Butternut Squash and Maccaroni

Most of the recipes I've seen like this claim that this is a vegan Mac & Cheese.  I am here to tell you that they are all liars, and I mean that with love. I have tried 3 different ones and it in no way is a substitute for Mac & Cheese.  Your children will not somehow be tricked into thinking that this is their old favorite.  You will not be tricked into thinking that this is some old favorite.  It just isn't going to happen, but once you know this, you can now go on and make this recipe with the intention of having a yummy meal that looks somewhat like Mac & Cheese but tastes nothing at all like it.  This is what I have come up with as a concoction of various recipes - and what most appeals to our tastes.

Ingredients:

Butternut Squash (peeled and cut into chunks)
about 1 tsp of oil (I used grapeseed)
3/4 cup raw cashews
1 1/2 cloves of garlic  (I wouldn't suggest adding more)
1 Tbsp fresh lemon juice
7 Tbsp nutritional yeast (this makes it "cheesy)
1 cup non-dairy milk (I used original unsweetened almond milk)
1/4 tsp tumeric (mostly for color)
1/4 tsp paprika.
2 tsp mineral salt (I used this lovely pinkish mineral salt from Whole Foods)
        - you may need a bit more mineral salt, to taste.
1 lb pasta of your choice.  We used shells because that's what the kids like.

Additional add ins for a more adult flavor:
         1 tsp curry powder, more to taste if you wish
         Peas, Spinach, Carrots, or other veggies

Instructions:  

1.  Preheat oven to 350 and line baking sheet with parchment paper.  Peel and cut butternut squash (and remove seeds, obviously).  Lightly coat pieces in oil, lightly salt, and bake in oven for 35-40 minutes.  IMPORTANT:  Make sure to turn each piece of squash over after about 20 minutes of cooking.  Some of the bottoms get browned, and you won't want them to burn.  So take the 2 minutes and just turn each piece over.

2.  While that's cooking, begin your sauce base.  Add cashews to your food processor.  Pulse until you get a dust, but not a puree.   Then add the garlic.  I don't know why, but this is the best time to get it pulverized.  Next, add the remaining ingredients, EXCEPT for the mineral salt.  Leave mixture in the food processor

3.  Begin cooking pasta according to package directions.

4.  Once squash is finished, add the pieces to the food processor.  Blend squash into the mixture, creating a smooth sauce.  This is when you will add the salt to taste.  Kosher, sea, and other salts will require a different amount than the mineral salt, so you will need to do this by taste.  If your mixture tastes a bit flat or weird, add a bit more salt.  Adding the right amount of salt helps the taste of this TREMENDOUSLY.  It can change it from yuck to yum.  So please take the time to add your salt by taste.

**If your sauce is a bit thick, add a little more milk.  The sauce will thicken as time progresses.**

5.  Strain pasta when it is finished and place back into the pot.  Add butternut squash sauce and stir.  Warm up on the burner, and serve when ready.

*if adding curry powder or other seasonings, add during step 2.  If adding veggies add during step 5*


RESULTS:  2 out of 5 kids liked it, hubby liked it when we added curry powder to it, and I liked it just the way it is.  It wasn't a home-run for the kids, but hubby and I liked it.