I’ve been craving mac and cheese for about 2 years now. Sad, I know. But I’ve decided that the effects cheese and milk have on my system aren’t worth the temporary satisfaction of a hot, steamy, comforting, cheesy, melty, delicious bowl of mac and cheese. That’s what I keep telling myself, anyways. However, I recently discovered the plethora of GF pasta options available in grocery stores like Whole Foods and ALDI, and knew that I could find a way to fill the mac and cheese void in my life. Butternut squash is (obviously) the answer. I know there are still some of you out there who don’t want to be members of my butternut squash fan club *ahem, Matt* but let me tell you, this recipe is a game changer.
Let’s talk about some of the seemingly unnecessary/obscure ingredients I use in my recipes, because I promise that once you stock up on them, you’ll use them all the time…
- Nutritional yeast- This is a staple for your dairy-free pantry that mimics the flavor of Parmesan cheese in any dish, and is full of protein, vitamins, antioxidants, and minerals.
- Smoked paprika- I never knew or cared about the difference between regular paprika and smoked paprika until our trip to Southern Spain last year. Smoked paprika is used in lots of traditional vegetable dishes like chickpea stew, and as soon as I got home I bought a jar. A little goes a long way to create a smoky heat that brings out the flavor of just about any vegetable. Buy some!
- Roasted garlic- I know this seems like an extra step, but the flavor of roasted garlic is mild with this wonderfully creamy texture that makes a big difference in your finished product. I roast a couple heads at a time and keep them refrigerated in a jar so I can squeeze a couple cloves into whatever I’m cooking. I have instructions below.
Creamy Butternut Squash Pasta
Makes about 4 servings
1/4 C raw cashews
Salt & pepper
1 package cubed butternut squash (about 3C)
3 cloves garlic
Juice from 1/2 a lemon
2 T nutritional yeast (optional)
1 t onion powder
1/2 t smoked paprika
1/4 t chili powder
1/4 – 1/3 C vegetable broth or water
1 package GF pasta
Optional roasted vegetables for serving (Brussels sprouts or kale)
Soak cashews in 1 C of boiling water for at least 30 minutes, until they soften and absorb a good amount of the water.
Preheat oven to 375°. Toss cubed butternut squash with olive oil, salt & pepper and roast in oven for about 30 minutes until tender. Remove from oven and set aside. (If you are making roasted vegetables to go with your pasta, make those now, too.)
Roasted garlic- Slice the very top off of a whole head of garlic, drizzle with olive oil and wrap in aluminum foil. Roast in oven for about 20 minutes until fragrant.
Prepare GF pasta according to package instructions. Do NOT over cook!
In a blender, combine roasted butternut squash, drained cashews, about 3 cloves of roasted garlic, lemon juice, nutritional yeast and seasonings and pulse until combined. Add broth or water a little at a time and continue to pulse until you reach desired consistency (I left mine pretty thick).
Combine cooked pasta with sauce and top with roasted vegetables of choice and sriracha, hot sauce of choice, or crushed red pepper. Enjoy!