Extra creamy & cheesy plz! Well not exactly cheesy because this warm bowl of goodness is VEGAN! This dish is living proof that you don’t need to ditch your favorite comfort food to be healthy. You eat that big bowl of pasta and you go for seconds!
1. Preheat your oven to 400 degrees Fahrenheit.
2. Roast 1 lb of butternut squash with olive oil, salt, and pepper for 40-50 minutes until tender.
3. Sauté 1/2 of a white onion.
4. In a blender, combine the roasted butternut squash, 4 tablespoons nutritional yeast, 1 cup organic vegetable broth, the 1/2 sautéed white onion, 2 cloves garlic, and additional salt & pepper. Blend until you get a nice thick consistency, adding more vegetable broth if needed to reach your desired texture.
5. Add the prepared "cheese" sauce to your favorite cooked pasta. (The original post mentioned using gluten-free quinoa pasta).
6. Season the mac & cheese with garlic powder, red chili flakes, fresh sage, and additional salt & pepper to taste.
