Looks like macaroni and cheese, but this healthier substitute can be made vegetarian or vegan, and it allows you to take advantage of the delicious squash that is in season right now!
Perfect for appeasing little ones with some vegetables hidden in their favorites, and so warm and comforting for all ages
1 Butternut squash, about 2 lb size, or 2 Honeynut Squash (or mix it up and get 1 small butternut and 1 small honeynut squash)
2 tablespoons of avocado oil
Kosher salt & freshly ground pepper
1 tablespoon of pumpkin pie spice, optional (I only use Trader Joe's, it has lots of warm spices and no sugar)
Pasta of your choice (Macaroni would be ideal, but I didn't have any on hand)
3 tablespoons of nutritional yeast
3 cloves of garlic, minced
1/4 cup of milk of your choice
Preheat the oven to 425 degrees.
Cut the ends of the squash off, slice it in half lengthwise, and scoop out the seeds from the center with a spoon. Spray or drizzle avocado oil on the cut side of the squash and sprinkle with pumpkin pie spice, salt, and pepper. Place cut side down on a parchment-lined baking sheet and cook until roasted and tender, about 35-45 minutes depending on size.
Once cooked, remove the squash from the oven and allow it to sit until at room temperature or cool enough to handle. Peel the skin off with your fingers or a pairing knife and place the flesh into a high-speed blender or food processor with nutritional yeast, garlic, and milk. Blend until combined and creamy. Taste to adjust seasoning. Pour sauce into a large, wide skillet.
Cook the pasta to al dente according to package instructions, keep a bit of pasta water before you strain it out.
Add your pasta to the sauce and reduce the heat to medium-low to finish cooking. Add a bit of your reserved pasta water to thin out the sauce a little and add more depth to the flavor.
Serve immediately as a main dish or a side to some delicious chicken, veggies, or anything else (seriously this stuff goes with any meal), or store in the fridge for up to a week! Enjoy!