One of my favorite fall vegetables is Butternut squash. Not only is it hearty, it is packed with Vitamin A, fiber and potassium. When I make this vegan Butternut squash mac and cheese recipe, my entire family is happy. Try it out tonight! (originally appeared on Mallory Maddox)
INGREDIENTS
-1 Butternut squash, medium
-1 tbsp Avocado oil
-1 Yellow onion, small
-4 Garlic cloves, minced
-1/2 tsp Sage, dry
-1 tsp Thyme, dry
-1-2 cups Vegetable broth
-1 package Elbow noodles, gluten free
-1 tsp Paprika
-3 tsp Himalaya pink salt
-1/2 tsp Cumin
-1 tsp Oregeno
-1 Handful Parsley, fresh & chopped
DIRECTIONS
-Peel butternut squash, and cut into cubes.
-In large stockpot, heat avocado oil on med-high, and saute onion. Add garlic, sage, and thyme once onion is soft, and saute for about 30 more seconds.
-In same pot, add 1 cup of vegetable broth and bring to a boil. Add butternut squash, bring back to a boil, and then reduce heat to med-low.
-Cook butternut squash for about 15 minutes, or until it becomes soft.
-Add all ingredients from pot to high speed blender or food processor and let it cool while you cook noodles.
-In the pot you were previously using, cook noodles according to package.
-Add paprika, sea salt, cumin, and oregano to blender, and blend all ingredients until smooth. (This is where you may want to add more vegetable broth or water if the sauce looks too thick for your liking.)
-Pour sauce over cooked noodles, stir until covering all pasta.
-Garnish with chopped parsley, and enjoy!