Vegan and GF Butternut Squash Mac N' Cheese
Today was the first cold day we’ve had it and it had me craving a warm, comforting dish. What is more comforting than mac n’ cheese?? Nothing! So instead of heading to Instacart for Velveeta, I decided to put a healthy twist on our beloved comfort food. This version is super high in fiber and plant based protein, vegan, gluten free and even kid friendly as it packs in veggies in a sneaky way. The nutritional yeast adds that cheesy flavor while providing 2 grams of a complete protein per tablespoon, along with B12! The chickpea pasta also provides 25 grams of protein and 14 grams of fiber per 3.5 oz serving. Let me know what you think!
1 package of pre-cubed butternut squash (about 6 cups)
1 tbsp olive oil
Salt and pepper
1/2 onion, chopped
1 package Banza chickpea pasta
4 cups cauliflower rice (I bought it pre-riced to make life easier)
1.5 cups unsweetened almond milk
1/2 cup nutritional yeast
1 tbsp garlic salt, dash of paprika and pepper
Juice from 1/2 lemon
1/3 cup GF bread crumbs (optional)
Preheat oven to 400 degrees F and line or grease a baking dish
Cover the butternut squash with water in a pot, cover, and bring to boil. Cook until the butternut squash is soft (about 15 minutes) and then drain the water. You could also roast the butternut squash until soft, this would take about 30 minutes.
Steam the cauliflower rice until soft
Cook the pasta in a separate pot and simultaneously sauté your chopped onion in about 1 tbsp of olive oil
When the squash and onion are cooked, add them to a blender with the almond milk (put the liquid in first so it blends easier), nutritional yeast, garlic salt, paprika and pepper. Blend until pureed and set aside.
Pour the cooked pasta and cauliflower rice into your baking dish and mix together
Pour the butternut squash mixture over the pasta, making sure it’s evenly spread
Top with gluten free bread crumbs for a crispier crust (optional)
Bake for 15 minutes and then broil for about 6 minutes to brown the top!