Butternut Squash Macaroni and Cheese
Serves: 3 - 4
Time taken: However long the butternut takes to roast, plus approx. 30 seconds for the sauce
Ingredients:
3 ½ cups Butternut, peeled and chopped
¾ cup raw cashews
1 – 2 cups non-dairy milk
3 garlic cloves
1 tbs fresh lemon juice
2 tsp salt, or to taste
6 – 7 tbs Savoury Yeast Flakes (also known as Nutritional Yeast Flakes)
½ tsp Dijon mustard
½ tsp dried Italian seasoning
¼ - ½ tsp Turmeric (optional, for colour)
¼ - ½ tsp Paprika
Freshly ground black pepper to taste
450 – 500 gms Pasta of choice
Notes:
Add cooked or frozen vegetables to pasta
This can be made into a casserole in the oven – whiz up some breacrumbs with a butter substitute and spread on top with some paprika
Method:
Season chopped butternut in a bowl with c. 1 tsp oil and a pinch of salt and stir. Roast in oven until cooked – turn over half way through.
Cook pasta and / or vegetables to be finished when butternut is cooked
Sauce:
Add cashews to TMX jug and process until a fine crumb forms
Add milk, garlic, lemon, salt, savoury yeast, pepper, mustard and seasonings and process 20 seconds, no. 7, until smooth.
Add butternut to the sauce and blend until smooth, 10 – 20 seconds, no. 8. Adjust seasonings to taste. It may be pretty thick so thin down with more milk if necessary.
Drain pasta, then return to same pot and add additional vegetables, if liked. Add the sauce and stir well.
Either heat up and serve or put into casserole dish, top with breadcrumb, butter and paprika mixture and bake at 160c FF (175 c) for about 20 – 25 minutes.
Adapted from a recipe by Angela Liddon on her blog called "ohsheglows".
