Vegan Butternut Squash Mac And Cheese Recipes

SLOW COOKER VEGAN BUTTERNUT SQUASH MAC RECIPE BY TASTY

Slow Cooker Vegan Butternut Squash Mac Recipe by Tasty image

Here's what you need: butternut squash, medium white onion, raw cashews, nutritional yeast, garlic, dried rosemary, nutmeg, olive oil, mustard, salt, vegetable stock, elbow macaroni, fresh parlsey

Provided by Merle O'Neal

Categories Sides

Yield 6 servings

Number Of Ingredients 13

Ingredients

1 butternut squash, peeled and cubed
1 medium white onion, quartered
½ cup raw cashews
¼ cup nutritional yeast
1 clove garlic
1 teaspoon dried rosemary
½ teaspoon nutmeg
2 tablespoons olive oil
1 teaspoon mustard
1 tablespoon salt
2 cups vegetable stock
1 lb elbow macaroni, cooked according to package instructions
1 tablespoon fresh parlsey, for garnish

Steps:

Cut off both ends of the butternut squash and poke all over with a fork. Microwave on high for 3-4 minutes.
Peel the skin off of the squash. It should come right off! Slice the squash in half lengthwise, scoop out seeds, and cut into 1-inch (2-cm) cubes. You should have about 5 cups (1 kg).
In a slow cooker, combine the squash, onion, cashews, nutritional yeast, garlic, rosemary, nutmeg, olive oil, mustard, salt, and vegetable stock. Stir to combine.
Cover and cook on high for 4 hours or low for 8 hours, until the vegetables are soft enough to be easily mashed with a fork.
Transfer the squash mixture to a blender, or use an immersion blender, and puree for 5 minutes, until there are no chunks and the sauce develops a creamy texture.
Pour the sauce over the cooked macaroni and stir well.
Serve garnished with parsley.
Enjoy!

Nutrition Facts : Calories 727 calories, Carbohydrate 100 grams, Fat 29 grams, Fiber 7 grams, Protein 14 grams, Sugar 13 grams

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