• Olivia Gural

Butternut Squash Mac n' Cheese


  • 1 cup cashew milk

  • 2 cups butternut squash, cubed

  • 1 tbsp nutritional yeast

  • 2 tsp dijon mustard

  • 2 garlic cloves

  • 1 tbsp fresh lemon juice

  • 1 tbsp onion powder

  • 1 tbsp nutmeg

  • 1 tbsp onion powder

  • 1 tbsp cayenne pepper

  • 1 box fusseli pasta, gluten free

  • 1 can peas, drained and rinsed

  • 3 fresh basil leaves for garnish


  1. In a large pot of salted water, cook pasta per package instructions

  2. In a separate pot of water, cook butternut squash until tender

  3. Once butternut squash is tender, drain and place in a blender, add the milk, dijon mustard, nutritional yeast, garlic, lemon juice and all seasoning. Blend until creamy

  4. Pour creamy mixture into a large saucepan, add the peas and pasta, toss to coat and top with basil

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