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I found this recipe on another great website called, Oh She Glows.  It’s a non-dairy spin on mac & cheese.  It was hearty and just delightful.  I followed her recipe almost exactly as I loved the ingredients, and I highly recommend this dish!  I can’t wait to make it again.  I’ve added some of my own comments to the recipe below to help you make it yourself.  Enjoy!

Ingredients:

  • 1/4 cup raw cashews, soaked
  • 1 (3.5-4 pound) butternut squash, peeled, seeded, and diced (or two (450g) packages chopped squash)
  • 3/4 cup water
  • 2 garlic cloves
  • 2 tablespoons nutritional yeast (optional, but recommended) – Definitely use this! 
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika – I used regular paprika because that’s what I had on hand.
  • 1/4 teaspoon chili powder
  • 1 teaspoon fine grain sea salt, or to taste
  • 1/8 teaspoon liquid smoke
  • hot sauce, to taste
  • 1 (450g) package mini shell or macaroni pasta (use gluten-free, if desired) – I used Mag noodles, organic rotini with flaxseed!
  • roasted broccoli or sauteed kale leaves, to stir into pasta – I sauteed organic, Lacinato Kale! I have also boiled the kale directly WITH the pasta to avoid an extra step.

Directions:

  1. Add cashews in a small bowl and cover with water. Soak overnight or for at least 3-4 hours, until soft and plump. Drain and rinse before use. I did not soak the cashews but blended for 3 minutes in my Vitamix with water to create a cashew milk! 
  2. Preheat oven to 425F and line a baking sheet with parchment paper. See note about prepping squash below. Spread out chopped squash on sheet and drizzle with oil. Toss to coat. Sprinkle with salt. Roast for 30-40 minutes, flipping once half way through baking, until squash is fork tender. Let cool for at least 5 minutes. I cooked my squash whole (face down) a day or two in advance at 350 degrees for 45 minutes.  I used USA pans and did not add oil.
  3. Add the soaked and drained cashews, water, garlic, nutritional yeast (if using), lemon juice, onion powder, paprika, chili powder, and 2 cups of cooked squash into a high speed blender. Blend on high until smooth. Now add the salt, liquid smoke, and hot sauce to taste and blend again.
  4. Cook pasta according to package directions. If using broccoli, kale, or other vegetables, roast or saute those too. Quick tip:  You could easily throw in the chopped kale or broccoli to cook along with the pasta boil.  
  5. Add the drained pasta back into the pot. Pour on your desired amount of sauce and stir to combine. Stir in the cooked vegetables, if using. Cook over medium until heated throughout and serve immediately.
  6. Leftover sauce can be stored in an air-tight container. – I had leftover sauce, and it was amazing on brussels sprouts! 

Read more: http://ohsheglows.com/2013/10/21/smoky-butternut-squash-sauce-with-pasta-and-greens/#ixzz2pkkr1c9s

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