Butternut Squash Mac and Cheese
Ingredients
- 1 lb elbow pasta (gluten-free, if needed)
- 4 cups cubed butternut squash
- 1 yellow onion, roughly chopped
- 1 tbsp olive oil
- sea salt, to taste
- black pepper, to taste
- 3 cloves garlic, coarsely chopped
- 1/2 cup cashews
- 1/2 cup nutritional yeast
- 2 tbsp arrowroot powder
- 1 tsp dried thyme
- 1/4 tsp smoked paprika
- 3 tbsp lemon juice
- 2 cups unsweetened almond milk
- 2 cups baby spinach
- 1/3 cup breadcrumbs (gluten-free, if needed)
- 4-5 sage leaves (optional)
Preparation
Cook the elbow pasta according to package instructions
Preheat oven to 400F/200C.
Add butternut squash, onion, olive oil, sea salt and black pepper to a baking dish and roast for 30-35 minutes until tender and slightly browned.
Remove butternut squash from the oven and blend with garlic, cashews, nutritional yeast, arrowroot powder, thyme, smoked paprika, sea salt, lemon juice and unsweetened almond milk until very smooth.
Turn the oven to broil or grill on high heat.
Pour the liquid into a large pot and whisk for 3-5 minutes until the mixture thickens and starts to boil. Taste and adjust seasoning.
Add the cooked pasta and spinach and stir until combined.
Remove from heat and pour into a baking dish. Top with breadcrumbs and sage leaves if using.
Broil or grill for 8-12 minutes until crispy and browned on top.
Let cool for 5 minutes before serving.