Butternut Squash Mac & Cheeze

Try this healthier version of the boxed classic

We’re thrilled to share the ultimate comfort food recipe, created by our friends at Lettuce Change. It’s got all the flavour of the nuclear-orange mac and cheese we secretly indulge in from time to time, but none of the guilt. We’re talking real, wholesome and plant-based ingredients that you can actually pronounce. We love it!

INGREDIENTS
• 1 medium butternut squash, peeled and chopped
• 3 tbsp softened coconut oil
• 2 tsp sea salt
• 1 package of organic brown rice macaroni noodles (recommended: Rizopia)
• 2 pieces of your favourite bread (recommended: Ezekiel: Food For Life)
• 1 tbsp fresh lemon juice
• 7 tbsp nutritional yeast (recommended: Bragg’s, which is GMO-free)
• 1 tsp Dijon mustard
• 2 tbsp garlic powder or 3 minced garlic cloves
• ½ tsp dried oregano
• ½ tsp dried basil
• ½ tsp dried rosemary
• 2 tbsp dried thyme
• 1 tsp turmeric powder
• ½ tsp paprika
• ¼ cup non-dairy milk (such as hemp or nut milk) to thin the sauce
• ½-1 cup of Daiya dairy-free cheese (optional)

METHOD
1. Preheat the oven to 350˚F. Line a baking sheet with parchment paper (non-bleached). In a medium-sized bowl, mix the squash with approximately 2 tbsp coconut oil and 1 tsp sea salt until covered. Spread the squash pieces on the baking sheet and roast for approximately 30 minutes, turning them over halfway.
2. Cook the pasta according to the package directions. Drain and rinse it, then set it aside.
3. Toast the bread, then place it in a food processor with 1 tbsp of coconut oil. Whirl until crumbs form. Pour the breadcrumbs into a small bowl and set it aside. Clean the food processor.
4. Place the roasted squash, lemon juice, remaining salt, nutritional yeast, mustard, seasonings, non-dairy milk and Daiya cheese in the food processor. Process until smooth.
5. Pour the mixture into a saucepan and cook over medium heat, stirring occasionally, until the mixture boils and thickens. If the sauce needs thinning, add non-dairy milk. Reduce the heat to low. Add the noodles and stir until they are coated.
6. Transfer mac and cheese into a casserole dish. Sprinkle the breadcrumbs evenly over top and bake at 350˚F for about 25 minutes.

This meal makes for delicious leftovers. Enjoy!

 

Karlie Knutson and Natasha Knutson are holistic nutritionists, sisters, best friends and co-founders of Lettuce Change Nutritional Services Inc. It’s their mission to share their knowledge of optimal health and to empower people to take their health into their own hands through the healing power of whole foods, for without good health, nothing else really matters. Karlie and Natasha teach plant-based cooking classes and create delicious, nutritious meals for families and clients in Lakefield, Ontario, and surrounding areas. Expect to find these sisters working in their garden, caring for their pets and, of course, at the local farmers’ market.