Butternut Mac and Cheese | Ep. 1295



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Butternut Squash “Mac and Cheese”
Gluten + Dairy free

Ingredients:
1 medium onion, peeled and sliced thin
2 carrots, sliced 1/4″ thick
1 tbsp coconut cream
2 tbsp olive oil
2 cups butternut squash diced (I buy mine pre-diced at Whole Foods!)
1 tsp dried mustard powder
2 garlic cloves (garlic powder also works)
1/4 cup unsweetened almond milk (I use coconut milk too)
1/8 tsp cayenne pepper
1 tsp salt
4 tbsp nutritional yeast
16 ounces gluten free pasta (I love this kind, or you can use kelp noodles!)

Garnish (optional):
2 shallots, peeled and sliced thin
1 tbsp arrowroot powder
1/2 cup olive oil
Fresh thyme

Instructions:

1. Saute 2 tablespoons of olive oil over medium heat and add the onions, carrots and a pinch of salt.  Sweat this down for 10-15 minutes – you want them to get nice and soft but not develop a deep color.  While this is on the stove, steam or boil the butternut squash in a saucepan for 15 minutes (or if you have an Instant Pot it does it in 5 minutes!!!)

2. Place the cooked squash, onions, carrots, olive oil, garlic cloves, mustard powder, coconut cream, almond milk, cayenne pepper, salt and nutritional yeast in a blender, and blend then taste. Adjust the seasonings as needed (add more salt or cayenne if you want more of a kick!)

3.  In a small saucepan heat 1/2 cup olive oil.  Combine the shallots and arrowroot in a bowl and then fry the shallots in the hot oil until brown and crispy.  Remove them from the oil and allow them to drain on paper towels.

4.  Cook the pasta to al dente (I use my Instant Pot and it takes 4 minutes!)  Drain the pasta and place into a saucepan.  Pour 1/2 of the butternut squash sauce over the pasta and stir to combine.  Slowly add in more sauce until the pasta is nice and coated.  Turn the heat back on and “cook” the sauce and pasta together, stirring constantly until the pasta has absorbed some of the sauce.

5.  Taste and adjust the seasonings as needed.  Place into a bowl and crack fresh pepper on top, then sprinkle with fried shallots and fresh thyme.  Bon Apetit!






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Date: 15.12.2018, 11:43 / Views: 72195