Butternut Squash Mac ‘n Cheeze
- Number of Servings: 4
Ingredients
Directions
1 fresh butternut squash* (peeled and chopped) OR 1 cup canned butternut squash OR canned pumpkinExtra virgin olive oil, S & P1 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 taste2 tsp Dijon mustard1/4-3/4 tsp garlic powder1/2 tsp onion powder1/2-1 tbsp fresh lemon juice1/2-1 tsp kosher salt (to taste) & ground black pepper, to taste4 servings brown rice macaroni (8oz or half a 16oz package) makes 3 1/4 cup cookedMix-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 EVOO, S & P. 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.
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!"
Serving Size: 4 1.5Cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user WOAHLOTTAINFO.
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.
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!"
Serving Size: 4 1.5Cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user WOAHLOTTAINFO.
Nutritional Info Amount Per Serving
- Calories: 288.9
- Total Fat: 8.4 g
- Cholesterol: 0.0 mg
- Sodium: 290.7 mg
- Total Carbs: 50.4 g
- Dietary Fiber: 2.0 g
- Protein: 4.5 g
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