Curried Butternut Squash Mac and Cheese
Mac and Cheese but make it curried, and vegan. This Curried Butternut Squash Mac and Cheese really takes things to another level. Gourmet Mac and Cheese AT HOME!
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Servings: 2 servings
Equipment
- stove
Ingredients
- 2 cups curry spiced roasted butternut squash
- 2 cups plant based milk
- ½ cup cashews (soaked and drained)
- ½ cup vegan cheddar strands (I used @earth_choice)
- 1 tbsp curry powder
- 1 tsp turmeric powder
- 2 tbsp nutritional yeast
- salt pepper chilli flakes
- ½ cup frozen peas
- ½ cup reserved pasta water
Instructions
- Reserve 3/4c roasted butternut squash.
- Place 1-1/4 cup squash, cashews, milk, cheese, nooch, curry, turmeric in a blender and blend until smooth. Season with salt and pepper.
- Boil pasta and reserve 3/4 cup pasta water. Drain and rinse pasta. Add 1 Tbsp olive oil to the pasta pot.
- Place reserved squash in pot, add-in peas, pasta and cheese sauce.
- Add in reserved pasta water to thin and make super creamy, shiny and smooth. Season with more salt, pepper and chilli flakes and serve with garlicky rapini. OMG so delish!
Nutrition
Nutrition Facts
Curried Butternut Squash Mac and Cheese
Serving Size
1 serving
Amount per Serving
Calories
508
% Daily Value*
Fat
26
g
40
%
Saturated Fat
5
g
31
%
Polyunsaturated Fat
6
g
Monounsaturated Fat
9
g
Sodium
414
mg
18
%
Potassium
1348
mg
39
%
Carbohydrates
52
g
17
%
Fiber
11
g
46
%
Sugar
13
g
14
%
Protein
21
g
42
%
Vitamin A
16116
IU
322
%
Vitamin C
62
mg
75
%
Calcium
457
mg
46
%
Iron
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.