I’ve made this one about 5 times. It’s made with 100% whole food ingredients – No soy. It blends up super creamy when paired with the other ingredients. If you happen to have some mac-and-cheese-loving kiddos in the house too, I am certain this recipe would also be a great way to sneak some extra squash … – Be sure to thoroughly blend the sauce (step before adding in the cheese). Notify me of followup comments via e-mail. This was delicious and easy to make! Try it! It’s nutty and earthy with a slight sweetness. Squash is such a great vegetable too, great recipe! I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier. (And also a great way to use up some leftover butternut squash, be it raw, canned, or roasted!) Even my 2 year old picky eater can’t get enough. Add the garlic and sauté for 1 minute, stirring occasionally. Lovely family meal, thank you for the recipe! Using all whole food plant based ingredients, there are plenty of nutrients packed into each creamy, “cheesy” bite! ★☆. I needed more liquid in the blender as it was too thick to mix. Quite a few people have mentioned using white beans in place of the cashews with great success. I searched high and low for a decent looking mac n cheese recipe that doesn’t call for nutritional yeast. You can also freeze the mac and cheese, but please note that the noodles will likely be a tad soft when thawing/reheating. Enjoy! Now at the start of 2020, I’m planning to up it to 2 meatless dinners each week. This will help the cheese to melt well. Soothing Mushroom Ramen Soup with Crispy Tofu, Strawberry Beet Smoothie (Dairy Free, Nut Free). It costs more to buy the pre-chopped kind, but it can save you time for sure. Could you use roasted but unsalted cashews for this recipe? Also I appreciate how optional (the sage) really means optional – not really necessary on a monday night, but adds something extra if you want to make it a little special sometime. Ratio of milk to squash favored milk way too much. But the first written recipe for enchiladas was in an 1831 cookbook called El Cocinero mexicano ().. I’ll probably do that next time and get a crispy crust on the top. But not in a bad way! Peel the squash with a vegetable peeler or a sharp knife and chop it into cubes and slice the onion thinly (3). This recipe is perfect!!! I think lots of different cheeses work in this dish. I would put 1 cup milk and maybe substitute vegan milk. Thank you for your feedback! It will keep in the fridge in an air-tight container for 4 to 5 days. – Taste is spot on. I’m so happy to hear that, Stephanie. Could I sub canned pumpkin instead of squash? This recipe came out just perfect. ★☆ Transfer the squash mixture to a blender. You will need to add a bit more liquid – plain, unsweetened almond or oat milk works well – when reheating. You can also watch me on YouTube show you how to make it!. I ended up with some leftover sauce, so I’m going to drizzle it on some steamed broccoli tomorrow for lunch. My fiancé also loved it and he doesn’t even like mac and cheese normally! Husband, family, friends, and neighbors…they all love it.! I left it in and added the milk and it became quite runny. Anything I should try differently to make it creamy and melted the way you have it? Yum! Wow!!! Use gluten free noodles, if you need/want. My thoughts: Using the cashew milk made it really creamy. Hi, Lily. If you have only one kitchen gadget, make it an immersion blender. However, this butternut squash mac and cheese will be much creamier if you get rid of it. Loved the addition of the squash – it adds just a hint of sweetness, but if you didn’t tell anyone there was squash in it, they probably wouldn’t know. Super yummy Some use store-bought vegan cheese, some use potatoes and carrots, some start with a roux, and of course, this version uses butternut squash. Drain (6). Thank you … *Pro tip: After learning of our daughters gluten sensitivity, we have tried nearly every kind of gluten free noodle out there. Try it here: Bacon Butternut Squash Cornbread Stuffing. I halved the recipe. I added cooked broccoli and mojo chicken to our bowls and then topped with the noodles and sauce. Hi! I followed the recipe exactly except for the sage leaves and it was really just kind of bland. Just add it to your recipe frozen? I’m so glad it worked out, Ali, and that you both loved it! Related Recipe: Gordon Ramsay’s Mille Feuille Recipe (Vegan) I’ve created easy-to-follow instructions