INGREDIENTS
Butternut squash, medium (1)
soy milk (3 cups)
cornstarch (2 tbsp.)
Cashew Cheese Paste/ Vegan Cheese ( ½ cup)
mustard (1 tsp.)
garlic powder (1 tsp.)
smoked paprika (1 tsp.)
large elbow pasta, uncooked (1 pound)
breadcrumbs (1/2 cup)
See Instructional Video
DIRECTION
Cut the butternut squash into large pieces and remove the seeds. Steam the
butternut squash until tender.
Once the butternut squash is cooked, scoop the flesh out of the skin with a
spoon. Reserve 2 cups for the sauce. Set aside another cup of the squash and
dice it.
To make the sauce, combine the 2 cups of just-cooked butternut squash, soy
milk, cornstarch, nutritional yeast, mustard, garlic powder, and smoked
paprika in a blender. Process until smooth.
Bring a large pot of salted water to a boil and cook pasta according to directions
on the package.
Pour the sauce into a large pot set to low-medium heat. Stir often. As soon as
the sauce comes to a simmer, add the cooked pasta and 1 cup of diced butternut
squash. Mix to combine.
Place the macaroni and "cheese" into a 9-by-13-inch baking dish and top with
breadcrumbs. Place in the oven for 20 minutes to bake .Serve hot. Note: It may
seem like there's a lot of sauce, but the pasta will absorb the sauce as it cools.
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