medium butternut squash, peeled, halved, seeded, and chopped into 1-inch cubes
4 garlic cloves, finely chopped
2 sprigs of fresh thyme
3/4 tsp sea salt
1 cup canned light coconut milk
4 cups pasta shells or penne, cooked and drained
1/4 cup plus 2 tbsp nutritional yeast
coconut oil or olive oil cooking spray, for the pan
1/2 cup panko bread crumbs
1 tbsp granulated garlic powder
1/4 tsp sea salt
1/2 cup finely chopped kale leaves
2 tbsp grated cheese
Instructions
Preheat the oven to 375°F. Lightly coat a 9×13-
inch pan with coconut oil or olive oil cooking
spray.
2. In a large saucepan, combine the butternut
squash/pumpkin, garlic cloves, thyme sprigs,
salt, and coconut milk. Cook over medium heat,
uncovered, stirring occasionally, and making
sure all the butternut squash is submerged.
Simmer until the pumpkin is fork-tender, about
30 minutes. Remove and discard the thyme
sprigs.
Carefully place the squash mixture in a food
processor or blender and purée until velvety
smooth.
4. Meanwhile, cook the pasta in salted water
until al dente. Drain and rinse with cool
water. Remove all excess liquid.
Spread out the pasta in the prepared pan, and
pour the squash/pumpkin–coconut milk purée over
the pasta. Gently fold in the nutritional yeast
and mix well to combine, ensuring that all
noodles are coated. Cover the dish with
aluminum foil and place in preheated oven. Bake
for about 30 minutes, or until bubbly and
cooked through.
Meanwhile, in a small bowl, combine panko bread
crumbs, garlic powder, sea salt, and finely
chopped kale leaves, for the topping.
7. Remove the mac and cheese from the oven,
uncover, and sprinkle the top with the herbed
bread-crumb topping, followed by a sprinkle of
the grated cheese. Transfer to the broiler for
2 to 3 minutes until brown and bubbly.
Originally Submitted
4/17/2017
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