Butternut Squash Mac n ‘Cheese’

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1 medium size butternut squash, peeled and cubed

1 large onion, chopped

2 T. olive oil

1 1/3 c. vegetable broth

3 T. fresh sage, chopped

2/3 c. almond milk

¼ c. nutritional yeast (optional) – gives a cheesy flavor

Cayenne pepper to taste

Salt and pepper to taste

2 cups dried macaroni



Preheat oven to 400F. Toss butternut squash and onion in 2 T. olive oil and spread in a baking pan. Roast until butternut squash is tender and onions are soft. Place in a blender along with vegetable broth, sage, almond milk, and nutritional yeast.  Blend until smooth. Pour into a saucepan and add seasoning. Heat until warm enough to serve.

In a separate saucepan prepare macaroni according to box’s instructions. Drain and return to heat. Pour enough of the butternut squash sauce over the pasta and mix well. Heat for a few minutes.

Garnish with fresh sage and pumpkin seeds to serve.

*If there is leftover sauce it makes a great soup as well!