butternut squash mac and cheese {v+gf}

This butternut squash mac and cheese recipe is cozy, comforting, rich, “cheesy” and healthy-ish?? Well, it is filled with tons of disguised veggies blended together into deliciousness. The breaded top adds a nice crunchy texture that is oh-so-yummy when combined with the creaminess of the mac n' cheese. I have been waiting for fall just so I could share this recipe with you, and am so excited for you to try it!

You can use gluten-free bread crumbs for the topping or a mix of 1/3 cup salted sunflower seeds and a tablespoon nutritional yeast pulsed together in the food processor until crumbly. The pasta water included in the sauce adds starchiness that helps thicken it up in lieu of the traditional flour.

I like to go all out comfort food and serve this mac n’ cheese with roasted broccoli with a squeeze of lemon and some red pepper flakes. Maybe add some mashed ‘taters to go all out Boston Market circa 1992. Served alone or accompanied by a side dish of your choice, you can’t go wrong!

Bon Appetit!

Butternut Squash Mac and Cheese

Vegan, gluten-free, soy-free

Serves 4

Prep time: 20 minutes

Cook time: 20-25 minutes

Ingredients:

• 12 oz. gluten-free elbows or shells (I prefer the Jovial brand)
• 1 small butternut squash peeled and cut into 1-inch cubes
• 2-3 tablespoons avocado or neutral cooking oil
• 1/2 white onion, diced
• 1/2 cup Myokos butter or butter of choice, plus more for sauteing
• 1/4 cup cashews soaked in boiling hot water for up to 30 minutes
• 1/4 teaspoon dijon mustard
• 1/8 teaspoon turmeric
• 3 tablespoons nutritonal yeast
• 1 cup reserved pasta water for sauce
• sea salt and fresh ground pepper to taste
• 1/2 cup gluten-free bread crumbs or a mixture of 1/3 cup salted sunflower seeds and 2 tablespoons nutritional yeast, processed until crumbly
• Fresh chopped parsley for garnish

Instructions:

1. Preheat the oven to 400 F. Pour boiling water over the cashews and let soak for up to 30 minutes. Toss the peeled and cubed butternut squash with oil and salt and pepper to taste; cook for 15-20 minutes or until tender and golden.
2. Bring a large pot of salted water to a boil. Cook the noodles according to the instructions, reserving a generous cup of the pasta water. Meanwhile saute the onion on medium heat with a tablespoon or two of “butter” until translucent and soft; about 5-7 minutes.
3. Rinse and drain the soaked cashews. In a high speed blender, combine the butternut squash, onions, cashews, dijon mustard, 1/2 cup Myokos butter, turmeric, nutritional yeast, pepper to taste and 1 cup of the pasta water; blend until the sauce is smooth and creamy. Taste and adjust seasonings to your liking.
4. Pour the sauce into the pot and stir in the noodles. Transfer everything to a baking dish or cast iron skillet. Top with bread crumbs of choice and broil for a few minutes until the top is lightly browed and crispy. Serve with red pepper flakes and perhaps some roasted broccoli with a squeeze of lemon.

Notes

*I prefer the Jovial gluten-free pasta

*Be careful of adding too much additional salt as the pasta water adds quite a bit of salt when mixed with the sauce.

*I like using Miyoko’s butter but any butter will do