Butternut squash mac and cheese (vegan)
This vegan butternut squash mac and cheese recipe is gluten and dairy free, and is compliant with the elimination diet, low acid diet, and low oxalate diet.
Equipment
- Large cast-iron skillet
- Large pot
- Wooden spoon
- Measuring cups and spoons
- Stove, hotplate or induction burner
- Strainer
- Food processor or blender
Ingredients
- 400 g cubed frozen butternut squash (roughly 2.5 cups)
- 2 tbsp garlic infused olive oil
- 1 cup oat milk (or other dairy free milk of choice)
- 4 tbsp nutritional yeast
- 1/2 tsp salt
- 150 g gluten-free macaroni (roughly 1.5 cups)
Instructions
- Heat your pan to medium heat and add 2 tablespoons of garlic infused olive oil.
- Add frozen butternut squash cubes.
- Cook until butternut squash is fully thawed and cooked through, stirring often.
- While your butternut squash is cooking, bring a large pot of water to a boil. Salt the water generously and add your gluten-free pasta, stirring often until cooked through. Follow the instructions on the packaging and be careful not to overcook.
- Add oat milk, nutritional yeast and ½ teaspoon salt to your butternut squash.
- Continue cooking until all the flavours have started combining, around five minutes. Stir often. Turn the heat off and let the butternut squash mixture cool down a bit.
- At this point your pasta will likely be done. Strain your pasta and set aside.
- Once your butternut squash mixture has cooled a bit, transfer it into a food processor or blender and blend until smooth.
- Add your sauce to your cooked pasta and stir everything together.
- Serve immediately.
Notes
In the blog post above, I also include instructions on how to make this recipe lower calorie/fat, paleo and autoimmune paleo (AIP) friendly, and lower in oxalates.
Nutrition
Serving: 6gCalories: 202kcalCarbohydrates: 32.6gProtein: 4.8gFat: 6.5gSaturated Fat: 0.9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4.1gSodium: 200mgPotassium: 338.5mgFiber: 2.6gSugar: 2.9g
Tried this recipe?Let us know how it was!