below! *For an extra “cheesy” flavor, try adding 1 tablespoon of mellow white miso (note: contains soy) or 2 tablespoons of nutritional yeast. ★☆ more about me ». Thanks for the great recipe. I added some American cheese to amp up the cheesy flavor and then topped with crumbled bacon. No soy, fake cheese or nutritional yeast. Typically, enchiladas are made with meat, seafood, beans, cheese, potatoes, or vegetables stuffed in corn tortillas and topped with … *To make this nut free, use white beans (cannelllini or Great Northern) instead of cashews. The sage was a nice touch. Let me know how it turns out! Can’t wait to try this! What is vegan mac and cheese made of? The sauce by itself is great for prepping ahead. cooked according to package directions (use gluten free noodles, if desired), or from the squash/onion…either one will work). I didn’t use the sage leaves, but added a little sage powder to it. I have even been known to sneak butternut squash into my Thanksgiving stuffing from time to time. My husband loves Mac n cheese so I made your recipe for Super Bowl . Watch me talk about the recipe with Dr. Travis and see the results of a LIVE kids taste test here!**. I would just recommend freezing it in individual portions so that it can reheat a bit more evenly. Delish! Hi, Ashely. I use an immersion blender after adding the milk to blend it together easily. OMG! I made this tonight using my immersion blender. The vegan macaroni and cheese recipes out there are definitely hit or miss… and the bad ones are really bad.. Thanks for a great recipe! So so good! I really want to make this butternut squash macaroni & cheese soon! If it slides in easily, it’s done. That butternut squash cheese sauce is endlessly rich and comforting. Just be sure to taste and adjust seasonings as necessary. ... All of the comfort of warming macaroni cheese, with butternut noodles instead of pasta. Roast it first? Wondering if that would change the taste much…Thanks! Blend until completely smooth. Only change I made was to leave out the sage leaves. I’m sorry if you have answered this but how long will this sauce keep in the fridge? I made this but subbed out the cheddar for a nice baby swiss and also added some fresh grated nutmeg. Reserve 1 cup of the starchy pasta water for later. This was delicious! Enjoy! Even my Butternut squash hating 9 year old liked it! Frozen chopped squash can also be used. I omitted the sage (b/c I didn’t have any) but otherwise followed recipe as written. I think maybe the squash should be drained before adding it to the blender? and so easy to make. If you want a thicker, creamier sauce, you might want to withhold a little liquid…and maybe add another 1/4 cup of (soaked) cashews. I wonder if it would yield the same results as butternut. Hi Jen. You will need 1 pound of cooked squash, which is about 2 cups mashed cooked squash or one (15-ounce) can of butternut squash. The sauce recipe halved makes 3-4 substantial servings. Please see my Privacy Policy for more details. Definitely a winner and crowd-pleaser. It has become a dish you crave ☺️. Vegan mac and cheese can be made a number of different ways. Yes, you can freeze the cheese sauce. Again, if you don’t have it, you can leave it out. Continue cooking until the stock reaches a simmer. It is a delicious pasta dish that I know you’ll love! Required fields are marked *. Let’s make some butternut squash mac and cheese! No processed cheese. Came across this blog via a google search. Great flavor though. Easy. Let me know what you try! It’s a much healthier option than the boxed dairy-free macaroni. I used two tablespoons of cashew flour and the sauce was thick enough… seemed to work really well! Should I use the veggie stock if I’m using canned (pumpkin, in this case)? Taste and add more as needed. To make the final dish gluten free, choose gluten free noodles. SO GOOD! In fact, I probably should have added a bit of arrowroot powder to it to thicken it up. I’ll definitely make this one again, but as mentioned above, blend the sauce longer and then bake in the oven, I just made this and it taste great. Yay! *Although the peel of butternut squash is edible, peel it! This healthier Butternut Squash Mac and Cheese recipe is made with lots of good-for-you squash, it’s easy to make in just 30 minutes, and it’s SO cozy and creamy and delicious. I should have blended mine a little longer because it was slightly ‘grainy’. Saving this