![]() ![]() *To save time, feel free to use pre-chopped butternut squash found in the produce section of the grocery store. *Although the peel of butternut squash is edible, peel it! The end result will be much creamier without the peel. Roasted salted cashews will be too strong. They blend up super creamy and have a mild sweet flavor that complements the other flavors of the butternut squash mac and cheese. Again, you may need to add a bit more liquid, however, to loosen it up as it will thicken as it sits. It also freezes beautifully and can be thawed/reheated without losing any of the creamy texture. It will keep in the fridge in an air-tight container for 4 to 5 days. The sauce by itself is great for prepping ahead. You can also freeze the mac and cheese, but please note that the noodles will likely be a tad soft when thawing/reheating. ![]() You will need to add a bit more liquid – plain, unsweetened almond or oat milk works well – when reheating. The sauce mixed with the noodles will keep in the fridge for several days. Stir the sauce into the cooked noodles and serve! Storage/Freezing Drain (6).Īdd the veggies and cashews to a blender along with the remaining ingredients (7). Peel the squash with a vegetable peeler or a sharp knife and chop it into cubes and slice the onion thinly (3).Īdd the squash and onions along with the raw cashews to a pot and cover with water by about 1 to 2 inches (4).Ĭook the squash/onion/cashew mixture until the squash is tender. To prep the butternut squash, first slice it in half lengthwise (1) and scoop out the seeds (2). Before draining, be sure to save 1 cup of the pasta cooking liquid to add to the sauce! How to make the recipeĬook the noodles according to package directions. Optional add-ins ~ For an extra “cheesy” flavor, try adding 2 tablespoons of nutritional yeast or 1 tablespoon of mellow white miso. Again, if you don’t have it, you can leave it out. You won’t taste it in the final dish, but it gives a little extra something to the background flavors. I was always taught to add a pinch of nutmeg to creamy “white” sauces. If you don’t have it, you can leave it out. Turmeric adds extra oomph to the bright golden color. Smoked paprika lends a great subtle smokiness that is great paired with “cheesy” dishes. Spices ~ Mustard provides a sharp, tangy kick that balances the the other flavors and helps to create a “cheesy” taste.Ī clove of fresh garlic can be used instead of the garlic powder. Love butternut squash? You’ll love my vegan butternut squash risotto!Ĭashews ~ Raw cashews blend up silky smooth and help to give this dish its thick creamy texture.įor a nut free version, try using white beans, like cannellini or Great Northern, in place of the cashews. Pumpkin or sweet potato can be used instead though both will give slight flavor variations to the final dish. ![]() It costs more to buy the pre-chopped kind, but it can save you time for sure. I buy a whole one and prep it myself, but most grocery stores now sell pre-chopped butternut squash in the produce section and you can often find it frozen as well. It blends up super creamy when paired with the other ingredients. It’s nutty and earthy with a slight sweetness. Our favorite is by far the Tinkyada noodles! They stay al dente, they don’t clump up, my kids can’t tell the difference between these and regular pasta, and its made from just organic brown rice and water! Try it!īutternut Squash ~ This healthy veggie gives us the classic golden color of mac and cheese. *Pro tip: After learning of our daughters gluten sensitivity, we have tried nearly every kind of gluten free noodle out there. Use gluten free noodles, if you need/want. Small shells, penne, and rotini are our other faves for this dish. Noodles ~ Elbow noodles are classic for mac and cheese, but this sauce will work with any of your favorite noodle shapes. 7 Butternut Squash Mac and Cheese Ingredients you need Ingredient notes and substitutions ![]()
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