Butternut Squash Mac ‘n Cheeze: Two Ways

Butternut Squash Mac ‘n Cheeze: Two Ways

I have been dying to add butternut squash into my Mac ‘n Cheeze recipe ever since I featured Lou’s Macaroni Un-Cheese recipe in my Recipe Link Love last week. Butternut squash pureed into macaroni and cheese just sounds like a match made in heaven, doesn’t it? It is also a fun way to sneak in another veggie.

I also happen to love Butternut Squash, but I always forget to buy it at the grocery store, so this was a great reminder to buy one.

I ended up playing around with my original cheese sauce recipe and I made two versions, the second one I will be sharing with you today.

Ingredients

  • 1/2 butternut squash, peeled and chopped (yields: 3.5 cups raw)
  • 3/4 cup raw cashews
  • 1 cup non-dairy milk (I used unsweetened + unflavoured soy milk), or more to thin out
  • 3 garlic cloves
  • 1 tbsp fresh lemon juice
  • 2 tsp kosher salt, or to taste
  • 6-7 tbsp Nutritional yeast (provides the cheesy consistency)
  • 1/2 tsp dijon mustard
  • 1/2 tsp or a bit more of dried Italian seasoning
  • 1/4-1/2 tsp Tumeric powder, optional (gives the orangey colour)
  • Freshly ground black pepper, to taste
  • 1/4-1/2 tsp Paprika + more to season
  • Your pasta of choice (I used ~450 grams/4.5 cups dry penne for the casserole) + mix-ins
Read the whole recipe on Oh She Glows