Whether you’re gluten-free, dairy-free, plant-based, vegan, or just looking for a healthy (and yummy) mac and cheese recipe, you’re in luck! This ooey, gooey Butternut Squash Mac and Cheese is full of flavor and free of guilt. And it feels just like home!
Butternut Squash Mac and Cheese
Makes: 4 servings
1 cup butternut squashed, peeled and chopped into 1- to 2-inch cubes
1 tablespoon oil of your choice (olive or coconut)
salt and pepper (to taste)
1 package brown rice noodles
1/4 cup nutritional yeast (available at Whole Foods and most health food stores)
1 teaspoon dijon mustard
3/4 cup unsweetened almond milk
1 cup steamed broccoli, diced very fine (optional)
1. Preheat oven to 425 F. Put butternut squash in a casserole dish and toss with oil, salt, and pepper. Roast until soft, about 40 minutes.
2. While the squash is cooking, prepare noodles per package instructions.
3. Remove squash and let cool for 5-10 minutes. In a blender, blend butternut squash, nutritional yeast, mustard, and almond milk together.
4. Toss with hot noodles and stir in broccoli. Serve it up!