Plant-based Butternut Squash Mac & Cheese

Name: Plant-based Butternut Squash Mac & Cheese
Yield: 3 servings
Cuisine: American
Ingredients: 0.5 medium butternut squash; 0.25 yellow onion; 6 oz Brami Curly Macaroni; 1.5 tbsp plant-based butter; 1.25 cups cashew milk; 8 oz plant-based cheddar cheese, shredded; 0.25 cup plant-based cream cheese; 1 tbsp nutritional yeast; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.5 tsp smoked paprika; 0.5 tsp dried Italian herbs; 0.25 tsp nutmeg; 1 vegetable or Chick bouillon cube; 0.25 cup reserved pasta water; salt; white pepper; avocado or olive oil for roasting

Serves 3

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Plant-based Butternut Squash Mac & Cheese

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Serves 3

Directions

1Halve the butternut squash and remove seeds.
2Quarter the yellow onion.
3Place the butternut squash and quartered yellow onion on a baking tray.
4Drizzle avocado or olive oil over the squash and onions.
5Season with salt and pepper.
6Roast the butternut squash and onion in the oven.
7Boil water in a pot for the macaroni.
8Add Brami Curly Macaroni to the boiling water and cook.
9Drain the cooked macaroni, reserving 1/4 to 1/3 cup of pasta water.
10In a pot, melt plant-based butter.
11Add cashew milk, plant-based cheddar cheese, and plant-based cream cheese to the pot.
12Whisk the ingredients until combined and creamy.
13Add nutritional yeast, garlic powder, onion powder, smoked paprika, dried Italian herbs, nutmeg, and a vegetable or Chick'n bouillon cube to the cheese sauce.
14Whisk until all ingredients are well combined and the sauce is smooth.
15Scoop the roasted butternut squash and onions into a blender.
16Add the reserved pasta water to the blender with the squash and onions.
17Blend the squash and onions until smooth.
18Pour the blended squash and onion mixture into the cheese sauce.
19Taste the cheese sauce and adjust seasonings if necessary.
20Add the cooked Brami Curly Macaroni to the cheese sauce.
21Stir until the macaroni is fully coated with the cheese sauce.
22Transfer the mac and cheese into a baking dish.
23Top with more shredded plant-based cheddar cheese.
24Cover the baking dish with another baking dish or a sheet.
25Bake in the oven until the cheese is melted and bubbly.
26Serve and enjoy the extra cheesy plant-based butternut squash mac and cheese.

Ingredients

0.5 medium butternut squash
0.25 yellow onion
6 oz Brami Curly Macaroni
1.5 tbsp plant-based butter
1.25 cups cashew milk
8 oz plant-based cheddar cheese, shredded
0.25 cup plant-based cream cheese
1 tbsp nutritional yeast
0.5 tsp garlic powder
0.5 tsp onion powder
0.5 tsp smoked paprika
0.5 tsp dried Italian herbs
0.25 tsp nutmeg
1 vegetable or Chick bouillon cube
0.25 cup reserved pasta water
salt
white pepper
avocado or olive oil for roasting

Equipment

knifebaking trayovenpotstovecolanderblenderwhiskbaking dish

Tips

Follow the recipe closely for best results.
Use Brami Curly Macaroni for protein and fiber.
Dairy-free butter, cream cheese, milk, and cheddar cheese are essential ingredients.
Nutritional yeast and seasonings pair perfectly with blended squash and onions.
When baking, cover the mac and cheese with a baking dish or sheet to help the plant-based cheese melt.

Plant-based Butternut Squash Mac & Cheese

Serves 3

instagram.com

Plant-based Butternut Squash Mac & Cheese

instagram.com

Serves 3

Directions

1Halve the butternut squash and remove seeds.
2Quarter the yellow onion.
3Place the butternut squash and quartered yellow onion on a baking tray.
4Drizzle avocado or olive oil over the squash and onions.
5Season with salt and pepper.
6Roast the butternut squash and onion in the oven.
7Boil water in a pot for the macaroni.
8Add Brami Curly Macaroni to the boiling water and cook.
9Drain the cooked macaroni, reserving 1/4 to 1/3 cup of pasta water.
10In a pot, melt plant-based butter.
11Add cashew milk, plant-based cheddar cheese, and plant-based cream cheese to the pot.
12Whisk the ingredients until combined and creamy.
13Add nutritional yeast, garlic powder, onion powder, smoked paprika, dried Italian herbs, nutmeg, and a vegetable or Chick'n bouillon cube to the cheese sauce.
14Whisk until all ingredients are well combined and the sauce is smooth.
15Scoop the roasted butternut squash and onions into a blender.
16Add the reserved pasta water to the blender with the squash and onions.
17Blend the squash and onions until smooth.
18Pour the blended squash and onion mixture into the cheese sauce.
19Taste the cheese sauce and adjust seasonings if necessary.
20Add the cooked Brami Curly Macaroni to the cheese sauce.
21Stir until the macaroni is fully coated with the cheese sauce.
22Transfer the mac and cheese into a baking dish.
23Top with more shredded plant-based cheddar cheese.
24Cover the baking dish with another baking dish or a sheet.
25Bake in the oven until the cheese is melted and bubbly.
26Serve and enjoy the extra cheesy plant-based butternut squash mac and cheese.

Ingredients

0.5 medium butternut squash
0.25 yellow onion
6 oz Brami Curly Macaroni
1.5 tbsp plant-based butter
1.25 cups cashew milk
8 oz plant-based cheddar cheese, shredded
0.25 cup plant-based cream cheese
1 tbsp nutritional yeast
0.5 tsp garlic powder
0.5 tsp onion powder
0.5 tsp smoked paprika
0.5 tsp dried Italian herbs
0.25 tsp nutmeg
1 vegetable or Chick bouillon cube
0.25 cup reserved pasta water
salt
white pepper
avocado or olive oil for roasting

Equipment

knifebaking trayovenpotstovecolanderblenderwhiskbaking dish

Tips

Follow the recipe closely for best results.
Use Brami Curly Macaroni for protein and fiber.
Dairy-free butter, cream cheese, milk, and cheddar cheese are essential ingredients.
Nutritional yeast and seasonings pair perfectly with blended squash and onions.
When baking, cover the mac and cheese with a baking dish or sheet to help the plant-based cheese melt.