This delicious and creamy Butternut Squash Mac and Cheese Bake is sure to become your new favorite way to enjoy this classic comfort food. This recipe comes to us from plant-based creative genius, Skylar Sokolowski of Enlightened Appetite. Not only is it vegan (and could easily be made gluten-free), but the sauce is also “package-free”, meaning that it can be created without the use of any processed/packaged foods. Instead, it’s made using ingredients that can be purchased in their whole, raw form, which in turn cuts back on plastic waste – and is better for your health. Win win! Let us know what you think in the comments below.
What You’ll Need
- 2 cups of cubed butternut squash
- 1 medium sized carrot diced
- 1 small red skin potato cubed
- 2 diced shallots
- 3 minced cloves of garlic
- 4 tbsp olive oil
- 1/4 cup nutritional yeast
- 1/2 cup raw cashews
- 1-2 tsp of Himalayan pink salt
- 1 cup of filtered water
- Chickpea bread crumbs or make your own
- 1 16oz package of pasta (cooked following package directions)
Preheat oven to 350.
Bring 4 cups of water to a boil. Add the potato, carrot, and butternut squash. Boil for about 10 mins or until soft.
Heat a saucepan to low-medium heat and add the oil, minced garlic, and diced shallot. Cook for about 5 minutes or until the shallot becomes clear.
Once the veggies are done boiling and drained, add them to a blender along with the cashews, fried shallot & garlic with oil, salt (to taste), water, and nutritional yeast. Blend until smooth. (Note: I started with 1/4 cup of water and worked my way up to 1)
Add the sauce and noodles to a large mixing bowl and combine. Pour into a glass baking dish. Top with breadcrumbs and some more nutritional yeast. Bake for 7 minutes or until the top is crispy.