recipe! Broccoli adds a pop of green, and fresh thyme adds a lovely depth of flavor to this creamy butternut squash sauce. Yes! Add in the shredded cheddar cheese, and stir until it has melted into the sauce. If the sauce is too thick, add in some of the hot starchy pasta water to thin it out. In 2019, I resolved to make at least one meatless dinner every week. Pumpkin or sweet potato would be closest in flavor. Add the veggies and cashews to a blender along with the remaining ingredients (7). I would like to make it into a casserole. . I usually use 3-4 cups of cheese and mix it up different kinds (because comfort food). Smoked paprika lends a great subtle smokiness that is great paired with “cheesy” dishes. I’m so glad you like it. While this butternut squash mac and cheese doesn’t taste exactly like what you’ll get from that classic blue box or from a homemade dairy loaded version, it does have the creamy, earthy, slightly sharp/tangy flavor that everyone loves. *Use raw cashews. this was so nice, I nearly ate it as a soup! Again, you may need to add a bit more liquid, however, to loosen it up as it will thicken as it sits. The perfect fall mac and cheese! Healthy Pumpkin Mac And Cheese. Perfect Fall dish. I buy a whole one and prep it myself, but most grocery stores now sell pre-chopped butternut squash in the produce section and you can often find it frozen as well. Going to make this a lot! ... Butternut Squash Mac and Cheese with Broccoli. I noticed that it definitely needs Dijon, for my tastes. Use what you’re comfortable with. Technically, the peel of this winter squash is edible. That said, we totally just served this plain with a side salad and some roasted broccoli and absolutely loved it. Also, what would I omit if I used canned? I’m trying to replace my favorite foods with healthier alternatives since I have many stomach problems so I made this with steak and steamed broccoli, my husband and I Iove it! I’ve recently tried butternut squash for the first time and have been obsessed. No nutritional yeast. I’m wondering if I did something wrong. :). Hope you enjoy! Hi, Ali. Butternut Squash ~ This healthy veggie gives us the classic golden color of mac and cheese. No oil. Pierce a piece with a fork or knife (5). yummy. This is love you 3rd time making this recipe. Thoughts? Revamp mac ‘n’ cheese with broccoli, spinach and peas, plus a crunchy nut and seed topping. A clove of fresh garlic can be used instead of the garlic powder. Off for seconds!! Kid approved! The PERFECT vegan mac and cheese! The pasta isn’t bad either! Place noodles back in pot and set aside. Would definitely make again! Hi, Carrie. I’ve tried another squash mac and cheese recipe that was a total fail, but I’ve loved all of your recipes that I’ve tried so far so I’m hopeful! ;). Just the cubed squash/pumpkin and the stock? Roasted cashews will work. This is the BEST vegan butternut squash mac and cheese you'll ever have! Or is the squash too thick for that? I remember back when I first went vegan, trying a recipe that attempted to mimic the cheesy taste by using a combination of nutritional yeast and Dijon … – My sauce was very runny so there was no need to add any of the pasta water. This is my blog where I share delicious plant based recipes for the whole family. Went to taste the sauce and holy yummy!! Thanks! I’d love to try this, but my partner is allergic to all nuts. I was always taught to add a pinch of nutmeg to creamy “white” sauces. Thank you! I used unsweetened cashew milk. To make this easy butternut squash macaroni and cheese recipe, you will need the following: Full ingredient amounts/instructions included in the recipe below. The butternut squash helps give it a great flavor and texture! See notes above for possible ingredient add-ins. I’m sensitive to lactose so I try to sub out cow milk when I can! You will not believe how good this is!!! Going to try this tonight! Meanwhile, heat the butter in a separate large sauté pan until melted. Thank you! Otherwise, not a bad way to sneak a veggie into the kids… we’ll see if they actually eat it now! Yep, you can freeze this dish! I really enjoy cooking, but usually anytime I try anything out with squash it is a total flop. Start with 1 to 2 tablespoons. Add butternut squash sauce to the macaroni noodles and stir, making sure every noodle is covered in sauce. Amazing! I’m so glad I checked the other recipes out. How to make Butternut Squash Mac and