Kabocha Squash Mac & Cheese

You asked, I delivered. The mac & cheese (that’s not really mac & cheese at all…) recipe is here!

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**This recipe is pretty flexible. I have found that kabocha squash works really well and lends a nice umami flavor, but really any squash will do. I have tried it with butternut & delicata squash as well.

For the squash:

1/2 kabocha squash

1/2 teaspoon avocado oil

1/2 teaspoon garlic powder

1/2 teaspoon sea salt

Directions

  1. Preheat oven to 400ºF.

2. Cut the kabocha squash in half. You will only be using one half for this recipe. Discard of any seeds

3. Coat the squash in 1/2 teaspoon avocado oil, 1/2 teaspoon garlic powder and 1/2 teaspoon sea salt.

4. Place flesh side down on a parchment lined baking sheet.

5. Bake for 25 minutes, then remove and set aside to cool. You will later add the cooked squash to the rest of the cheese sauce ingredients.

For the “cheese sauce”

1 yellow onion, diced

1/4 cup culinary coconut milk

1/4 cup nutritional yeast

4 garlic cloves

2 tablespoons olive oil

1 teaspoon grass fed butter or coconut oil

1 teaspoon turmeric

1 teaspoon paprika

1/2 teaspoon onion powder

1/8 teaspoon cayenne pepper

pinch of sea salt

pinch of black pepper

Directions

  1. In a medium sized pan, heat up 1 teaspoon of grass fed butter or coconut oil.

2. Next, add in diced yellow onion, 3 minced garlic cloves, 1 teaspoon turmeric, and a pinch of sea salt. Sauté until onions and garlic are translucent and soft.

3. Scoop out all of the flesh of the kabocha squash and add it to a high speed blender or food processor. Add in 1/4 cup culinary coconut milk, 1/4 cup nutritional yeast, 1 raw garlic clove, 2 tablespoons olive oil, 1 teaspoon paprika, 1/2 teaspoon onion powder, 1/8 teaspoon cayenne pepper, pinch of sea salt and a pinch of black pepper. Blend all ingredients together until you have a thick (but still pourable) and fully blended mixture.

4. Cook the pasta of your choice (my favorite is organic red lentil pasta). Add cooked pasta to a pot with “cheese” and stir to combine pasta with sauce.

**optional

Sometimes I like to add green peas, baby spinach or kale (just throw in while heating up and let it wilt). And for the ultimate touch: add some everything bagel seasoning and red pepper flakes before serving.

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One thought on “Kabocha Squash Mac & Cheese

  1. Yvette Vartanian says:

    thank you for posting this recipe…every time i see t on my instagram news feed i get so angry that it isn’t in front of me to eat. Going to try to make it tonight after my trip to TJ’s. thanks again xoxoxo

    Like

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