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Butternut Squash Garlic Mac and Cheese

227g pasta

280g cube butternut squash

2 tablespoons avocado oil

black pepper to taste

4 garlic cloves minced 12g

1/4 cup milk

3 tablespoons vegetable broth

3-4 tablespoons nutritional yeast

1/4 tsp hot sauce (optional)

Preheat oven 400 F

Add butternut squash to foil lined baking sheet. Drizzle with 1 Tablespoon oil and sprinkle with salt and pepper, toss, coat.

Bake for 20 minutes or until tender.

Add to the bowl of food processor.

Meanwhile, cook the pasta.

Add the remaining 1 tablespoon oil and the garlic into a saucepan over medium heat. Saute for 2 minutes. Add to food processor with the squash, along with the almond milk, broth, and nutritional yeast.

Blend until creamy and smooth. The sauce should be thick but pourable. Taste and adjust seasonings.

Add the mixture back to sauce pan over medium-low heat. Add the pasta and toss to coat. Serve immediately.