Butternut Squash Mac and Cheese
A creamy and cozy butternut squash mac and cheese made with silken tofu and nutritional yeast for the perfect plant-based comfort food!
Servings: 6
Equipment
- Baking Sheet
- Large Pot
- High Speed Blender
Ingredients
- 1 tbsp Olive Oil
- 1 medium Butternut Squash Cut in half and deseeded
- 1 White Onion cut into quaters
- 1 head Garlic with the top cut off, exposing the garlic cloves
- ½ tsp Sea Salt
- 16 oz Pasta of your choice Use gluten-free if needed
- 10 oz Silken Tofu
- ¾ cup Nutritional Yeast
- 1 tbsp Lemon Juice About the juice of ½ a lemon
- 1 tbsp White Miso Paste
- ½ tsp Cayenne Pepper Optional
- ½ tsp Black Pepper
- ½ cup Pasta Water
- ½ tsp Sea Salt
Instructions
- Preheat your oven to 425°F and line your baking sheet with parchment paper or a silicone baking mat.
- Prep your veggies, cut your onion into quarters, cut the squash in half and remove seeds, and cut the top off the head of garlic to expose the cloves. Place all of your veggies on the baking sheet and cover with 1 tbsp of olive oil, and sprinkle with sea salt. Make sure to cover the cut side of your squash and garlic. Then place the cut side of your squash and garlic down on either your parchment paper or baking mat. Then place in the oven and roast for 30 to 35 minutes, or until your squash is fork-tender.
- While your veggies are roasting, bring a large pot of water to a boil and cook your noodles according to the package directions. Reserve at least ½ cup of the pasta water for later.
- Next, scoop the roasted butternut squash into your blender. Add in the roasted onion, and squeeze the roasted garlic into your high-speed blender. Also, add in your silken tofu, nutritional yeast, lemon juice, black pepper, and miso paste. Blend this mixture until completely smooth and creamy, stopping to scrape the sides as needed. Stop to taste and check the consistency. Feel free to add more salt or nutritional yeast here. Also, add some pasta water to thin out your sauce if it is too thick.
- Pour your butternut squash cheese sauce over your noodles and mix to combine and serve!
- Storage Instructions: Store any leftovers in an airtight container in the refrigerator for up to 4 days. Make sure the pasta has cooled completely before sealing to prevent excess moisture.
- Reheating Instructions: Reheat on the stovetop over low heat, adding a splash of plant-based milk or vegetable broth to loosen the sauce as needed. You can also microwave individual portions in 30-second intervals, stirring in between, until heated through.