Butternut Squash Mac and Cheese
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy mac and cheese made with butternut squash sauce and almond milk, finished with cashew cream and lemon. A comfort dish that hides vegetables while satisfying pasta cravings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 lb medium shell pasta (uncooked)
- 3 cups butternut squash (peeled and chopped into 1-inch cubes)
- 1 small yellow onion (quartered)
- 2 large garlic cloves (roughly chopped)
- 1 ½ cup unsweetened almond milk
- ¾ cup raw cashews (soaked for 2-4 hours or overnight)
- ¼ cup nutritional yeast
- 1 Tablespoon lemon juice
- 1 teaspoon dijon mustard
- 2 teaspoons sea salt (plus more to taste)
- ¼ teaspoon black pepper (plus more to taste)
- ½ teaspoon paprika
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 48mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 355mg
- Calcium
- 93mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 48MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.