Butternut Squash Macaroni is a tasty and nutrient-dense alternative to "mac n' cheese". Try out the recipe this Fall for a seasonal bite!
Ingredients
Equipment
Preparation
- Preheat the oven to 375F.
- Chop the butternut squash into cubes. Spray it with avocado oil and sprinkle on salt.
- Roast the squash for ~30 minutes, tossing halfway. Keep the oven on to roast the broccoli next.
- Add the roasted butternut squash to a blender with the nutritional yeast, sunflower seeds, milk, dijon mustard, apple cider vinegar, paprika, ground sage, and water. Blend everything together and add salt to taste.
- Chop the stems off of the broccoli. Spray it with avocado oil and toss it with salt and pepper. Roast the broccoli for 25-30 minutes, tossing halfway.
- Prepare the noodles as the package/box instructs.
- Chop the green onion.
- Add noodles, butternut squash sauce, roasted broccoli, fresh chopped green onion, and dried thyme to a large bowl. Mix together and serve.
Video
Notes
Substitutions, Add-Ons, & Alterations:
- Substitute the sunflower seeds for cashews (contains tree nuts).
- Pair this with chicken or steak for added protein.
- Use sweet potato in place of the butternut squash.
- Add mushrooms, zucchini, carrots, spinach, or any other favorite vegetables.