Vegan Butternut Squash Mac and "Cheese"
Butternut squash and nutritional yeast combine to give this vegan mac and cheese its cheesy taste!
Makes 6 Servings
Cut the butternut squash into large pieces and remove the seeds. Steam the butternut squash until tender. You can also use an electric pressure cooker: Place on trivet and add 1 1/2 cups of water. Use the steaming setting for 10 minutes.
Once the butternut squash is cooked, scoop the flesh out of the skin with a spoon. Reserve 2 cups for the sauce. Set aside another cup of the squash and dice it.
To make the sauce, combine the 2 cups of just-cooked butternut squash, soy milk, corn starch, nutritional yeast, ground mustard, garlic powder, and smoked paprika in a blender. Process until smooth.
Bring a large pot of salted water to a boil and cook pasta according to directions on the package.
Pour the sauce into a large pot set to low-medium heat. Stir often. As soon as the sauce comes to a simmer, add the cooked pasta and 1 cup of diced butternut squash. Mix to combine.
Place the macaroni and "cheese" into a 9-by-13-inch baking dish and top with panko breadcrumbs. Place under the oven broiler set to low for 5 minutes to brown the top of the dish. Serve hot. Note: It may seem like there's a lot of sauce, but the pasta will absorb the sauce as it cools.
Fat: 6.6 g
Saturated Fat: 0.98 g
Calories from Fat: 11.4%
Cholesterol: 0 mg
Protein: 22.4 g
Carbohydrate: 93.9 g
Sugar: 6 g
Fiber: 16.8 g
Sodium: 126 mg
Calcium: 268 mg
Iron: 6 mg
Vitamin C: 25.5 mg
Beta-Carotene: 7,679 mcg
Vitamin E: 2.8 mg