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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

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Preparation

  1. Cut off both ends of the butternut squash and poke all over with a fork. Microwave on high for 3-4 minutes.
  2. 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).
  3. In a slow cooker, combine the squash, onion, cashews, nutritional yeast, garlic, rosemary, nutmeg, olive oil, mustard, salt, and vegetable stock. Stir to combine.
  4. 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.
  5. 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.
  6. Pour the sauce over the macaroni and stir well.
  7. Serve garnished with parsley.
  8. Enjoy!
 

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