I have had a butternut squash sitting on my counter for a long time. I decided it needed to be used and that I would try to make mac and cheese with some of my cashew cheese. I cant stop obsessing about the taste of cashew cheese, it is just so dang good! Thanks to Angela over at Oh She Glows, I was able to work with her recipe to create the mac and cheese. Since I didn't follow the directions very well, I think the only thing I would do next time is add a bit more almond milk but other than that I loved it! I also changed up the seasoning to mimic the great mac and cheese I make that has gruyere, brie and sharp cheddar cheese it. The flavor profile was so similar and the cashew cheese was good! Brian thought it was just okay but the girls seemed to like it!
Butternut Squash Mac and Cheese (adapted from Oh She Glows)
- 2 cups of butternut squash, raw, skinned and cut into cubes
- 1 cup of cashew cheese
- 1 cup non-dairy milk (I used unsweetened + unflavoured almond milk), or more to thin out
- 1/2 tbsp nutritional yeast
- 1/2 tsp Nutmeg
- 1/2 tsp Thyme
- Freshly ground black pepper and Salt, to taste
- 1 slice of bread
- 1/4 cup pepitas
- Your pasta of choice
Directions:
1. Heat over to 400 degrees. Place butternut squash cubes on baking sheet, sprinkle with olive oil and salt and pepper. Roast for about 30 minutes, until squash is nice and tender. Reduce heat to 350 when you take out the butternut squash.
2. In a large saucepan, boil water for pasta according to directions. Once its boiling, add pasta, cook and drain, set aside
3. In a food processor, add cashew cheese, cooked butternut squash, milk, nutritional yeast, nutmeg and thyme. If its a little thick, add more milk until it gets to a creamy cheese sauce like texture. Add Salt and Pepper.
4. In a baking dish, add pasta, pour cheese sauce over the pasta and mix until well incorporated.
5. In a food processor add, bread and pepitas, pulse until a nice breadcrumb mixture is formed. Place on top of the pasta.
6. Place in 350 degree oven and cook for 20 minutes or until top is golden brown.
Note: if you want to make leftovers the next day, add a little more almond milk on top to help make it nice and creamy when you reheat!
