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Butternut squash mac and cheese
This vegan dish feels warm and cozy, making it perfect for a chilly fall day. It's packed with veggies but has the richness of a cheesy dish, making it a great way to get some extra nutrients into your toddler's diet.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6
Ingredients
- 3 C butternut squash peeled and diced in 1 inch pieces
- ½ C diced white onion
- 1 cup milk I used plain unsweetened almond milk
- 1 T olive oil
- 1 tsp garlic minced
- 4 T nutritional yeast
- Salt and black pepper to taste
- ¼ tsp Chili powder
- ¼ tsp Thyme
- 1 box Banza pasta noodles or whatever pasta you prefer
Instructions
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Spread squash onto a baking sheet and roast at 400 degrees for 30 minutes or until soft.
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While the squash is cooking, boil water and cook your noodles according to the package instructions.
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Sautee the minced garlic in a deep skillet on medium heat for 3-5 minutes, until lightly browned.
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When the squash is nice and soft, remove from oven and add to the food processor. Add in the milk, olive oil, nutritional yeast, salt, pepper, and thyme. Pulse until smooth. You may need to add more milk to achieve the desired texture.
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Add pureed squash mixture to your skillet with the garlic, turn the heat down low and let the mixture simmer for a few minutes. When the mixture is warmed, add it to your pasta noodles and enjoy.