Butternut Squash Mac n’ Cheeze

This one is a big bowl of comfort food. Picture this: Friday night, nobody really feels like a big fussy meal, and everyone is getting hungry. Poor planning? Indeed. A little bit of forethought would have helped. Solution? This quick and easy recipe by Angela Liddon of Oh She Glows. A quick trip to the grocery store for a can of pumpkin purée, 15 minutes in the kitchen and voila! butternut squash mac n’ cheeze (except I used pumpkin). Another yummy meal and another meal that makes the family happy.

With thanks to Angela Liddon at Oh She Glows

vegan with gluten-free and nut-free options

serves 4

Ingredients:
1 fresh butternut squash* (peeled and chopped) OR 1 cup canned butternut squash OR canned pumpkin
Extra virgin olive oil, S & P
1 tbsp Earth Balance (or other non-dairy butter replacer)
3/4 cup unsweetened & unflavoured almond milk (revised from 1 cup)
1 tbsp arrowroot powder (or cornstarch)
6 tbsp nutritional yeast, or more to taste
2 tsp Dijon mustard
1/4-3/4 tsp garlic powder
1/2 tsp onion powder
1/2-1 tbsp fresh lemon juice
1/2-1 tsp kosher salt (to taste) & ground black pepper, to taste
4 servings brown rice macaroni (8oz or half a 16oz package) makes 3 1/4 cup cooked
Mix-ins of choice (e.g., kale, spinach, broccoli, peas, pumpkin seeds, etc)

1. Preheat oven to 425F. Line a casserole dish with tin foil. Mix chopped squash with Extra Virgin Olive Oil, Salt & Pepper. Roast for about 40 minutes, uncovered, or until tender.

2. Meanwhile, prepare the cheeze sauce in a pot on the stove top. Add Earth balance over low-medium heat. In a bowl, whisk together milk and arrowroot powder (or cornstarch or flour) until clumps are gone. Add into pot and whisk. Stir in remaining ingredients (nutritional yeast, Dijon, garlic, lemon, S & P) and whisk over low heat until thickened (about 5-7 minutes or so).

3. Cook your pasta according to package directions. The sauce makes enough to cover 4 servings of pasta.

4. In a blender, blend the sauce with 1 cup of roasted squash (or if using canned, simply stir 1 cup into the pot).

5. Add cooked, drained, and rinsed macaroni into pot, along with cheeze sauce & mix-ins. Heat and serve.

Angela’s Notes:

1) My 3.5 pound squash made 5 cups cooked squash, so I had about 4 cups leftover.

2) The sauce does not cut in half well (the blender has a hard time blending it up)

3) I tried this recipe with canned pumpkin and it was awesome!

Kathryn’s Notes:

I also tried the pumpkin version. It was really good.

 

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