Connect with me!
Vegetable Way
  • Blog
  • About
  • Recipe Index
  • Restaurant Reviews

Butternut Squash Macaroni

11/2/2014

3 Comments

 
Picture
This sauce is so simple I was amazed. I had a butternut squash and a recipe I wanted to make that only called for half of it (to be posted later), so I needed something to do with the other half. I had seen sauces made with butternut squash before, but had never attempted one myself. Since I am always trying to find a vegan cheese/cream sauce that my boyfriend, Jay, will like I thought I would give it a shot.
Picture
I thought roasting the squash would add a little something extra to the sauce flavor. In choosing spices to roast it with I thought adding nutritional yeast here could add a little bit more of the cheesy taste that I am always looking for. I wasn't exactly sure what I would add to make the sauce besides some more nutritional yeast and some non-dairy milk - turns out I didn't need a whole lot more - check out below! When Jay tasted the sauce as I was making it he said it really had that cheesy flavor that most of my sauces are missing! The cheesy flavor diminished a bit during cooking, which I'll have to work on, but we both agreed that the consistency was spot on.

Picture
Ingredients:
1/2 Butternut Squash, peeled with seeds removed
Olive oil
3 TB Nutritional Yeast
Ginger Powder
Onion Powder
1 Box Whole wheat pasta of your choice (I used shells - elbow or rigatoni would work well too)
1 Cup non-dairy milk (I used unsweetened almond milk)
1 Clove Garlic
1/2 Cup Bread crumbs

Instructions:
Preheat the oven to 400 degrees. Slice squash into quarter inch thick pieces and place on a baking sheet with parchment paper. Lightly oil the top of the squash, just enough so it doesn't get burnt (if you aren't using parchment paper then oil both sides of the squash). Sprinkle the squash with nutritional yeast (this is not where you use the full three tablespoons), ginger powder, and onion powder. Roast for 30 minutes. Let cool.

While the squash is roasting cook your pasta according to package directions.

Peel and slice the garlic clove into about 4 slices. Once the squash is cool to the touch add it to your food processor or blender (my blender only works well with a lot of liquid so I used my food processor). Add half the non-dairy milk, garlic, and 2 tablespoons of nutritional yeast. Blend until smooth. Continue to add the rest of the milk and nutritional yeast until you have the desired flavor.

Combine the pasta with 2 cups of the sauce and place in a casserole dish lined with parchment paper. Sprinkle pasta with a little bit more nutritional yeast and bread crumbs. Cover with aluminum foil and cook for 15 minutes. Remove the foil and broil 5 minutes uncovered. Enjoy!

Note: I've entered this recipe in theVirtual Vegan Linky Potluck 23 - check it out!
3 Comments
Erin
11/3/2014 08:55:48 am

This looks amazing!!

Reply
Meghan
11/3/2014 01:59:25 pm

Thanks!!

Reply
Annie link
12/4/2014 07:44:48 am

Pure comfort food! Thanks for sharing at the weekly Potluck!

Reply



Leave a Reply.

    Author

    This blog is about my adventures adhering to a plant-based diet in a meat-based world and incorporating vegan practices into more parts of my life. As many of my friends and family aren't vegan, and the best part of cooking is sharing your food with others, I try to make recipes that can be enjoyed by vegans and meat-eaters alike. 

    Picture

    Categories

    All
    Acorn Squash
    Appetizers
    Apples
    Asian Inspired
    Avocado
    Banana
    Basil
    Beans
    Beets
    Bell Pepper
    Beyond Meat
    Blueberry
    Boston
    Breakfast
    Broccoli
    Brussel Sprouts
    Butternut Squash
    Cambridge
    Carrots
    Cashews
    Cauliflower
    Cheese Sauce
    Cooking Greens
    Corn
    Cranberry
    Delicata Squash
    Dessert
    Edamame
    Eggplant
    Gluten Free
    Grains
    Green Beans
    Ice Cream
    JayApproved
    Kale
    Leeks
    Macaroni
    Mushrooms
    Noodles
    Nut Free
    Onion
    Orange
    Pasta
    Peanut Butter
    Peanuts
    Pear
    Peas
    Pesto
    Pie
    Pittsburgh
    Pizza
    Potato
    Quinoa
    Restaurants
    Rice
    Sandwich
    Seitan
    Sides
    Slow Cooker
    Something GUD
    Sour Cream
    Soy Free
    Spaghetti Squash
    Spinach
    Stew
    Summer Squash
    Sun Dried Tomaotes
    Sweet Potato
    Tacos
    Tahini
    Tempeh
    Thanksgiving
    Tofu
    Tomato
    Veggie Burger
    Zucchini

    Archives

    March 2017
    February 2017
    January 2017
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    December 2014
    November 2014

    RSS Feed

Powered by Create your own unique website with customizable templates.