Butternut Squash Mac & Cheese
Butternut Squash Mac & Cheese
Comfort food, but make it nutritious! A simple recipe made with just a few ingredients, this recipe is a perfect thanksgiving side, or seasonal dish to enjoy right now! I made it vegan and gluten free, but it’s totally customizable to meet your own preferences, just use your favorite pasta (gluten-free or regular) and your favorite cheese! This is always a crowed pleaser!
Ingredients
Sauce:
2 1/2 cups butternut squash (1” cubes)
1/4 cup tahini
2 tbsp kosterina Everday EVOO
1/3 cup shredded vegan cheese (colby jack or cheddar)
1/4 tsp paprika
1/4 tsp sea salt
1/4 tsp ground pepper
2 cups Veggie stock
Toppings:
Crispy sage (fresh sage- pan fried in everday EVOO)
Kosterina Garlic EVOO
Gluten free pasta of choice- i used chickpea cavatappi
Method
Bring veggie stock to a boil in a medium saucepan. Add butternut squash lower heat to a simmer and cook until soft, about 20 minutes.
While the squash is cooking, cook your pasta and pan fry the sage. Add a drizzle of kosterina everday EVOO to a shallow pan and fry sage a few minutes on each side until crispy.
Once your squash is cooked, turn off the heat and drain out about a cup of the liquid into a measuring cup and put to the side.
If using an immersion blender add in tahini & EVOO to the suacepan with the squash, then blend until smooth. Or transfer to the squash to a blender or food processor and add the tahini and EVOO and blend.
Transfer the sauce back to the sauce pan if needed. Turn heat on low and add in the shredded cheese, a splash of the reserved veggie stock, salt, pepper, & paprika and cook on low for about 5 minutes stirring with a whisk. Taste and add more salt and pepper if needed.
Pour sauce over the pasta and mix.
Serve in bowls with a drizzle of kosterina garlic EVOO and the crispy sage leaves.
Save the reserved liquid in a jar if you’ll be saving leftovers and reheating. Add a splash to the pot when you reheat to get that smooth consistency again!
