BUTTERNUT SQUASH MAC AND CHEESE
Prep Time: 10 min
Cook Time: 20 min
Butternut squash mac and cheese isn’t just a recipe for sneaking more vegetables into your diet. Adding butternut squash to your mac and cheese also gives it a gorgeous golden hue, makes for an extra-silky sauce, and adds a sweeter, earthier taste to the classic.
I think butternut squash mac and cheese should be your go-to seasonal comfort food! Here is the easiest way to get from cubed squash to deluxe mac and cheese at home.
INGREDIENTS
1 pound diced butternut squash (about 4 cups chopped)*
1/2 cup raw cashews
2 cups water
2 tablespoons cornstarch
1/2 cup nutritional yeast
1 tbsp dijon mustard
1/2 tsp garlic powder
1 tsp onion powder
2 tbsp lemon juice
1 1/2 tsp salt, or to taste
16 ounces pasta of choice, I used little shells You could also use zoodles for a lower carb option
DIRECTIONS
Cook the Butternut Squash
If using a fresh whole squash, peel and cut the squash into cubes. Measure about 4 cups (1 pound).
To cook in an Instant Pot: Add the squash and 2-3 cups of water, to cover, to your Instant Pot and cook on high pressure for 8 minutes. Carefully release the pressure and drain the squash.
To cook on the stovetop: Bring a large pot of water to a boil, then add the butternut squash cubes. Simmer for about 10-12 minutes, until the squash is fork tender. Drain.
Make the pasta
Cook the pasta according to package instructions, being careful not to overcook. Drain and add the noodles back to the pot.
Make the butternut squash cheese
In a high powered blender, add the cooked butternut squash along with the cashews, 2 cups of water, cornstarch, nutritional yeast, dijon, garlic powder, onion powder, lemon juice and salt. Blend until very smooth.
Add the cheese sauce to the pot with the cooked noodles. Stir constantly over low-medium heat for a minute or two until the sauce thickens a bit. Serve immediately.
MACROS
Serving size: 1.5 cups
Calories 390cal
Carbohydrates 70g
Protein 14g
Fat: 6g
Sodium: 622mg
Fiber: 5g
Sugar: 3g