Butternut Squash Mac and Cheese

Butternut Squash Mac and Cheese

Golden, velvety and deeply savoury, this plant-based mac and cheese wraps tender pasta in a silky butternut squash sauce laced with melted plant cheddar and a whisper of nutmeg. The squash gives the sauce its famously orange hue and a natural sweetness that balances the sharp, tangy cheese. It is hearty enough for a midweek dinner and comforting enough to bring to the table on a cold weekend.

Ingredients
[ ] 400 g dried egg-free short pasta (fusilli or macaroni)
[ ] 1 medium butternut squash (about 800 g), peeled, deseeded and cut into 2 cm cubes
[ ] 2 tablespoons plant-based butter (such as Naturli or Vitalite)
[ ] 3 garlic cloves, finely minced
[ ] 1 medium onion, finely diced
[ ] 200 ml unsweetened oat cream or cashew cream
[ ] 150 g plant-based cheddar-style cheese (such as Violife or Sheese), grated
[ ] 2 tablespoons nutritional yeast
[ ] 1 teaspoon Dijon mustard
[ ] ¼ teaspoon freshly grated nutmeg
[ ] ½ teaspoon smoked paprika
[ ] 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
[ ] Small handful of fresh flat-leaf parsley, roughly chopped, to serve
[ ] Salt and freshly ground black pepper, to taste
[ ] 1 tablespoon olive oil

Instructions
[ ] 1. Bring a large pot of well-salted water to the boil over a high heat.
[ ] 2. While the water heats, toss the butternut squash cubes with the olive oil, a pinch of salt and the smoked paprika on a baking tray. Spread in a single layer.
[ ] 3. Roast the squash in an oven preheated to 200 °C (fan 180 °C / gas 6) for 25 minutes, until tender and lightly caramelised at the edges.
[ ] 4. When the water is boiling, cook the pasta according to the packet instructions until al dente. Reserve 200 ml of the pasta cooking water before draining.
[ ] 5. Melt the plant-based butter in a large, deep frying pan or saucepan over a medium heat. Add the diced onion and cook for 6–8 minutes, stirring occasionally, until softened and translucent.
[ ] 6. When the onion is softened and translucent, add the minced garlic and thyme to the pan and cook for 1–2 minutes, until fragrant.
[ ] 7. Transfer the roasted squash, softened onion and garlic mixture, oat or cashew cream, nutritional yeast, Dijon mustard and nutmeg to a blender. Add 100 ml of the reserved pasta water.
[ ] 8. Blend on high until completely smooth and silky.
[ ] 9. When the sauce is smooth, season generously with salt and pepper.
[ ] 10. Pour the blended sauce back into the frying pan over a low-medium heat. Add the grated plant-based cheddar and stir until fully melted and the sauce is glossy.
[ ] 11. Add the drained pasta to the sauce and fold together gently, loosening with extra pasta water a splash at a time if needed.
[ ] 12. Warm through for 2–3 minutes, until the pasta is evenly coated and piping hot.
[ ] 13. Divide between four bowls, scatter over the chopped parsley and finish with a crack of black pepper. Serve immediately.
[ ] 14. To store, allow to cool completely.
[ ] 15. Refrigerate in an airtight container for up to 3 days.
[ ] 16. When reheating, add a splash of water or oat milk to the pan over a low heat to restore the sauce's creaminess.

https://www.cuisinesavvy.com/recipe/butternut-squash-mac-and-cheese