This is my favorite take on baked butternut squash mac and cheese in all its glory! You won’t even believe this has no cheese at all and is dairy free. My fiancé will tell you that I am an absolute fiend for mac and cheese- always have been, always will be. Its pretty much my favorite food, but I don’t have the ‘traditional’ kind much because its awful for you! This version is super thick and rich, and is 100% guilt free. I always add peas and spinach to my regular mac and cheese (from a box, not even going to lie) but the extra veg also works really well here. You can add any veggies on hand: broccoli, cauliflower, zucchini, etc.
This recipe has a few unusual ingredients, esp the arrowroot powder. I always have some around as its one of the main ingredients in my Natural Deodorant, but you can use cornstarch instead if you don’t have/can’t find the arrowroot. And if you don’ have an immersion blender, just add the sauce into a regular blender in small batches
Roasted Butternut Squash Mac & Cheese
Prep time: 20 minutes
Cook Time: 90 minutes
1 lb pasta, I used medium shells
4 cups butternut squash (about 1.5 medium squashes), peeled and largely diced
2 tbsp olive oil, divided
1 onion, diced
4 cloves garlic
1 tbsp arrowroot powder (or cornstarch)
2 cup of unsweetened almond milk (or any other non-dairy milk)
1/2 cup nutritional yeast
1tsp white miso paste
3/4 cup bread crumbs
1 tsp salt
1/4 tsp freshly ground black pepper
2 cups veggies (optional) but I like to add Peas and Chopped Spinach to my mac
Preheat the oven to 400 degrees.
Coat the diced squash in 1 tbsp of olive oil, and place on a large baking sheet. Sprinkle with salt and pepper, and roast the squash for about 30 minutes until it begins to become brown on the edges. Let squash cool, and reduct the oven temp to 350.
Bring a large pot of salted water to a boil, and cook pasta until al dente, about 2 minutes less than the box recommends. Drain, and set pasta aside.
In another large pot, heat 1 tbsp of olive oil and sauté the onion and garlic for 5 minutes until they become soft. Whisk in the arrowroot powder, nutritional yeast, and almond milk, and miso paste. Whisk for 5 minutes until the mixture begins to thicken. Add in the roasted squash and use an immersion blender to puree into a smooth sauce, adding more almond milk if needed if the sauce is too thick. Taste, and add 1tsp salt and pepper, using more if desired.
Add the pasta into the sauce and stir to coat. Then Add the 2 cups of veggies, if using, to the pasta and the sauce.
Grease a large baking dish, and tip all the pasta/sauce mixture into the dish. Top with breadcrumbs, and add to the oven (uncovered). Bake for 20 minutes until the breadcrumbs begin to brown and the pasta starts to bubble. Serve hot, and cover any leftovers for a few days in the fridge. I put leftovers into small wide-mouth pint mason jars and bring to work for a yummy and filling lunch!