Our organic soy beverage goes perfectly with this ultra-creamy squash macaroni and cheese recipe. This reinvented version of the classic macaroni and cheese is sure to be a hit for weekday or weekend dinners!
Ingredients
Serves 4-5 portions
4 cups pasta (fusilli, penne or coquillettes)
2 cups butternut squash, peeled and diced
2 tbsp. vegetable margarine
2 tbsp. all-purpose flour
1 ⅔ cup Natura organic soy milk
½ cup vegetable broth
4 cups chicken or vegetable stock
½ tsp. garlic powder
½ tsp. onion powder
½ teaspoon smoked paprika
1 tsp dried basil
1 tsp dried oregano
Pinch of cayenne pepper
Salt and black pepper to taste
½ cup nutritional yeast
½ tsp. Dijon mustard
Toppings: Chopped fresh parsley (optional)
Instructions
- Preheat oven to 400 F. Place the butternut squash cubes on a baking sheet, add a little olive oil, salt and pepper and roast for 20-25 minutes, until tender.
- Cook pasta in a large pot of boiling salted water according to package instructions. Drain and set aside.
- Meanwhile, in a small saucepan, melt the margarine over medium heat. Add flour and whisk to create a roux. Cook for 1-2 minutes until lightly browned.
- Stir the roasted butternut squash into the sauce, along with the vegetable stock. Blend with a blender until smooth.
- Return sauce to low heat and add nutritional yeast, Dijon mustard and season to taste. Simmer for a further 2 to 3 minutes. Add and toss cooked pasta with creamy butternut squash sauce. Serve hot, garnished with chopped fresh parsley, if desired.
