Easy Butternut Squash Mac and Cheese Recipe
- 1 butternut squash, whole baked
- 12 ounces pasta (macaroni shapes) look for high protein and fiber varieties
- 1/4 onion red, yellow or sweet, substitute 2 tsp. powder
- 1 garlic clove substitute 1 tsp. powder
- 1 cup nuts, raw cashews, walnuts or almonds
- 1/2 cup nutritional yeast flakes optional
- 2 Tbsp. apple cider vinegar substitute any vinegar or lemon juice
- 1 tsp sea salt
- In advance, place a whole butternut squash on a baking sheet. Bake at 400 degrees for ~45 minutes. Remove from oven once it starts to brown on top and a knife penetrates easily. Set aside and allow it to cool. Store in the refrigerator until ready to use.
- Prepare pasta according to package directions. Drain and rinse in cold water. [Cook tip: Add ~1 Tbsp. salt to boiling water with pasta to add flavor.]
- Cut open squash. Use a spoon to remove the seeds. Using a spoon or a peeling knife, strip the squash away from the skin and add to the blender. Do not spend excessive time peeling away every last bit of skin. It's edible and adds fiber. Remove as much as you can and let the blender take care of the rest.
- Add the remaining ingredients to the blender to make the cheese sauce. Mix on high until creamy and smooth.
- Pour cheese sauce over the pasta. Mix well and serve.
Colleen Kachmann is a Master health coach and certified recovery professional. She is the founder of Recovery University, an online sobriety program to help professional women reverse alcohol use disorder. She offers a 12-week masterclass, on-going group support and private coaching to women navigating post acute withdrawal syndrome.. Buy her book on Amazon. Find her on YouTube.