I used to love mac and cheese, but haven’t had it since eating a gluten free and vegan diet. I have seen several recipes online that I have been meaning to try out for a while and I finally tried out this one last night. I followed the recipe exactly as directed except I doubled the recipe. Below are the directions to make a family serving of this delicious Butternut Squash Mac ‘n Cheeze which was adapted from Oh She Glows.
- 20 oz butternut squash (I bought a prepackaged, already cut butternut squash)
- 1/2 tbsp extra virgin olive oil
- 1 1/2 cup almond milk
- 2 tbsp arrowroot powder (or cornstarch)
- 2 tbsp Earth Balance (or other non-dairy butter)
- 3/4 cup nutritional yeast
- 4 tsp Dijon mustard
- 1/2 tsp garlic powder
- salt & ground black pepper, to taste
- 16 oz brown rice or corn macaroni
- Mix-ins of choice (e.g., kale, spinach, broccoli, peas, pumpkin seeds, etc)
- Preheat oven to 425F. Line a casserole dish with tin foil. Mix chopped squash with 1/2 tbsp olive oil, salt, and pepper. Roast for about 40 minutes, uncovered, or until tender.
- Once the butternut squash has cooked and is cooling, prepare the cheeze sauce. In a bowl, whisk together almond milk and arrowroot powder (or cornstarch) until clumps are gone. Set aside.
- In a small sauce pan, add Earth balance over low-medium heat. Add almond milk and arrowroot powder mixture to the pot and whisk.
- Stir in nutritional yeast, Dijon mustard, garlic, salt, and pepper and whisk over low heat until thickened, about 5-7 minutes.
- Begin to cook your pasta according to package directions.
- Once the squash is cool, add it into a blender with the cheeze sauce mixture. Blend until a smooth consistency. (You may need to do this in batches.)
- Once the pasta is cooked, drained, and rinsed, pour the macaroni into a large pot, along with cheeze sauce & mix-ins. (I used peas)
Here’s a picture of the prepackaged butternut squash I used: