Squeesy Mac
- Anjelica Fortunato
- Jul 29, 2017
- 1 min read
RECIPE RATING: EASY
I am OBSESSED with this recipe. The squash “sauce” is creamy and wonderfully tasty!
Gather the ingredients…
-1 medium sized butternut squash, unpeeled and whole
-2 tablespoons butter
-1/4 cup almond milk
-1 cup shredded cheddar cheese
-1 cup vegetable broth
-Pepper
-Olive oil
-1 box macaroni noodles, uncooked
Putting it all together…
-Wash, dry and use olive oil to lightly oil medium sized squash
-Place whole squash on a foiled cookie sheet and then CAREFULLY stab several times with a knife
-Roast squash at 375 °F until soft throughout (roughly 50-60 minutes) and then remove from the oven
-While the squash is cooling, cook macaroni noodles, drain and set aside
-Once cooled, peel, de-seed and slice the cooked squash
-Add squash slices, broth, butter, milk and pepper to a blender and blend until smooth
-Add squash “sauce” to the cooked noodles
-Add shredded cheese and stir thoroughly over low heat to melt shredded cheese
**If you want, you can add more cheese and milk to make the squash mac even more cheesy**
***To turn this dish into vegan mac, use dairy free butter and cheese**
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