Butternut squash helps make this sauce thick and creamy, plus it adds a natural orange color that is artificially added in most boxed versions. We love butternut squash for its nutritional profile as well. Its loaded with beta-carotene, which is converted to the important antioxidant vitamin A by the liver. Vitamin A is beneficial for skin health since it helps protect damage from UV rays, and also helps repair existing damage, helping to improve signs of aging in the skin.

BUTTERNUT SQUASH MAC AND CHEESE

Ingredients:

1/2 cup raw cashews

1/4 cup olive oil

2 cloves garlic

1 can coconut cream

1 small yellow onion

1/2 of a small butternut squash

1 box of gluten-free noodles of choice

1/4 cup nutritional yeast

1/2 tablespoon apple cider vinegar

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/8 teaspoon cayenne pepper

Optional: Parsley for serving

Cook the pasta according to package directions. Rinse with cold water, strain, and set aside. Chop onions. Peel and finely chop butternut squash. Mince garlic.

In a medium saucepan, heat olive oil. Add onions, plus salt and pepper to taste. Cook, stirring occasionally, until onion is lightly browned, fragrant, and softened (5-6 minutes). Add butternut squash, garlic, garlic powder, onion powder, and cayenne pepper. Stir to combine and cook for an additional 3 minutes.

Pour in canned coconut cream and cashews. Cook at a low simmer until the squash is tender (about 6-8 minutes). Add all pot contents to a high-speed blender, plus nutritional yeast and vinegar. Blend on high until creamy and smooth. Add salt and pepper as needed. 

Toss sauce with pasta and serve immediately. You can store the butternut squash mac and cheese covered in the fridge for a few days. 

Recipe and photography by Kaitlyn Noble

https://blog.cleanprogram.com/butternut-squash-mac-and-cheese/