Whether you’re sad, happy, sick, or tired, there is nothing more satisfying than a nice bowl of Mac ‘n Cheese. Just because you are giving up the world of dairy, doesn’t mean you have to give up Mac ‘n Cheese! This butternut squash substitute may even be better than the heavenly taste you remember as a child.
- 1 box of Penne Pasta Noodles (or noodles of your choice)
- 1 bag of frozen chopped Butternut Squash or 1 Whole Butternut Squash Peeled and cubed
- 1 tsp salt
- 1 tbsp olive oil
- 1 Shallot Bulb chopped
- 1 tbsp of Chopped Fresh Sage (more or less to your liking)
- 1 tsp Minced Garlic
- 1 tbsp All-Purpose Flour
- 1 cup Cashew Milk (or a milk of your choosing)
- 1 tbsp Maple Syrup
Step 1: Pre-heat oven to 400 degrees. Spread Butternut Squash out onto a non-stick pan with olive oil and salt. Cook 20 minutes and flip then cook for 20 more minutes or until squash is soft.
Step 2: Bring a pot of water to a boil and add penne pasta and bring to a simmer.
Step 3: Sauté chopped shallots, garlic, and sage with olive oil. Once browned, add all-purpose flour into the pan.
Step 4: Once butternut squash is cooked, let cool then add to food processor with cashew milk and maple syrup.
Step 5: Drain the past and mix in the butternut squash, shallots, garlic, and sage mix.
Step 6: Add whatever childhood favorites to the dish. My favorite are chopped smart dogs!