YIELDS
2-4 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 butternut squash
- 1 tbsp garlic powder (or fresh minced garlic)
- 1/4 cup vegan butter
- 1 cup non dairy milk (I used soy)
- 1/2 cup nutritional yeast
- 1 tbsp paprika
- 1 tbsp parsley
- to taste salt and pepper
- 8 oz whole wheat macaroni noodles (sub GF if desired)
- 1 bunch dinosaur kale
- 1 tbsp extra virgin olive oil
- 1 package vegan cheese such as daiya (optional)
- 1 butternut squash
- 1 tbsp garlic powder (or fresh minced garlic)
- 1/4 cup vegan butter
- 1 cup non dairy milk (I used soy)
- 1/2 cup nutritional yeast
- 1 tbsp paprika
- 1 tbsp parsley
- to taste salt and pepper
- 8 oz whole wheat macaroni noodles (sub GF if desired)
- 1 bunch dinosaur kale
- 1 tbsp extra virgin olive oil
- 1 package vegan cheese such as daiya (optional)
Directions
1. Preheat the oven to 425 degrees. Cut the butternut squash in half and roast for 45 minutes. If you’re short on time, you can microwave the squash for 6 minutes on each side, just poke several holes throughout the squash before placing in the microwave.
2. Once the squash is roasted and has cooled, remove the seeds, peel, and cut into chunks. Puree the squash using a food processor, or mash by hand with a potato mashes. Set the pureed squash aside.
3. In a saucepan, add the milk, Earth Balance, nutritional yeast, garlic and spices. Turn the heat on to low and stir. Add the pureed squash to the mixture, stirring until the sauce is smooth. Cover and let simmer.
While the “cheese” sauce simmers, boil the macaroni noodles. Remove from heat and set aside.
4. In a serving bowl, pour the “cheese” sauce over the noodles and mix well. Add more of the seasonings to taste. If using vegan cheese, add it to the noodles, mixing thoroughly.
5. Remove the kale from the stems, tearing into bite sized pieces
Add 1 tablespoon of extra virgin olive oil and 1 tablespoon of minced garlic to a skillet pan. Add the kale to the pan, sauteeing until it withers. Remove from heat.
6. Serve. Enjoy!
