Gluten-Free Vegan Butternut Squash Mac & Cheese | Vegan Food & Living

Gluten-Free Vegan Butternut Squash Mac & Cheese

Gluten-Free Vegan Butternut Squash Mac & Cheese

Autumn comfort food doesn't get much better than this scrumptious gluten-free and vegan butternut squash mac and cheese!

Servings: 2

Servings: 2

Ingredients

Method

Ingredients

(Servings: 2)

  • 0.25 0.25 butternut squash (roughly 750g)
  • 2.5 2.5 Tbsp nutritional yeast
  • 125 125 g gluten free macaroni pasta (others will work)
  • 25 25 g grated vegan cheese
  • 12.5 12.5 ml plant-milk (I used almond)
  • 0.5 0.5 cup frozen peas
  • 1 1 handfuls spinach
  • Salt & pepper

Method

  1. Carefully slice the butternut squash through the centre from top to bottom, remove the seeds and deeply score with a knife on the flesh side and stab holes into the skin side (this helps to speed up the cooking time) Place in the microwave for 12 minutes on high.
  2. Meanwhile, prepare the macaroni by cooking as per packet instructions. Add in the peas to boll with the pasta.
  3. Once the squash is ready simply scoop out the flesh into a blender and add the nutritional yeast, grated cheese, milk and 3 pinches of salt and pepper and blend until smooth
  4. Drain your pasta + peas and place back into the cooking pot. Pour in the sauce and 2 handfuls of spinach. Place on a medium heat stirring until the spinach wilts.
  5. Simply serve and top with extra cheese, parsley and pepper!

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