 Tablespoon lemon juice
1 teaspoon Dijon mustard
2 teaspoons sea salt plus more to taste
¼ teaspoon black pepper plus more to taste
½ teaspoon paprika

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Instructions

If you haven’t already soak your cashews for 2-4 hours. If you have a high powered blender like a Vitamix you can get away with soaking for only 30 minutes-1 hour.
Fill a large pot with about 1 inch of water. Add butternut squash and onion to a steamer basket or metal colander and steam for about 15-20 minutes or until soft.
Meanwhile, cook the pasta according to package directions. Drain and transfer the pasta back to the pot.
Place cooked butternut squash and onion in a blender, along with garlic, almond milk, cashews, nutritional yeast, lemon juice, dijon mustard, salt, pepper and paprika and blend until smooth and creamy.
Pour the sauce over cooked pasta and stir to fully combine.
Season to taste and serve immediately.
Keep leftovers in an airtight container in the fridge for up to 5 days. To reheat it, add a little bit of milk or water to thin out the sauce. When reheating, stir often to avoid burning.

Nutrition Information

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Serving 1/8 recipe Calories 189kcal (9%) Carbohydrates 28g (9%) Protein 7g (14%) Fat 6g (9%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Sodium 648mg (27%) Potassium 301mg (9%) Fiber 2g (8%) Sugar 3g (6%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 189 kcal

% Daily Value*

Serving	1/8 recipe
Calories	189kcal	9%
Carbohydrates	28g	9%
Protein	7g	14%
Fat	6g	9%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	3g	15%
Sodium	648mg	27%
Potassium	301mg	6%
Fiber	2g	8%
Sugar	3g	6%