Macaroni Squash

Nutritional yeast?! Doesn’t sound very appetizing but trust me it makes the recipe just that much more yummy. Nutritional yeast has a cheesy, nutty flavour. It also has vitamin B12. It is not the kind of yeast you use to make bread so don’t panic. It’s a light flaky product that some people even sprinkle on popcorn. You can find it at a bulk food store or a health food store. A little goes a long way. My family suggests adding more onions for a bit more of a flavour pop. Ketchup or sriracha can be added to finish it off (and maybe make it more appealing to the kids). This is a yummy fall comfort food.

With thanks to The China Study Cookbook, Leanne Campbell

Makes 4 servings     Prep time: 20 minutes     Cooking time: 20 minutes

1-16oz box cooked whole wheat macaroni
1 medium onion, diced (my family says to use more)
1 clove garlic, minced
2 Tbsp vegetable broth (this is used as a substitute for oil when sautéing the onion and garlic)
2 cups cooked butternut squash, mashed (I diced and steamed a butternut squash- this will add to your prep time, or you can buy frozen butternut squash)
1/2 cup raw cashews (I recommend soaking them- cover the cashews with boiling water and soak for at least half an hour. Softening them will make the texture much smoother)
1/2 cup soy milk (I used almond, which is a bit sweeter)
1/2 cup water
2 Tbsp nutritional yeast
2 Tbsp white miso (you can find this at the grocery store in the health food fridge or an Asian grocery)
Sea salt to taste
  1. Preheat oven to 350 degrees.
  2. Place cooked macaroni in a large baking dish and set aside.
  3. Sauté onion and garlic with 2Tbsp vegetable broth in a large skillet over medium-high heat. Add squash and cook until just heated through. Add to macaroni and mix well.
  4. Process cashews, milk, water, nutritional yeast, and miso in a food processor (or a blender) until smooth.
  5. Pour over macaroni mixture and mix well. Season with salt. Then cover with foil, and bake for 15 minutes.


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