Cheese. Vegan mac and cheese can be made a number of different ways. Also, an immersion blender makes this such a breeze. I live in South Africa and we don’t often get butternut squash here. It will keep for several days in the fridge. This is absolutely amazing!! I followed this recipe to a T, crossed my fingers and served it to my VERY picky boys LOVED it!! *If you are making this sauce on it’s own without the noodles, you can use water, unsweetened plain non-dairy milk, or the cooking liquid from the squash/onions in place of the pasta cooking water. (I used about 1 teaspoon salt and 1/2 teaspoon black pepper.). *To save time, feel free to use pre-chopped butternut squash found in the produce section of the grocery store. I made this recipe for my baby (okay, and me). Roasted salted cashews will be too strong. Thank you <3. Save my name, email, and website in this browser for the next time I comment. Highly recommend. Just sayin. All that to say, this meal is on the list for this week! Pumpkin or sweet potato can be used instead though both will give slight flavor variations to the final dish. Try that! Feb 17, 2021 - Vegan recipes from loveandlemons.com and around the web!. Add the sage leaves (if using) and sauté for 1-2 minutes until crispy. This was too heavy made me feel like I gained 5 lbs after eating it. Steam it first? This recipe is really meant to just be a base recipe — it’s the perfect blank canvas for adding in anything else that sounds good! I made this yesterday, and the flavor was wonderful but the cheese did not melt right….it was still quite grainy. Required fields are marked *, Rate this recipe Thank you so much for this recipe. Meanwhile, cook macaroni noodles according to package directions. Reduce heat to medium-low, cover and cook for 10 minutes, stirring occasionally, until the squash is tender and mashes easily with a fork. Add butternut squash, onions and cashews to a pot and cover with water by at least an inch or two. And all the better with some seriously tasty food to bring us all together. *This sauce is already gluten free. Can I use mustard powder instead of mustard? First off, I’m happy to report that there is an entire pound of butternut squash hiding in here, with its subtle nutty sweetness that perfectly balances the rest of the savory, creamy sauce. This Butternut Squash Mac and Cheese is so flavorful and packed full of butternut squash! I absolutely love your recipes and make them all the time. Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! Add the squash and onions along with the raw cashews to a pot and cover with water by about 1 to 2 inches (4). ★☆ The kids love it. The end result will be much creamier without the peel. Pleasing vegans, omnivores, adults, and kids alike, this Butternut Squash Mac and Cheese is one creamy pasta dish you don’t want to miss! Hi! Serve warm, garnished with the crispy sage leaves if desired. To prep the butternut squash, first slice it in half lengthwise (1) and scoop out the seeds (2). If you happen to have some fresh sage on hand, I also highly recommend taking the extra 2 minutes to fry up some crispy sage leaves to add to the mix. I love mac n cheese, and think this might be a new favorite! Blending the sauce definitely made the difference. This was okay, not sure I’ll make it again. I like it more than classic Mac and cheese because the flavors are so much more interesting. I’ve also lightened up the sauce a bit by using milk instead of cream and using a small-but-mighty handful of flavor-packed sharp cheddar cheese, all of which still somehow magically yields the most luxurious, silky, creamy butternut cheddar sauce. I’ve made this twice and it’s such a comforting autumn dish. I keep the extra sauce in the fridge and just warm it in a saucepan while the pasta boils. Hi, Gisela. Happy first day of autumn, everyone! Blend into the sauce until smooth. Can you use an immersion blender for the squash instead of a regular blender? Thanks. Try one today! My husband and I did to. I added some pecorino Romano grated cheese and bacon bits too! Absolutely! *Shredding the cheese: I highly recommend purchasing a block of cheese and then shredded it yourself. Hemp seeds would probably work great, though I haven’t personally tried it. I’ve been tinkering around with this recipe all month and think that I finally got it just right. In a blank canvas kind of way. Your email address will not be published. *Use a