Butternut Squash Mac & Cheese

Since I am soy-free, dairy-free these days, I am always on the lookout for new dinner recipes that are tasty, healthy, and don't make me feel deprived.  Enter this recipe, yet another from Brooke.  I'm in love.

1 fresh butternut squash

1 T Earth Balance

1 cup almond milk

1 tbsp flour

5 T nutritional yeast

2 tsp Dijon mustard

1/4 tsp garlic powder

3/4 tsp kosher salt  

ground black pepper

8oz whole wheat elbows

green mix-ins (spinach, kale, collards, etc)

Preheat oven to 350 F.  Cut butternut squash in half and peel.  Scoop out seeds with spoon.  Place cut side down in a 9x13 pan.  Add about 1/4-1/2 inch of water.   Bake for 45-60 min.  Once done, puree in food processor.*  

Meanwhile, prepare the cheese sauce in a pot on the stove top. Add Earth Balance over low-medium heat.   In a bowl, whisk together milk and flour until clumps are gone. Add into pot and whisk. Stir in nutritional yeast, Dijon, garlic, and salt & pepper and whisk over low heat until thickened, about 5-7 minutes.

Cook your pasta according to package directions.

In a blender, blend the sauce with 1 cup of roasted squash. {I added a little more than 1 cup, and it made it extra-saucy & creamy. Yum.}

Add cooked, drained, and rinsed macaroni into pot, along with cheese sauce & mix-ins. Heat through and serve.

*A 3.5 pound squash makes about 5 cups cooked squash – I froze my leftovers in silicone ice cube trays and will either thaw to use as baby food or throw them in green smoothies.*