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
- 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!
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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.
2018-09-23T21:16:08Z Helpful (15) -
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
2018-09-30T22:09:21Z 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.
2018-10-01T23:23:04Z Helpful (6) -
Samantha Timmis
Amazing!! This was so tasty! I’m not vegan so added some cheese to the recipe. The flavours were fantastic, the mustard and cashew nuts really add to it!
2018-09-26T16:12:50Z Helpful (6)
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