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) -
1 tablespoon fresh parlsey, for garnish
Nutrition Info
Shop ingredients with-
Calories
372
-
Fat
9g
-
Carbs
59g
-
Fiber
3g
-
Sugar
2g
-
Protein
12g
Estimated values based on one serving size.
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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. 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).
- 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 cooked 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 (16) -
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 (15) -
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 (10) -
Hannah Nowak
turned out way better than i expected. i doubled the nutritional yeast because i love that shit. it looks and tastes so mac and cheesy.
2018-10-21T02:10:03Z Helpful (9)
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