Daily Special: Butternut Squash Mac 'n Cheese

Sweet and nutty, butternut squash is in season and Julia Simon from Nourish is cooking up a butternut squash mac 'n cheese that is sure to be a crowd-pleaser!
 
Ingredients:
  • 1 cup cauliflower, chopped to florets 
  • 1/2 cup carrots, peeled and chopped
  • 1 tbsp+ ¼ cup olive oil, divided               
  • 1 cup yellow onion, sliced 
  • 4 cloves garlic, minced    
  • 1 tsp thyme, dry                          
  • 1/4 cup white wine or sake                          
  • pinch     white pepper    
  • 2 tsp salt                         
  • 2 tbsp chickpea miso      
  • 1 tbsp mustard, dijon
  • ¼  cup nutritional yeast               
  • 1 cup butternut squash, mashed                          
  • 1/2  cup cashews, soaked and drained                                                                                    
  • 10 oz  brown rice pasta, cooked and drained   
Directions:
  1. Grease an 8 to 10 cup baking dish with olive oil. Bring a medium pot of salted water to boil.
  2. Cook carrots and cauliflower 10-12 minutes, until soft.
  3. Ladle out of pot, return water to a boil, and cook pasta according to package directions.
  4. Drain and toss pasta with a little olive oil, then spoon into greased baking dish. 
  5. In a medium saucepan, heat 1 tbsp olive oil over medium heat. Add onion, thyme and garlic and sauté 5-6 minutes until onion is translucent.
  6. Deglaze with sake, then add remaining ingredients, except cashews and olive oil. Cook 3-4 minutes, then remove mixture from heat.
  7. Let cool until warm and transfer to a blender. Blend on high speed while drizzling remaining olive oil in, until sauce smoothes and is glossy.
  8. Toss with pasta, dust top with breadcrumbs, and bake 20 minutes at 350 f until bubbling. Serve hot. 
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