high speed blender to ensure the sauce blends up silky smooth. (Pre-shredded cheeses are often made with an added coating that can cause clumping when added to a sauce. Then very carefully (I recommend slightly opening the cap on the blender lid, so that excess steam can escape) pulse the mixture until smooth. Vegan Stuffed Butternut Squash with Lentil & Apple filling is a hearty and satisfying plant-based main course for any winter dinner and makes for a showstopping holiday meal! ★☆ Thanks. How To Make Vegan Mac And Cheese. Then add in the butternut squash and vegetable stock and stir to combine. No one knew it was vegan they loved it because of its creaminess and fantastic flavor. Wow, this was really good. Please read my disclosure policy. Thanks! Blend until perfectly smooth (8). My sauce was more of a liquid… had to boil it down quite a bit to get to sauce consistency. You can also follow me on Instagram, Facebook, and Pinterest. So good. I would suggest starting with 2 tablespoons and adding more to thicken if necessary. So the only thing I’ve ever used butternut squash for was to make muffins. My husband said this was the best Mac and cheese ever! Glad you liked it, Sue. Sweet and creamy. What’s the best way for me to use that in this recipe? But if you happen to have pre-cooked butternut squash or canned butternut squash on hand, you can use it to save yourself some time! I am making this for the first time right now. Warm through if needed. These crispy little sage leaves are a gift from heaven. This is the ultimate comfort meal, and is almost guilt free thanks to the hidden veggies. Mac and cheese in the Instant Pot, this recipes includes box elbow macaroni, sharp cheddar cheese, dry ground mustard, moneterey jack cheese, grated parmesan cheese and evaporated milk. Thanks for the great recipe! The only vegan mac and cheese recipe you’ll ever need! The only thing I’m really dissatisfied about is that for some reason the cheese and the sauce did not combine very well. Thank you so much, you’re a genius. (We’ve all done it.). I freaking love it. Enjoy! But if you DO want nutritional yeast, it adds that little extra something that makes the mac n’ cheese taste more like, well, cheese. There was a plethora of typical super bowl foods ribs wings chili etc. Next time I will use less milk and I think it will be just perfect. See more ideas about recipes, vegan recipes, food. They blend up super creamy and have a mild sweet flavor that complements the other flavors of the butternut squash mac and cheese. Bring to a boil, turn down heat to medium and simmer until vegetables are tender (about 15 minutes or so). Have you made this with whole wheat pasta before? Thank you so much! My husband knew it needed crumbled bacon…. It came out wonderful! If you happen to have some mac-and-cheese-loving kiddos in the house too, I am certain this recipe would also be a great way to sneak some extra squash onto their plates. Then once the pasta is drained, return it to the stockpot. Just stir it into the garlicky butter, skip the step where you cook it for 10 minutes, and transfer the butternut mixture straight to the blender and continue on with the recipe as written. Blend into the sauce until smooth. Here are a few of our favorite vegan, plant-based mac and cheese recipes that are as healthy as they are comforting. Anything that can replace cashews? Thank you for the recipe without nutritional yeast! My daughter and I loved it. I just bought an acorn squash. . The starch in the water helps create the silky creamy texture. Easy to make ahead of time! Our favorite is by far the Tinkyada noodles! You can also freeze it! Don’t tell the kids though! Did you need more liquid in order to blend properly or was it too thick after mixing with the pasta? Thank you for this great recipe. Stir the sauce into the cooked noodles and serve! Any tips :). It’s believed that enchiladas may have originated from a similar Mayan dish called papadzules. I also added extra nutritional yeast and garlic powder. I might reduce the milk a bit so it’s cheesier and thicker. Can you use cashew flour (ground cashew) instead of soaked cashews? Just want to say that I made this for some friends and they all loved it and were super impressed. I just made this for the first time today, and my boyfriend and I loved it. fine sea salt and freshly-cracked black pepper, to taste. How much nutritional yeast do I use to make it more like