Baked Butternut Squash Vegan Mac n “Cheese”

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Baked Butternut Squash Vegan Mac n “Cheese”

Ingredients:

  • 3 cups dry pasta noodles
  • 1/2 butternut squash
  • 3/4 cup nut milk
  • 1/2 tsp garlic powder
  • 1/2 tsp basil and oregano mixed Italian seasoning
  • 1/4 tsp sea salt
  • lots of black pepper

Directions:

  1. Preheat oven to 425F, slice a butternut squash in half, remove seeds, and roast for about 35 min.
  2. Cook pasta noodles until they’re just almost done, drain and set aside in pot. When squash is done lower oven heat to 350F.
  3. In a blender, add in roasted squash (skin removed), nut milk, and seasonings and pulse until you have a smooth sauce.
  4. Add sauce to pot with noodles, mix around, and pour into a greased cast iron skillet or other baking dish.
  5. Add some pumpkin seeds, chili flakes, and cherry tomatoes on top and bake for 10 minutes. For a crisper top, broil on high for 2 minutes!
  6. Serve right away or store in fridge for 3 days max.

** Feel free to add some nutritional yeast to the sauce for a cheesier taste, ironically I’ve never liked the taste of cheese lol.

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