Butternut Squash Mac & Cheese (V, GF)
Another savory, comfort food coming your way! The creamiest, more savory, and high protein plant based mac & cheese that will fulfill every comfort food craving.
You definitely want to create the sauce in bulk so that you can use it over and over again. I even used this for my 6 month old son’s baby food and it was a huge hit!
Ingredients:
1 box lentil pasta
1 tbsp butter
2 tbsp grape seed oil
3 cups water
1/2 butternut squash
1 cup nut milk
1/2 can pumpkin puree
*optional 2 tbsp nutritional yeast
*optional 2 garlic cloves
pinch sea salt
Black pepper
Directions:
Roast butternut squash with a little balck pepper by cutting squash in two halves and placing face up on baking sheet on parchment paper with grape seed oil and a little sea salt and black pepper. Roast @ 400 for 25-30 min.
Boil water. Add pasta and let simmer for about 10 min. Drain and rinse. Place back into pan and add butter and stir until melted.
Cut up squash into cubes and place in blender or food processor with garlic, nut milk, yeast and pumpkin. Blend until smooth.
Pour over pasta, mix and enjoy!