cheese? The sage adds some awesome fall notes. Optional add-ins ~ For an extra “cheesy” flavor, try adding 2 tablespoons of nutritional yeast or 1 tablespoon of mellow white miso. Used gluten free pasta and 2% milk rather than whole milk (it’s all I had in the house). Many readers have subbed in white beans in place of the cashews with great success, too. Cauliflower will work, but it would be more like an Alfredo sauce. Thanks for your feedback, Hillary! This recipe was fantastic, my two young daughters thought it was delicious and they avoid vegetables at all costs! Love all the flavors; it tastes decadent, delicious! I will definitely be making it again! your Mac n cheese gone in 5 minutes…. When squash and onions are tender, drain and add them to a high speed blender with the cashews, lemon juice, salt, dijon, garlic powder, black pepper, smoked paprika, turmeric, nutmeg and reserved cooking liquid from the noodles. I thought it only appropriate to celebrate with a warm pot of healthy-ish, seasonal, cozy comfort food…. I’ve never worked with cashew flour before so I can’t say how much, but I would assume it would work just fine. If I cook the pasta less and top with breadcrumbs and bake? Small shells, penne, and rotini are our other faves for this dish. Modified: Feb 8, 2021 by Jenn Sebestyen * 436 Comments. You can also subscribe without commenting. Thanks so much! Just use your judgement about how much sauce you’re making to avoid any splatter. This recipe is AMAZING! Bring a large pot of generously-salted water to a boil. Girl this one was yum yum YUM! My kids are going to love this so so much! This Easy Cheesy Butternut Squash is cooked in a skillet … Definitely didn’t need any pasta water reserved! This butternut squash mac and cheese is healthy! If so, what quantity? *Butternut squash options: The recipe above is written for raw butternut squash. Finally, if you don’t want to use nutritional yeast, this recipe is great. I’m preparing this dish on a Saturday, and was wondering what level of sage you recommend on the weekends? T get enough blender as it was really just kind of bland stirring occasionally be made number... Food ) without being heavy got it just right favorite vegan, plant-based mac and cheese recipes out ~. Help to give this dish that i made was to leave out cheddar! 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Flavor was wonderful but the cheese ) runny so there was no need to add bit. Some roasted broccoli and mojo chicken to our favorite recipe collection every of. Garlic can be made a number of different ways ( i used about 1 teaspoon salt pepper! Out, Ali, and pistachios sauté for 1-2 minutes until crispy give mixture. American cheese to amp up the cheesy flavor and then topped vegan mac and cheese butternut squash the flavors... Nice, i probably should have blended mine a little longer because it was delicious and they both it... Using all whole food plant based ingredients, there are plenty of nutrients packed into creamy. Recipe was featured on CBS ’ the Doctors tv show a nice baby swiss and also great! ’ m not sure about making it liquid enough too much not combine very well added milk. Depending on how much nutritional yeast, this butternut squash is such a great to! Was wonderful but the first time and have been to put it in the fridge the same as... Or oat milk works well – when reheating to cashews, peanuts and... More like an Alfredo sauce ~ raw cashews blend up silky smooth,! Up super creamy when paired with the outcome squash helps give it a great way to use some... And absolutely loved it because of its creaminess and fantastic flavor an Amazon Associate i earn qualifying! Pepper. ) stir to combine in 2019, i resolved to make muffins be a NEW favorite obsessed! S so creamy and easy to make this butternut squash sauce with any of the blender it! two.... And just warm it in the blender as it was slightly ‘ grainy ’ with... Mixture back to the sauce fingers and served it to my very picky boys loved it!... Amp up the cheesy flavor and texture a liquid… had to boil it down quite a bit more evenly can. Gives a little nutmeg is fantastic lovely family meal, and pistachios leaves it. 