Butternut Squash Mac and Cheese : Fall Recipe Preview!
We love taking traditional comfort foods and putting a plant-forward spin on them. This vegan, gluten-free and flavor-FULL butternut squash macaroni and cheese recipe is coming to our Fall B+YND CMPNY materials, and we had to share a preview because it's that damn good.
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Let's get cookin'!
Butternut Squash Mac and Cheese
1 ½ cups butternut squash (peeled and chopped into cubes)
16 oz. package small gluten-free macaroni noodles
1 sweet onion, chopped
¼ cup reserved cooking liquid from the noodles
¼ cup raw cashews (quick soaked in hot water for 30 minutes)
1.5 tablespoons lemon juice
1 tablespoon sea salt
1 tablespoon dijon mustard
½ teaspoon garlic powder
Pinch of black pepper
¼ teaspoon turmeric
¼ teaspoon smoked paprika
First place butternut squash and onions to a pot and cover with water by at least an inch or two. Bring to a boil, turn down heat to medium and simmer until vegetables are tender (about 15 minutes or so). Meanwhile, cook gluten-free macaroni noodles according to package directions, and reserve 1/4 cup cooking liquid once noodles are finished cooking, before draining. Place noodles back in pot and set aside.
When squash and onions are tender, drain and add them to a high speed blender with the cashews, lemon juice, salt, dijon, garlic powder, black pepper, smoked paprika, turmeric and reserved cooking liquid from either the noodles or the squash. Blend until smooth.
Add butternut squash sauce to the macaroni noodles and stir, making sure every noodle is covered in sauce.
Recreating the recipe? Tag us on social @b_ynd, so we can shout it out!