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Slow Cooker Vegan Butternut Squash Mac
by Merle O'Neal and Jacqueline Tris
for 6 servings
1 butternut squash, peeled and cubed
1 medium white onion, quartered
½ cup raw cashews
¼ cup nutritional yeast
1 clove garlic
1 teaspoon dried rosemary
½ teaspoon nutmeg
2 tablespoons olive oil
1 teaspoon mustard
1 tablespoon salt
2 cups vegetable stock
1 lb elbow macaroni
, cooked according to package instructions
1 tablespoon fresh parlsey, for garnish
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Estimated values based on one serving size.
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.