Butternut Squash Mac n’ Cheese
2013-11-16
- Yield : 5-6 cups
- Servings : 4-6
- Prep Time : 15m
- Cook Time : 35m
- Ready In : 50m
We all know Thanksgiving is fast approaching and it just wouldn’t be complete without some classic comfort food! Mac n’ cheese is a staple recipe for me and my family, so creating a totally vegan version was a challenge, but I’m happy to finally share the end result! Hope you enjoy this one<3
For more recipes from Margaret, check out The Plant Philosophy!
Ingredients
- 13.5 ounces Pasta (1 large box/bag)
- 2 cups Butternut Squash, peeled & roasted or peeled, diced & boiled (about 1/2 large butternut squash)
- 1 1/2 cup Nutritional Yeast (flakes or powder)
- 3/4 cup Non-dairy Milk
- 1/2 large White Onion (diced)
- 2 tbsp Veggie Broth
- 2 tbsp Non-dairy Butter (Earth Balance)
- 1 1/2 tbsp Flour
- 1 tbsp Mustard
- Pinches of salt, pepper, red pepper flakes and garlic (optional)
Method
Step 1
Bring a large pot of water to a boil and add butternut squash (for roasting, heat oven to 400 degrees and place squash face down on a cooking sheet for 30-45 minutes). Cook until squash is softened and drain. Place in your food processor with broth, nutritional yeast, onion, mustard and pulse until mixture is smooth. Set aside for now.
Step 2
Prepare pasta according to your box or bag (or however you normally do it!) Drain and set aside.
Step 3
In a medium pan, heat butter over medium-low heat until melted. Whisk in flour and let cook for 1-2 minutes. Whisk in non-dairy milk, butternut squash, and seasonings. Continue to whisk until the mixture begins to thicken (about 1-2 minutes) if it's too thick add in more non-dairy milk. Once thickened, remove from the burner. Fold into pasta and serve warm, enjoy!
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