RECIPE
17 INGREDIENTS10 STEPS55MIN

Butternut Squash Mac and Cheese

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2 Ratings
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The Edgy Veg
Candice Hutchings- the face of The Edgy Veg is on a journey to revolutionize the food we define as “vegan”
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This is how to make a simple Vegan Mac and Cheese with Butternut Squash that's nut free, soy free and dairy free. This Butternut Squash Mac and cheese is the perfect dish for any holiday and is really simple to make. Take your regular vegan mac and cheese up a notch!

55MIN

Total Cooking Time

17

Ingredients
The Edgy Veg
Candice Hutchings- the face of The Edgy Veg is on a journey to revolutionize the food we define as “vegan”
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Ingredients
US / METRIC
Servings:
4
Serves 4
Ingredient List
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2 cups
Butternut Squash , halved, deseeded, roasted
1.1 lb
Penne Pasta
1/2 cup
Unsweetened Almond Milk
1 Tbsp
Tapioca
Cornstarch
1/4 cup
Nutritional Yeast
1/2 tsp
Onion Powder
1/2 tsp
Garlic Powder
1 tsp
Dijon Mustard
1/2 tsp
1/2 tsp
to taste
to taste
Cayenne Pepper
(optional)
1/4 cup
Vegan Parmesan Cheese
(optional)
1 tsp
Crushed Red Pepper Flakes
(optional)
1 Tbsp
Fresh Parsley , chopped
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Directions

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Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Halve and deseed the Butternut Squash (2 cups) and place them on a baking sheet flesh side up. Drizzle some oil over the squash, and season with a bit of salt and pepper. Roast for 45-50 minutes, or until the squash is golden brown and/or tender.
Step 3
Bring a large stockpot of salted water to a boil. In the boiling water, cook Penne Pasta (1.1 lb) as directed on the package.
Step 4
Meanwhile, in a blender add 2 cups of butternut squash, Unsweetened Almond Milk (1/2 cup) , Tapioca (1 Tbsp) , Nutritional Yeast (1/4 cup) , Onion Powder (1/2 tsp) , Garlic Powder (1/2 tsp) , Dijon Mustard (1 tsp) , Apple Cider Vinegar (1 tsp) , Olive Oil (2 Tbsp) , Sea Salt (1/2 tsp) and Paprika (1/2 tsp) .
Step 5
Blend until smooth. Add more almond milk as needed.
Step 6
Season to taste with Sea Salt (to taste) and Cayenne Pepper (to taste) .
Step 7
Place into a small saucepot, over medium heat and cook, stirring constantly until sauce has heated through.
Step 8
Drain pasta in a colander and transfer back into the stockpot.
Step 9
Add the cheese-sauce to the pasta, along with vegan parm if using, and stir until combined.
Step 10
Serve pasta topped with Vegan Parmesan Cheese (1/4 cup) , Crushed Red Pepper Flakes (1 tsp) and Fresh Parsley (1 Tbsp)

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