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93% would make again

Slow Cooker Vegan Butternut Squash Mac

by Merle O'Neal and Jacqueline Tris

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 (455 g), cooked according to package instructions
  • 1 tablespoon fresh parlsey, for garnish

Nutrition Info

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    Calories 372
    Fat 9g
    Carbs 59g
    Fiber 3g
    Sugar 2g
    Protein 12g

Estimated values based on one serving size.

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. It should come right off! 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 cooked macaroni and stir well.
  7. Serve garnished with parsley.
  8. Enjoy!