Butternut Squash Mac & Cheez
Jun 01, 2022 06:00AM ● By D. Natasha (Chef Beee) Brewley, PhD, MBA, HHC
Butternut Squash Mac & Cheez (Photo: Chef Beee)
4 cups water
1 Tbsp salt
1 box ziti pasta
½ butternut squash, peeled and cubed
1 cup organic cashews
1 cup cashew milk, unsweetened
3 cloves garlic
1 cup nutritional yeast
1-2 pinches Himalayan salt
1 tsp nutmeg
½ Tbsp black pepper, ground
1 pack plant-based cheddar cheese shreds, optional
Making the Ziti Pasta
In a medium-sized pot, bring the water to a boil.
Add the pasta and salt to the water.
Reduce heat and cook until pasta is al dente—still firm but a bit chewy.
Reserve some of the pasta liquid before draining the pasta through a colander.
Set aside in a baking dish.
Making the Butternut Cream Sauce
Preheat oven to 400º F.
In a high-speed blender, add cashews, cashew milk, garlic and nutritional yeast, and blend on high until smooth, creamy and thick. Set aside.
Put butternut squash and 1 cup water in a large pot and cook until very soft.
Place cooked butternut squash and cashew sauce in a blender and blend until smooth.
Fold the butternut cashew sauce into the pasta in the baking dish.
If desired, sprinkle the plant-based cheddar cheese shreds on top.
Place pan in oven and bake for 20 minutes.
Let cool before eating.
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