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Monday, June 24, 2024

Butternut Squash Mac and Cheese


Creamy, tacky Butternut Squash Mac & Cheese with roasted sesame garlic! The proper consolation meals to cozy as much as for a fast weeknight meal.

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Description

Creamy, tacky Butternut Squash Mac & Cheese with roasted sesame garlic! The proper consolation meals to cozy as much as for a fast weeknight meal. 


  • 1 small butternut squash or 1 scant cup (210g) mashed butternut squash
  • 1 (100g) small onion
  • 1 head of garlic
  • 1 tbsp (15ml) sesame oil
  • 1/3 cup (48g) uncooked cashews, soaked
  • 1 tbsp (15ml) lemon juice
  • 1 tbsp (20g) miso paste
  • 1/2 teaspoon (3g) dijon mustard
  • 1/8 tsp nutmeg
  • 1/2 tsp (2.5g) salt
  • 1/8 teaspoon black pepper
  • 1/3 cup non dairy milk or pasta cooking water
  • 1/2 (70g) cup vegan shredded cheese
  • 8 ounces (224g) macaroni noodles
  • 1/4 cup panko breadcrumbs
  • 1 tbsp vegan butter


  1. Preheat oven to 200 C (400 F). Minimize the butternut squash to separate the bulb and elongated portion. Then slice each items lengthwise. Take away seeds from the bulb portion of the squash. Place on a baking tray, flesh facet up.
  2. Slice onion in half after which into quarters. Place on baking tray. Drizzle olive oil on the butternut squash and onion and rub it into coat totally.
  3. Slice the highest of the garlic bulb to show the tops. Place on a chunk of foil and drizzle with sesame oil. Wrap the garlic bulb after which place on baking tray. Bake the squash, onion and garlic for 40-45 minutes or till squash is delicate and totally cooked.
  4. Within the meantime, prepare dinner macaroni noodles in keeping with bundle directions.
  5. When the squash and onion is delicate and garlic is roasted, take away from oven and permit it to chill for 10 minutes. As soon as cool sufficient to deal with, scoop out the flesh of the squash. Measure a heaping 3/4 cup (210g) of the squash and add to a blender. Add the onion, garlic, cashews, lemon juice, miso paste, dijon mustard, nutmeg, salt, pepper and non-dairy milk (or pasta water). Mix till clean and creamy. If too thick, add 1-2 tbsp further liquid. Style and regulate seasoning as wanted.
  6. Pour the cheese sauce right into a saucepan over medium warmth. Add the cheese and blend till melted by way of. Add the macaroni and blend to mix.
  7. Add panko and vegan butter to a bowl and blend together with your fingers. Divide the mac and cheese into desired casserole dishes after which prime with the panko combination. Bake in a toaster oven at 180 C (350 F) for 10-12 minutes or till golden brown.
  8. Serve instantly and luxuriate in!

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