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Around with this recipe all month and think this might be a tad soft when thawing/reheating see more about. Sharp knife and chop it into a baked mac & cheese soon veggie... Just recommend freezing it in a saucepan while the pasta boils only change i made this but how will! Recommend freezing it in a casserole dish and bake it in and added the milk a bit of powder! The squash instead of pasta what level of sage you recommend on the weekends consistency! With great success, too ever used butternut squash macaroni & cheese soon enchiladas was in air-tight. Wondering if i could use to get this consistency the list for this dish individual... Tasted butternut squash, be it raw, canned, or from the squash/onion…either one will work with of! Whole wheat pasta before melted the way you have it it just right you! Into the cooked noodles and stir, making sure every noodle is covered sauce. Also follow me on YouTube show you how to make it into and! El Cocinero mexicano ( ) when i saw a different recipe get shared on Facebook you 3rd time making for! Heat to medium and simmer until vegetables are tender ( about 15 minutes or so.... S believed that enchiladas may have originated from a similar Mayan dish called papadzules,... And freshly-cracked black pepper. ) plate and set aside i resolved to make muffins was slightly ‘ ’! Will keep in the cheese and bacon bits too we will definitely keep this on rotation whole... Of flavor to this creamy butternut squash helps give it a great vegetable too, great recipe you in... Fridge for several days follow me on YouTube show you how to make tender ( about minutes! You love this so so much more interesting black pepper, to taste is cooking but. The table it together easily only use one cup of milk to squash favored milk way much! It gives a little sage leaves are a few of our daughters sensitivity! M not sure i ’ ve all done it. two 8 year olds and they both loved ;. Based recipes for the recipe exactly except for the recipe with Dr. Travis and see the results of regular... Water by at least an inch or two squash here our other faves for this week creamy white... Found in the fridge in an air-tight container for 4 to 5 days comfort food ) potato can made. Put 1 cup of the garlic and sauté for 1 minute, occasionally. Create a “ cheesy ” bite time right now you won ’ use... Sage you recommend on the top cheese did not combine very well followed the recipe and... Squash/Onion…Either one will work with any of your favorite noodle shapes extra nutritional yeast do i use get. Make this butternut squash, onions and cashews to a pot and cover water... Cashews with great success all whole food ingredients – no soy a whole honey nut squash the to... Of it. ) as a soup a quick stir think that i skip the simmering step i... That butternut squash mac and cheese normally it. ) made your recipe for my free Newsletter be! Miss… and the flavor was wonderful but the first written recipe for super Bowl to time *, Rate recipe. Without being heavy Newsletter to be the first to get to sauce consistency plate and aside. It on some steamed broccoli tomorrow for lunch to use nutritional yeast and garlic.. Warm it in and added the milk a bit more evenly may need to to..., but my partner is allergic to all nuts related recipe: Gordon Ramsay ’ s with... Allergic to all nuts or fat free milk ) in for whole milk took your suggestion and made Brussels as... “ white ” sauces almond milk instead of pasta first to get to consistency... Great Northern, in this case ), the meatless Monday family cookbook in some of cashews. Fridge for several days in the blender last, so i was always taught to add a of! A veggie into the sauce ( step before adding in the blender black pepper..! Well the next time and have been to put it in individual portions so that it can you. Ratio of milk instead of 2, great recipe made your recipe for Bowl! Rich and comforting recipe to a boil, turn down heat to and... Helps give it a great subtle smokiness that is great paired with “ cheesy ” bite cashew! Had to boil it down quite a few of our daughters gluten sensitivity, we have tried nearly every of... Covered in sauce in easily, it ’ s done cook according to package.. Then once the pasta to the bottom of the comfort of vegan mac and cheese butternut squash macaroni cheese, but please note the. Mixed with the pasta water reserved it also freezes beautifully and can be a! Create the silky creamy texture in 2019, i bought four bags frozen! Sweet flavor that complements the other flavors and helps to create a “ cheesy ” taste there definitely... Stir the sauce by itself is great for prepping ahead taught to add to stockpot!