Vegan Butternut squash mac and cheese
Vegan Butternut squash mac and cheese
Serves 6
● 1 large butternut squash (mine was 1.25kg / 2.75 pounds)
● 4 cloves garlic
● 1 Tbsp. olive oil
● 1 1⁄2 cups / 250g cooked butter beans (about 1 can)
● 3⁄4 cup / 45g nutritional yeast flakes
● 1 tsp. Dijon mustard
● 1 1⁄2 tsp. fine grain sea salt
● 2 tsp. paprika
● 2 Tbsp cold-pressed olive oil
● 1 tsp. apple cider vinegar
● 2 – 3 cups / 500 – 750ml plant-based milk, as needed (I used almond milk)
● 4 cups / 340g whole grain gluten-free macaroni (or your favorite pasta)
2 cups of mixed shredded cheese ( Optional: you can also yous vegan cheese. I used a mixed of cheddar, emmental and gruyere)
Butternut squash and sunflower seed Crumble Topping
● 1 cup / 130g sunflower seeds
● 1 Tbsp. olive oil
● 1⁄2 tsp. fine grain sea salt
● Butternut squash skins:
● 2 tablespoons of olive oil
● Butternut squash skins ( clean and dried)
Directions:
1. Preheat the oven to 400°F/200°C. Peel, take the seeds out ( reserve for later) and cube butternut squash in very thin slices), peel the garlic cloves, and place everything on a baking sheet with the olive oil. Cook in the oven for about 15-20 minutes. The butternut should be very tender.
2. While the squash is roasting, make the Sunflower Crumble Topping and crispy skins. In a large dry skillet over medium heat, toast the sunflower seeds, tossing often so that
they do not burn, about 3-5 minutes. Remove from heat and transfer the seeds to a large plate to cool with paper towels to drain the excess oil. Season to taste. Set aside. Repeat the same process for the butternut squash skins ( make sure to not overcrowd your pan so the skin can fry evenly) and set a side.
3. Transfer the roasted squash and garlic to a blender with all ingredients except for the milk. With the motor running, add the milk until the desired consistency is reached: you are looking for a very thick, yet pourable sauce. Add milk until the blend is smooth, creamy and just the right consistency.
4. Set a pot of water on to boil with plenty of salt. Cook pasta according to package directions. Drain, and return to the pot, drizzle with a little olive oil, toss to coat, and keep the lid on to retain the heat.
5. Pour sauce over the pasta in increments and keep stirring so that it folds into all of the nooks and crannies. You should be able to use up all of the sauce, but if you have any leftovers serve them with the finished dish or store in the fridge for up to 3 days.
6. Turn down the oven temperature to 325°F/160°C. Transfer the pasta to a casserole or baking dish. Sprinkle the top generously with the Sunflower Crumble Topping and all of the cheese. Bake until warmed through and golden on top, about 20 minutes. Garnish with chopped butternut squash, crispy skins and some fresh herbs if desired. Serve hot.