Slow Cooker Vegan Butternut Squash Mac
by Merle O'Neal and Jacqueline Tris
Inspired by thepioneerwoman.com
Ingredients
for 6 servings
- 1 butternut squash, peeled and cubed
- 1 medium white onion, quartered
-
½ cup raw cashews (65 g) -
¼ cup nutritional yeast (35 g) - 1 clove garlic
-
1 teaspoon dried rosemary -
½ teaspoon nutmeg -
2 tablespoons olive oil -
1 teaspoon mustard -
1 tablespoon salt -
2 cups vegetable stock (480 mL) -
1 lb elbow macaroni, cooked according to package instructions (455 g) - fresh parlsey, for garnish
Preparation
- Cut off both ends of the butternut squash and poke all over with a fork. Microwave on high for 3-4 minutes.
- Peel the skin off of the squash. The skin should peel right off! Once peeled, slice the squash in half lengthwise, scoop out seeds, and cut into 1-inch (2-cm) cubes. You should have about 5 cups (1 kg).
- In a slow cooker, combine the squash, onion, cashews, nutritional yeast, garlic, rosemary, nutmeg, olive oil, mustard, salt, and vegetable stock. Stir to combine.
- Cover and cook on high for 4 hours or low for 8 hours, until the vegetables are soft enough to be easily mashed with a fork.
- Transfer the squash mixture to a blender, or use an immersion blender, and puree for 5 minutes, until there are no chunks and the sauce develops a creamy texture.
- Pour the sauce over the macaroni and stir well.
- Serve garnished with parsley.
- Enjoy!
Tips
-
Catherine Panagakos
I added some extra veggies - carrots and celery to round out the flavour a little more. Mine didn’t come out quite so smooth, but the taste was amazing! I am not a vegan, and I did add some cheese at the end, but dang! Is this a great dish.
27 days ago Helpful (11) -
liv_d
Whoa. This recipe is amazing! The sauce is great with macaroni, but it can easily stand alone as a soup. I added about 1/2 teaspoon of cinnamon to round out the flavors and give it sweetness, used water instead of veggie broth, and I also cooked the sauce in a pressure cooker for 25 minutes. Great fall recipe!
27 days ago Helpful (8) -
serrisberlin
This made 8 cups of cheese sauce for me, now I may have used an abnormally large butternut squash, but beware of how much this recipe may make! I only needed 2 cups to cover a box of cooked macaroni, so I have four more batches to make. It is a bit sweet so add more salt and pepper and if you want that stringy cheese effect try tapioca starch in the sauce.
19 days ago Helpful (5) -
chickaveg
WOW this recipe is the bomb!! I will definitely make this again. I added vegan southwest cheese, some chopped green chilies and a dash or two cayenne pepper. We like this with heat. I would use this over steamed veggies, nachos and quesadillas. Let your imagination soar!!! Thanks for a great recipe
20 days ago Helpful (5)
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