Baby, it’s getting cold outside. Other than snuggling under a blanket we may also be reaching for the warmth of our favorite comfort foods. After all, what goes better with chilly days than a hearty stew or casserole? Not much. But although comfort may be king, it may not always be the healthiest option.
Have no fear.
We have a recipe that will keep Jack Frost away from your nose while giving you a dose of veggie goodness thanks to nutrient-packed butternut squash. It has all the temptation of classic macaroni and cheese, but with a twist. Butternut squash acts as the creamy binder we crave while giving us a boost of essential vitamins and antioxidants.
This Butternut Squash Pasta dish is perfect to impress guests at a holiday gathering, or just to switch things up around the dinner table. It’s also vegan friendly (although you can adjust to suit your personal tastes).
Here’s what you’ll need:
1 16oz. box whole wheat macaroni, cooked
1 medium onion, diced
1 clove garlic, minced
2 cups cooked butternut squash, mashed
½ cup raw cashews
½ cup soy or almond milk
½ cup water
2 T Nutritional yeast
2 T white miso
1 T Italian Spices
Sprinkling of dried parsley
Salt and pepper to taste
- Preheat the oven to 350˚
- In a blender add the cashews, milk or milk substitute, water, nutritional yeast, miso and Italian spices
- Blend until smooth and set aside
- Cut your squash in half lengthwise and scoop out the pulp and seeds
- Line a baking sheet with foil and spray or brush the squash with oil
- Salt and pepper your squash to taste
- Bake for 50-60 minutes
- While the squash is baking, chop your garlic and onion and cook and drain your pasta. Add pasta to a large baking dish.
- Once squash is done, scoop into a bowl and mash thoroughly
- Change oven temperature to 450˚
- Sauté onion and garlic with olive oil in large pan over medium heat
- Add mashed squash to your pan and mix thoroughly
- Add squash mix to your pasta and stir to combine
- Pour your blended sauce over pasta mixture and mix well
- Coat with bread crumbs and sprinkle on dried parsley
- Bake at 450 ˚for 30-40 minutes
- Serve and enjoy!
We always love to hear how our community makes our recipes their own! Share your Butternut Squash Macaroni recipe with us or let us know what you think of our recipe in the comments below!