Butternut Squash Macaroni & Cheese

Ingredients

Yield:

6 servings

• • 454 Grams / 1 pound – butternut squash
  • 200 g / 8 ounces – cauliflower florets
  • 80 Grams / 1/4 medium – onion
  • 125 ml / ½ cup or rice, soy or almond milk
  • 25g / 3 tbsp flour
  • 5 ml / 1tsp Dijon mustard
  • 15 ml / 1 tbsp soy sauce
  • 10 ML / 1/2 tablespoon– olive oil
  • 225 Grams / 8 ounce – macaroni pasta, dry
  • 125 Grams / 1/2 cup– Dairy Free Cream Cheese
  • 20 gram / 1/8 cup – panko (Japanese bread crumbs)

Preparation

Difficulty:

Easy

Time:

20 MinutesPrep

Total Time:

1 Hourtotal

1. 1. Preheat oven to 425°F
   2. Wash, peel, and cut butternut squash. Chop onion and cauliflower
   3. Toss the butternut squash, cauliflower and onions with olive oil and place onto a lined cookie sheet; bake for 15-20 minutes until slightly browned
   4. While veggies are roasting, cook pasta according to package directions. Drain
   5. Once veggies are done, remove from oven and allow to cool slightly. Add to a blender and pureé
   6. On medium heat add dairy free milk and flour together, cook until slightly thicken, add the vegetable pureé, mustard, soy sauce & vegan cream cheese and melt
   7. Mix together the macaroni, and vegetable sauce
   8. Once fully mixed, place into an oven-safe dish and top with Panko
   9. Bake for 10 minutes or until bubbly and slightly browned
   10. Scoop out a portion and place on the plate to enjoy