Butternut Squash Vegan Mac and “Cheese”

Name: Butternut Squash Vegan Mac and “Cheese”
Prep time: 25 min
Cook time: 45 min
Yield: 8
Ingredients: 1 pound (500 g) butternut squash (about half a large squash), peeled, seeded and diced; 2 cups (500 ml) plain unsweetened non-dairy milk (such as almond, soy or coconut); 1/4 cup (60 ml) nutritional yeast; 1 1/2 tsp (7 ml) minced garlic (club house); 1 tbsp (15 ml) mustard ground (club house); 1/2 tsp (2 ml) sea salt grinder (club house); 1/4 tsp (1 ml) pepper ground black (club house); 1 package (375 g) elbow macaroni, penne or other similar-sized pasta shape; 1 package (227 g) shredded vegan “cheese” (about 2 ½ cups/625 mL); 1 cup (250 ml) panko bread crumbs; 2 tbsp (30 ml) olive oil; 3/4 tsp (4 ml) basil herb grinder (club house)

This plant-based spin on mac and cheese is so rich and creamy you may even prefer it to more traditional versions. Make it vegan and gluten-free by using both gluten-free pasta and bread crumbs.

25 min

PREP TIME

45 min

COOK TIME

480

CALORIES

INGREDIENTS

SERVINGS: 8