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Butternut Squash Mac 'n Cheese

Angela Liddon
  • 60 minutes
  • Serves 3 to 4

INGREDIENTS

1 cup

Butternut squash, roasted

3/4 tsp

Garlic powder

1/2 tsp

Onion powder

3/4 cup

Unsweetened and unflavoured almond milk

2 tsp

Chickpea miso

2 tsp

Dijon mustard

1 tbsp

Lemon juice, fresh

1 tbsp

Vegan butter

8 oz

Macaroni

2

Black pepper, Freshly ground

1

Mix

1/4 cup

Nutritional yeast

1 tbsp

Potato starch or cornstarch

1

Sea salt, Fine

1/2 tsp

Sea salt, fine

1

Grapeseed or sunflower oil

1

Large or 2 medium (2 to 3 pounds total) butternut squash, halved and seeded*