BUTTERNUT SQUASH MAC N' CHEEZE
WHAT YOU NEED
1 package of organic brown rice macaroni noodles (We dig the brand Rizopia)
1 medium butternut squash, peeled, chopped and roasted
3 tbsp.of softened coconut oil
7 tbsp of nutritional yeast (We dig Bragg's, as its GMO free)
1 tsp Dijon mustard
1 tbsp fresh lemon juice
2 tbsp. of garlic powder or 3 garlic cloves
1/2 tsp oregano
1/2 tsp basil
1/2 tsp rosemary
2 tbsp. thyme
1 tsp. turmeric powder (our 'natural' food colouring)
1/2 tsp paprika
2 tsp sea salt, or to taste
1/4 cup non-dairy milk to help thin out the sauce
1/2 - 1 cup of Daiya (optional)
2 pieces of your favourite bread, toasted and ground up. (We dig, Ezekiel: Food For Life)
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper (non-bleached). In a medium sized bowl,
add the chopped butternut sqush with some softened coconut oil and sea salt and mix until covered. Add the squash
to the baking sheetand roast for approximately 30 minutes. Half way through turn it over.
Cook the pasta according to package directions. Note: Cook your pasta being mindful of when your butternut squash will be done.
It takes approximately 15 minutes to cook. You don't want to cook it too early.
Toast two slices of bread in your toaster. Add the toasted bread into your food processor with 1 tbsp of coconut oil, until the crumbs form. Set aside.
Assemble your sauce ingredients, butternut squash, seasonings, lemon, salt, nutritional yeast, Dijon mustard, non-dairy milk and Daiya cheese and
add to a food processor. Process until smooth. Add the sauce mixture to a sauce pan and cook, stirring, until mixture boils and thickens.
If the sauce needs thinning out add some almond milk. Drain and rinse pasta.
Add the pasta back into the same pot and add the sauce on top and stir until combined. Transfer the pasta and sauce mixture into a casserole dish.
Sprinkle on breadcrumb toppings, and bake at 350 for about 25 minutes. This meal is wonderful because it makes for delicious leftovers.