So when you bake a butternut squash there tends to be a lot of squash. My trick is to bake it, puree what we don’t eat and freeze it for later use. I use it in all sorts of foods – chili, muffins, etc. I discovered this recipe in the fall when I was trying to find new ways of eating butternut squash. I made it and served it to my daughter and her friend. They loved it and kept asking me what was in this “macaroni and cheese”. After their second helpings I told them the ingredients. They kept asking “and cheese?” Nope, was my answer.



Butternut Mac and “Cheese”

This recipe is adapted from the website – this website has very delicious and interesting recipes. The author, Angela, is on a quest to learn how to love food again after discovering some food sensitivities with the help of a naturopathic doctor. I visit this website often for new recipes.

1 cup baked and pureed butternut squash
¾ cup cashew butter
1 cup unsweetened almond or soy milk
3 cloves garlic, minced
2 tbsp fresh lemon juice
1 tsp sea salt
freshly ground pepper to taste
1 tbsp dijon mustard
½ tsp turmeric
½ tsp Italian seasoning (or basil, rosemary and oregano)
½ tsp paprika
4 cups penne or elbow pasta (I use brown rice pasta)

Cook pasta in lots of boiling water until al dente. Drain and rinse (if using brown rice pasta), and place back into pot. Meanwhile, combine squash, cashew butter, almond milk, garlic, lemon, sea salt, pepper, dijon, and seasonings in a blender. Puree until well mixed. Pour over your pasta and stir well to combine. Spoon into casserole dish and sprinkle with breadcrumbs if desired. Bake at 350F for about 20 minutes. Serve with a cooked vegetable and salad.