Here is my full MAC & SQUASH recipe!

INGREDIENTS:

• 1 ½ cup butternut squash, diced
• ½ of a large sweet onion, peeled & chopped
• 1 lb pasta of choice (I used Jovial Elbows)
• 1 cup raw spinach (optional)
• 1 cup carrots, chopped or shaved (optional)
• ½ cup almond or oat milk (I used Malk Unsweetened Almond Milk)
• ¼ cup raw cashews, soaked in hot water for about 20-30 minutes
• ¼ cup nutritional yeast
• ½ tsp dijon mustard
• ¼ tsp garlic powder
• ¼ tsp turmeric
• ⅛ tsp paprika
• ⅛ tsp nutmeg
• Dash of salt & black pepper
• Breadcrumbs of choice (I used either CauliCrunch or Aleia’s)

DIRECTIONS:

• Add diced butternut squash & ½ chopped sweet onion to a pot with just enough water to cover the veggies. Let the water boil with the veggies until soft.
• In a separate pot, bring water to a boil and add pasta of choice.
• Cook pasta until al dente (just slightly underdone).
• While the pasta is cooking, in a blender, add cooked butternut squash/onions, milk, cashews, turmeric, nutritional yeast, paprika, nutmeg, garlic powder, dijon mustard, black pepper, and salt, and blend until smooth.
• Add the sauce to the pasta and mix together.
• Add raw spinach and carrots to the pasta and mix together (optional).
• Set oven to broil.
• Pour your pasta into a pan and sprinkle breadcrumbs of choice on top.
• Broil the pasta until the breadcrumbs turn crispy/dark brown – the timing of this will vary depending on how crispy you want the breadcrumbs.
• Serve & enjoy!

This is the perfect seasonal dish that will add nutritious balance AND comfort to any table this holiday!

Happy Thanksgiving!!