Butternut Squash Mac and "Cheese"
The two ingredients that may be new for some are hemp seeds and nutritional yeast. Both are optional really, but add a nutritional punch. If you can’t find or don’t have either, you could blend in cottage cheese or add shredded cheddar if that is more your speed.
Butternut Squash Mac and “Cheese”
3 cups (or 15oz package) diced butternut squash
½ lb pasta (8oz dry) cooked per the package instructions
1-2 teaspoons olive oil
¾ cup unsweetened almond milk
2 tablespoons hemp seeds
¼ teaspoon turmeric powder
¼ teaspoon garlic powder
Pinch of blackpepper
½ teaspoon salt
1 tablespoon nutritional yeast (optional)
Bring large pot of water to boil.
In a large microwave-safe bowl add cubed squashand 1/4 cup water, cover with plastic wrap and microwave/steam until tender. About 5-6 minutes on high.
Add pasta to now boiling water and cook the pasta per the package instructions.
Once the pasta is done, drain and set aside.
In the same pot (now empty), add the olive oil, cooked squash, milk, hemp seeds, garlic powder, salt, pepper, and nutritional yeast and bring to simmer.
Turn off heat and puree mixture using a hand-blender or free-standing blender.
Now add your drained pasta to squash mixture and mix until pasta is well coated with sauce.
Serve and enjoy!
Ashley Munro, RD, CDE is an Arizona-based registered dietitian, chef, and certified Intuitive Eating counselor who helps others heal their relationship with food by letting go of diet rules and learning to accept their bodies. Through delicious cooked meals and recipes, Ashley shares her passion for food freedom, cooking, and family at her blog, Ashley Munro Nutrition.