Crowd-Pleasing Vegan Butternut Squash Mac 'n Cheeze
- Number of Servings: 4
Ingredients
Half a package of macaroni (We like brown rice so our gluten-intolerant friends can enjoy it too.)
Add the Earth Balance over medium heat and melt, add remaining ingredients and whisk on medium-low heat until the sauce is smooth and thick. Meanwhile, cook your pasta according to directions. Once cooked, mix the sauce and pasta together thoroughly.
*To prepare the butternut squash: whack it in half, scoop out the seeds, drizzle with olive oil, and roast in a tinfoil lined casserole dish at 425F for approximately 35-40 minutes, until soft. When it’s cooled, peel the skin off and puree in a food processor or blender. You can also just use one cup canned butternut squash, but the flavor won’t be as rich.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user WOAHLOTTAINFO.
1/2 fresh butternut squash, roasted and pureed*2 tablespoon Earth Balance (or other non-dairy butter)3/4 cup unsweetened almond milk8 tablespoon nutritional yeast1/2 teaspoon garlic powderJuice from 1/2 lemon1 teaspoon salt, or to taste1 teaspoon thyme1/2 teaspoon sage1/8 teaspoon nutmeg
Half a package of macaroni (We like brown rice so our gluten-intolerant friends can enjoy it too.)
Add the Earth Balance over medium heat and melt, add remaining ingredients and whisk on medium-low heat until the sauce is smooth and thick. Meanwhile, cook your pasta according to directions. Once cooked, mix the sauce and pasta together thoroughly.
*To prepare the butternut squash: whack it in half, scoop out the seeds, drizzle with olive oil, and roast in a tinfoil lined casserole dish at 425F for approximately 35-40 minutes, until soft. When it’s cooled, peel the skin off and puree in a food processor or blender. You can also just use one cup canned butternut squash, but the flavor won’t be as rich.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user WOAHLOTTAINFO.
Nutritional Info Amount Per Serving
- Calories: 185.2
- Total Fat: 10.9 g
- Cholesterol: 0.0 mg
- Sodium: 123.7 mg
- Total Carbs: 19.1 g
- Dietary Fiber: 6.4 g
- Protein: 8.7 g
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