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Butternut Squash Mac And Cheese

Peel and chop one butternut squash, or use canned butternut squash. Place 1 cup of squash into the steamer and refrigerate any extra squash to be used in other recipes throughout the week. Steam until softened, about 10-15 minutes depending on size of squash chunks. Place steamed squash in blender, but do not blend yet. In a pan over low heat, whisk together plant milk and tapioca flour. Stir in n. . .

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Servings: 2

Prep Time: 00:15

Cook Time: 00:25

Main Ingredients

1 cup butternut squash, from can or from a whole squash*

1 cup plant milk of choice. use rice, hemp, or oat milk to make this nut-free

1 tablespoon tapioca flour**

1/3 cup 1 tablespoon nutritional yeast

2 teaspoons dijon mustard

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/4 teaspoon paprika (smoked is a good option)

1 - 2 tablespoons lemon juice

2 tablespoons vegetable broth

salt and pepper to taste

8 oz macaroni, whole wheat or gluten free

Preparation

1Peel and chop one butternut squash, or use canned butternut squash. Place 1 cup of squash into the steamer and refrigerate any extra squash to be used in other recipes throughout the week. Steam until softened, about 10-15 minutes depending on size of squash chunks. Place steamed squash in blender, but do not blend yet.

2In a pan over low heat, whisk together plant milk and tapioca flour. Stir in nutritional yeast, dijon mustard, onion powder, garlic powder, lemon juice, and salt & pepper. Whisk over low heat until thickened, about 5 minutes.

3Cook macaroni pasta according to package directions.

4Add sauce from the pan into the blender with the steamed butternut squash and blend until combined. Pour over pasta and mix in steamed vegetables of choice (kale, broccoli, more squash, etc.)

Additional Notes

*You can replace the butternut squash with pumpkin or sweet potatoes. **If you don't have tapioca flour you can use arrowroot flour, cornstarch, or even regular whole wheat flour.

Reviews: 0

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