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RECIPE
17 INGREDIENTS10 STEPS55MIN

Butternut Squash Mac and Cheese

3.0
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 Time

The Edgy Veg

Candice Hutchings- the face of The Edgy Veg is on a journey to revolutionize the food we define as “vegan”
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
2 cups
Butternut Squash , halved, deseeded, roasted
4 3/4 cups
Penne Pasta
1/2 cup
Unsweetened Almond Milk
1 Tbsp
Tapioca
or Cornstarch
1/4 cup
Nutritional Yeast
1/2 tsp
Onion Powder
1/2 tsp
Garlic Powder
1 tsp
Dijon Mustard
2 Tbsp
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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Nutrition Per Serving

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CALORIES
626
FAT
12.2 g
PROTEIN
20.5 g
CARBS
108.3 g

Cooking Instructions

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Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Halve and deseed the Butternut Squash (2 cup) 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.

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Nutrition Per Serving
Calories
626
% Daily Value*
Fat
12.2 g
16%
Saturated Fat
1.4 g
7%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
108.3 g
39%
Fiber
6.4 g
23%
Sugars
5.2 g
--
Protein
20.5 g
41%
Sodium
308.1 mg
13%
Vitamin D
0.3 µg
2%
Calcium
119.2 mg
9%
Iron
6.2 mg
34%
Potassium
690.6 mg
15%
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