If Thanksgiving had a specific taste, I think it would be this recipe. This butternut squash macaroni and cheese is the perfect alternative if you are living a plant-based lifestyle or if you simply can’t tolerate dairy. This meal is simple, comforting, and can be paired well with a simple green salad for a perfect meatless meal. I think you may have just stumbled across your new favorite fall dish!
1 medium butternut squash, peeled, seeded, and diced
1 small shallot, quartered
1-1/2 cups oat milk
1/2 cup vegetable broth
1/2 tsp. Vitacost Himalayan Fine Pink Salt
1/4 tsp. white pepper
1/4 tsp. ground nutmeg
1 lb. box elbow pasta, cooked
1-1/2 cups vegan cheddar cheese
1/4 cup vegan Parmesan cheese
In a pot over medium-high heat, add the butternut squash, shallots, oat milk, vegetable broth, and salt.
Bring to a simmer and reduce heat to medium-low; cover and cook until squash is tender. Check with a fork after 20 minutes.
Using an immersion blender, purée the squash and milk mixture until smooth. Mix in the nutmeg and pepper.
In a large bowl, combine the pasta with the squash sauce. Add the cheddar and Parmesan cheese.
Stir until the pasta is well combined and the cheese has melted.
Serve and enjoy.
Chef’s tip: For an added bonus, crisp up some sage leaves in vegan butter. Drizzle some of the sage butter on top as well.