Butternut Squash Mac and Cheese with Spiced Chickpeas
Ingredients
- 1 cup raw cashews
- 1 butternut squash or 1 bag frozen butternut squash cubes
- olive oil
- salt
- black pepper
- 1 yellow onion
- 2 garlic cloves
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1.5 teaspoons smoked paprika
- 1/4 cup unsweetened soy or almond milk
- 3/4 cup water
- 1/2 tablespoon tamari or soy sauce
- 2 teaspoons yellow miso
- 1 tablespoon water
- desired amount of cooked pasta
Roasted chickpeas
- 1-15oz can chickpeas
- optional olive oil
- generous amount of seasoning (paprika, smoked paprika, ancho chili, chipotle, cayenne, garlic powder, onion powder, chili powder)
- salt to taste
Preparation
Soak 1 cup raw cashews in hot water for 15 minutes.
Peel and cut 1 butternut squash into about 1-inch cubes or use 1 bag frozen and defrost.
Toss cubes with olive oil, salt, and black pepper.
Bake at 400F on a lined sheet until soft, about 30 minutes.
Meanwhile, saute 1 chopped yellow onion until translucent, about 5-7 minutes.
Add 2 large sliced garlic cloves and cook another minute.
Transfer to blender with approximately 1-1/2 cups of the cooked butternut squash, 1 cup soaked cashews, 2 tbsp nutritional yeast, 1 tsp garlic powder, 1-1/2 tsp smoked paprika, 1/4 cup unsweetened soy or almond milk, 3/4 cup water, 1/2 tbsp tamari or soy sauce.
Mix 2 tsp yellow miso in 1 tbsp water until nearly dissolved and add to blender.
Blend all ingredients on high until smooth.
Return to saucepan and add desired amount of cooked pasta.
Heat on low while mixing and add a little water until desired consistency.
Mix in roasted chickpeas.
Chickpea roasting
Drain and rinse 1-15oz can chickpeas.
Rub between paper towels to dry.
Optional: Toss chickpeas in a little olive oil before adding spices.
Rub chickpeas with generous amount of seasoning (options include paprika, smoked paprika, ancho chili, chipotle, cayenne, garlic powder, onion powder, and/or chili powder).
Add salt to taste.
Roast at 400F until crispy, about 20 minutes.
