Ingredients
6
6 servings
- •1 butternut squash, peeled and cubed
- •1 medium white onion, quartered
- •½ cup raw cashews
- •¼ cup nutritional yeast
- •1 clove garlic
- •1 teaspoon dried rosemary
- •½ teaspoon nutmeg
- •2 tablespoons olive oil
- •1 teaspoon mustard
- •1 tablespoon salt
- •2 cups vegetable stock
- •1 lb elbow macaroni, cooked according to package instructions
- •1 tablespoon fresh parlsey, for garnish
Instructions
- Cut off both ends of the butternut squash and poke all over with a fork. Microwave on high for 3-4 minutes.
- Peel the skin off of the squash. It should come right off! Slice the squash in half lengthwise, scoop out seeds, and cut into 1-inch (2-cm) cubes. You should have about 5 cups (1 kg).
- In a slow cooker, combine the squash, onion, cashews, nutritional yeast, garlic, rosemary, nutmeg, olive oil, mustard, salt, and vegetable stock. Stir to combine.
- Cover and cook on high for 4 hours or low for 8 hours, until the vegetables are soft enough to be easily mashed with a fork.
- Transfer the squash mixture to a blender, or use an immersion blender, and puree for 5 minutes, until there are no chunks and the sauce develops a creamy texture.
- Pour the sauce over the cooked macaroni and stir well.
- Serve garnished with parsley.
- Enjoy!
Nutritional Facts
Per 6 servings
- Calories: 727
- Carbohydrate: 100g
- Fat: 29g
- Fiber: 7g
- Protein: 14g
- Sugar: 13g
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