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bowl of butternut squash mac and cheese with paprika and cashews

Butternut Squash Mac and Cheese

Servings 6

Ingredients

  • 32 oz pasta I used shells, but you can use any pasta of your choice
  • 3 cups fresh, cubed butternut squash
  • 1 tbsp olive oil OR 2 tbsp of vegetable broth if oil-free
  • 2 tsp salt
  • 1 tsp garlic powder
  • 1/2 cup cashew milk I used Silk Cashew/Almond Protein milk
  • 1/2 cup cashews soaked
  • 1/4 cup nutritional yeast heaping
  • 2 tbsp lemon juice
  • 2 tsp dijon mustard
  • 1 tbsp onion powder heaping
  • 1 tsp grounded black pepper
  • 1/2 tsp paprika
  • 1/4 tsp nutmeg

Instructions

  1. Preheat oven to 425 degrees.

  2. Soak cashews in hot water for at least 30 minutes to an hour if you don't have a high-speed blender.

  3. Place butternut squash cubes in a baking dish with salt, garlic powder, and either vegetable broth OR olive oil. This is easily made oil-free.

  4. Roast butternut squash in the oven for 30-40 minutes while stirring occasionally until tender and soft. I like to cook mine until a few pieces are almost caramelized.

  5. Once butternut squash is ready, boil pasta according to package instructions.

  6. In the meantime, add all remaining ingredients including butternut squash and cashews into a high-speed blender until COMPLETELY smooth. You might have to blend it a couple of times to ensure it is a creamy texture.

  7. Once pasta is done cooking, drain. Add pasta back to pot on NO heat.

  8. Add sauce onto the pasta, stir and enjoy!