Ok, so here we are again…it’s chilly out and the clothes are becoming heavily layered. This time of year, I automatically want carbs, carbs, carbs, and more carbs. Maybe it’s because my body knows it’s hibernation season and I must eat as much as possible to survive the bitter cold. I’ve realized that my two main dishes for late fall & winter are soup (with bread of course) and pasta.
However, this is the year I promised myself I would stay in shape and keep the curves (I actually want) ….ya know got to have goals. Therefor I am on a mission to make the “healthiest” version of all these pasta dishes I love so much. First up is butternut squash mac and cheese…childhood favorite remade!
1 butternut squash, deseeded & cut in half
Salt & Pepper
1/2 cup raw cashews, soaked
2 tablespoons nutritional Yeast
1 cup water
1 LB pasta of choice
(I use chick pea pasta-high in protein & GF)
- Soak cashews
- Preheat oven 350
- Cut butternut squash in half & deseed. Brush squash with olive oil, salt, & pepper. Place on baking sheet and bake until tender about 25-30 minutes. Once cooked & cool enough to handle scoop out flesh.
- Pulse cashews in food processor or blender. Add nutritional yeast & pulse again.
- Add cooked butternut squash & water. Blend until smooth. Adjust seasonings & enjoy.
CHEF’S TIPS & TRICKS
- I avoid using a microwave mainly because it changes the quality of food making it no longer irresistible. However, after trying any way possible to reheat this dish it actually reheats best in the microwave covered for a few minutes.
- I love to add spinach, broccoli, or any green to add extra veggies!
- I personally don’t own a vitamix but I have made this in one and it gives it a perfect velvety texture that can’t be compared when making it in a food processor.
I originally got this recipe from The Plantpower Way by Rich Roll & Julie Piatt…seriously one of the best plant based recipe books you can read. Highly recommend it (its a life changer)