Creamy Butternut Squash Sage Mac & “Cheese” w/ Edamame (V,GF)

One of the best ways to include more veggies into meals, besides green smoothies, is sneaking them into pasta sauces!

There are many different vegetables that work well in pasta sauces like cauliflower, parsnip, and broccoli; but my favorite has to be butternut squash! I love the hint of sweetness it adds to the dish and how it makes food taste almost like dessert 😉

To get a cheesy flavor I often add nutritional yeast, a true nutritional powerhouse. It is a great source of complete plant-based protein (8 grams per 2 heaping tablespoons!) and also high in fiber, B-vitamins, and minerals such as zinc, chromium, and phosphorus. It works really well in pasta sauces (like the recipe below and also this delicious Veggie Pasta with Cheesy Tomato Sauce), vegan parmesan (I love this simple recipe by Minimalist Baker), salad dressings, and as topping for baked vegetables to name a few!

Hope you get to try this flavorful and nutritious twist on the traditional mac and cheese and love it as much as we do! Let me know your thoughts and your favorite ways to use nutritional yeast. XO

Creamy Butternut Squash Sage Mac & “Cheese” with Edamame Recipe

Serves 4

Ingredients

  • 8 oz. gluten-free pasta of choice (I used organic red lentil pasta)
  • 2 cups organic edamame beans, shelled

Butternut Squash “Cheese” Sauce

  • 1 tablespoon coconut oil
  • 1 onion, sliced or chopped
  • 1 teaspoon turmeric powder
  • 1 small butternut squash, peeled and chopped {See Note}
  • 3 cloves garlic, grated or crushed
  • 1 cup non-dairy milk
  • 1 cup vegetable broth
  • 1 and 1/2 teaspoons ground sage (or 1 tablespoon fresh sage leaves)
  • Unrefined sea salt and black pepper, to taste
  • 1/4 cup nutritional yeast + more for topping

Directions

  1. Bring a large pot of water to boil over high heat. Add pasta and cook al dente according to package instructions. Add edamame beans during the last 3 minutes. Then drain and set aside
  2. FOR THE “CHEESE” SAUCE: Add coconut oil to a large skillet over medium heat. Once oil is hot, add onion and sauté for about 5 minutes until translucent
  3. Add turmeric, squash, garlic, non-dairy milk, broth, sage, sea salt and black pepper and cook for 15-20 minutes until squash is tender
  4. Remove from heat, add nutritional yeast, and puree using a hand-held immersion blender, or transfer squash mixture to a blender and blend until smooth
  5. Pour the creamy butternut squash sauce over pasta and edamame beans and toss to coat. Top with a sprinkle of nutritional yeast if desired and enjoy!

NOTE: If you are not a big fan of peeling squash like me, you can cut in half, scoop out the seeds and roast it in the oven at 400F for about 40 minutes until golden around the edges and tender. Then peel the skin, chop, and add to the skillet with the rest of sauce ingredients (step 3). However, since squash is already cooked, remove from heat after 5 minutes. The same also applies when you are using cooked/canned squash instead of raw.

By | 2017-02-24T11:22:59+00:00 February 23rd, 2017|Categories: Main|0 Comments

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