Slow Cooker Vegan Butternut Squash Mac
featured in Vegan Dinners For Each Day Of The Week
This creamy, dreamy Slow Cooker Vegan Butternut Squash Mac will have you coming back for seconds! A delightful twist on a classic comfort food, this dish is perfect for cozy nights in.
Tasty Team
92% would make again
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 (455 g), cooked according to package instructions
- 1 tablespoon fresh parlsey, for garnish
Nutrition Info
- Calories 727
- Fat 29g
- Carbs 100g
- Fiber 7g
- Sugar 13g
- Protein 14g
Estimated values based on one serving size.
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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Inspired by thepioneerwoman.com