Creamy Butternut Squash Mac and Cheese
Turning butternut squash into a creamy and delicious mac and cheese. A cozy comfort food that is vegan, high-protein, and gluten-free.
- 2 cups butternut squash cubed
- 1/2-3/4 cup milk (unsweetened)
- 1/3 cup raw cashews (soaked)
- 3 tbsp nutritional yeast
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- pepper to taste
- 1 8 oz box of pasta (I use chickpea pasta for extra protein)
Preheat oven to 400 degrees
Peel and cube butternut squash
Spread butternut squash on a baking tray and roast for 25-30 minutes
While squash is roasting boil water to make pasta as directed on the box
When squash is done roasting add to a blender with milk, soaked cashews, nutritional yeast, and spices
Blend sauce until creamy
Drain pasta and add sauce, stir, and enjoy!
Did you make this recipe? Leave a review below and don’t forget to tag @lauralivewell
Keyword butternut squash, fall recipe, gluten-free, healthy side dish, high-protein, mac and cheese, vegan