Mac-n-cheese is something we ate on holidays, as well as throughout the year when I was growing up. This butternut squash mac and cheese is based on my Butternut Squash Lasagna, which we love, and is not only vegetarian, but vegan as well. If you don’t want to use butternut, I think it would also work with pumpkin, but I haven’t tried it yet myself.
Butternut Squash Mac and Cheese
dairy-free, vegan, gluten-free, grain-free option
Add to blender or food processor:
2 packed cups of cooked butternut (I cook whole butternut in the oven at 400 degrees for about an hour. No need to cut or poke them. Remove the skin and seeds after they’ve cooled.)
1 can of full-fat coconut milk (I use Thai Kitchen because it is the richest)
2 tbsp butter, ghee or palm shortening (as tolerated)
1 tsp Herbamare
1/2 tsp paprika
1/4 tsp allspice
1/4 tsp garlic powder
Boil one bag (12 ounces) Tinkyada noodles for 8 minutes to partially cook them.
Strain the noodles, and put them back in the pot. Stir in the sauce. Add the noodles and sauce to your baking dish.
Tear 2 brown rice tortillas into pieces and add them to the blender or food processor.
Puree until very fine. Add 1 tsp of Earth Balance. Puree again. Sprinkle the crumbs over the top. Bake at 350 for about 20 minutes.
Optional: For grain-free use zucchini noodles:
Steam the zucchini before adding the sauce. The zucchini will shrink down a lot, so you will probably only need half of the sauce. Add zucchini coated in sauce to your baking dish. Bake at 350 for about 20 minutes.