Mac and Cheese with Butternut Squash Sauce
What's in it?
Butternut squash, onion, garlic, coconut oil, salt, pepper, coconut milk, bay leaves, nutritional yeast, mustard, turmeric, gluten-free bread crumbs, paprika, gluten-free pasta-elbows
Where did I find it?
Why do I like it?
I am always so happy to find a good vegan one dish meal. You can prep the ingredients before - I cut up the squash the day before and measured out what I needed, then placed the extra cubed squash in the freezer.
The taste is light and slightly sweet. There is an option to use hot sauce so that might cut the sweetness a bit.
There were enough for leftovers, which is always a great thing!
What did I change from the original recipe?
The first time I made it, I followed as written, but I did not add the hot sauce. It was a bit sweet for me so I made it again. The second time I used quinoa/rice milk to keep it BD friendly (no nut milk for proper food combining). I preferred the taste as it was not sweet. I also used the hot sauce which helped as well.
I used organic, gluten-free brown rice crumbs from Whole Foods, and Quinoa/lentil pasta.