Creamy Butternut Squash Mac and Cheese
Ingredients
- 3 cups roasted cubed butternut squash, divided
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 1/2 tsp turmeric powder
- 1 tsp curry powder
- 1/2 cup raw cashews, soaked overnight
- Pinch of salt and cracked pepper
- 1 heaping tsp Dijon mustard
- 2 tbsp nutritional yeast
- 1 cup cashew milk
- 1-1 1/2 cups pasta water
- 1 bag farfalle noodles
- 10 sage leaves
Preparation
In a large pot of salted boiling water, cook the farfalle noodles according to package instructions. Reserve 1-1 1/2 cups of pasta water before draining. Set aside.
In a large skillet, sauté the diced yellow onion and minced garlic over medium heat until softened and fragrant.
Add half of the roasted butternut squash cubes to the skillet and sprinkle with turmeric and curry powder. Cook for a few minutes to combine the flavors.
In a blender, combine the remaining roasted butternut squash cubes, soaked cashews, salt, cracked pepper, Dijon mustard, nutritional yeast, and cashew milk. Blend until smooth and creamy.
Pour the creamy butternut squash mixture into the skillet with the sautéed vegetables. Stir well to combine and heat through.
Add the reserved pasta water, a little at a time, until you reach your desired sauce consistency.
Add the cooked farfalle noodles to the skillet and toss to coat them with the creamy sauce.
In a separate pan, heat a small amount of oil over medium heat and fry the sage leaves until crispy. Remove and set aside.
Serve the creamy butternut squash mac and cheese in bowls, topped with crispy sage leaves and additional cracked pepper if desired.