Fall is now here, which calls for fall recipes! I love making casseroles, stews, soups and Mac & cheese during the fall season, so we're kicking it off with a butternut squash Mac & cheese.
This recipe is both vegan and gluten-free, but you're able to use non-gluten free ingredients as well.
1 butternut squash
1 box of pasta (gluten free)
1.5 cups of vegan cheddar shreds
Breadcrumbs (gluten free)
8-10 sage leaves
2 tbsp vegan margarine or butter
2 cups of plant milk
4 tbsp of flour (gluten free)
1 tbsp onion powder
1 tbsp garlic powder
1/2 tbsp paprika
1 tbsp thyme (fresh or dried)
Pre-heat your oven to 400°
Remove seeds, peel and dice your butternut squash
Bring water to a boil and boil the squash for 15 minutes
Add your butter to a pan with the sage leaves and garlic. Remove the sage leaves once they're crispy & save for later.
Incorporate your milk and flour slowly
Start your pasta and cook al dente
Once your squash is fork tender, drain it and add back to the pot. Then transfer the sauce mixture (milk, etc) over to the same pot as the squash and blend with an immersion blender (or your own blender)
Add your pasta to a casserole dish, coat with the sauce and top with bread crumbs and more cheese (if you wish)
Bake for 10 minutes and then broil until the cheese melts
Add your crispy sage on top and serve!