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92% would make again

Slow Cooker Vegan Butternut Squash Mac

Tasty Team

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

  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!

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

  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!

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