Butternut Squash Mac 'n Cheese

I know, I know you are probably thinking, 'Whaaat? Grosssss.' I promise you it is not. I have proof. My baby devoured it. My four year old asked for more and then excitedly ate the leftovers for lunch the next day. My husband asked, "Where are the vegetables?" Win. Win. Win. Not to mention it was a fun spin on carb loading for a long run, which went pretty well, so I won't complain.

One funny thing I heard while making this was from my son, "Why are you putting smoothie on the lulu's?" (Lulu's are noodles by the way). I made the sauce in the blender and as I was pouring it onto the noodles, he truly thought it was a smoothie. Cutie face.

This recipe is super simple. Peel, cube, and roast the squash. Cook the noodles. Blend everything for the sauce. Put sauce on noodles. Eat. I opted to do a baked version so it was a little crunchy which we liked. But you don't have to do that if you don't want to. This recipe can also be made by using sweet potatoes instead of butternut squash, or you can use both. This also pairs well with broccoli and asparagus.

This recipe is also easily made gluten free by choosing a gluten free noodle. I used whole wheat because that is what my family prefers.

Ingredients

1 butternut squash or 2 large sweet potatoes, peeled and cubed

Salt, to taste

Pepper, to taste

Oregano, to taste

Parsley, to taste

Sage, to taste

2 tsp coconut oil, melted

1/3 c cashew cream (soaked cashews blended with plant-based milk)

1/4 c nutritional yeast

1 box whole wheat or gluten free pasta

1-2 c water *save your pasta water*

*6*Broccoli, steamed, optional

**Asparagus, steamed, optional

Directions

1. Preheat oven to 400 degrees F. Peel and cube butternut squash. Spread squash on a flat baking sheet and drizzle with melted oil. Season with salt, pepper, oregano, parsley, and sage. Bake for 20 minutes and stir. Bake 10-15 more minutes until very soft.

**I just eyeballed it and then tasted the squash once it was done and didn't need more seasoning.**

2. Bring pot of water to boil. Once boiling, add noodles, reduce heat and cook until al dente.

3. Meanwhile, steam broccoli and or asparagus is using. Set aside.

4. Once noodles are done. Drain water into a measuring cup and preserve 2 c water. Return noodles to pot.

5. Once squash is done, combine squash, cashew cream, nutritional yeast, and 1 c cooking water to a high power blender and blend until smooth. Add more water as needed for desired thickness.

**I added salt at this point to enhance the flavor.**

6. Pour sauce over noodles and serve as is, or place in ceramic baking dish and bake 20 minutes until top is crispy. Serve with broccoli and asparagus.

7. ENJOY