Butternut Squash Mac and Cheese

• 分量: 6 servings
• 調理時間: 10 minutes
• 総時間: 30 minutes

材料

1 pound diced butternut squash (about 4 cups chopped)*

1/2 cup raw cashews

2 cups water

2 tablespoons cornstarch

1/2 cup nutritional yeast

1 tablespoon dijon mustard

1/2 teaspoon garlic powder

1 teaspoon onion powder

2 tablespoon lemon juice

1 1/2 teaspoon salt, or to taste

16 ounces pasta of choice, I used little shells

Optional, for serving: thawed frozen peas, cooked kale, or roasted broccoli

手順

Cook the Butternut Squash

If using a fresh whole squash, peel and cut the squash into cubes. Measure about 4 cups (1 pound).

To cook in an Instant Pot: Add the squash and 2-3 cups of water, to cover, to your Instant Pot and cook on high pressure for 8 minutes. Carefully release the pressure and drain the squash.

To cook on the stovetop: Bring a large pot of water to a boil, then add the butternut squash cubes. Simmer for about 10-12 minutes, until the squash is fork tender. Drain.

Make the pasta

Cook the pasta according to package instructions, being careful not to overcook. Drain and add the noodles back to the pot.

Make the butternut squash cheese

In a high powered blender, add the cooked butternut squash along with the cashews, 2 cups of water, cornstarch, nutritional yeast, dijon, garlic powder, onion powder, lemon juice and salt. Blend until very smooth.

Add the cheese sauce to the pot with the cooked noodles. Stir constantly over low-medium heat for a minute or two until the sauce thickens a bit. Serve immediately.