butternut squash mac and cheese with broccoli

🥦. Butternut Squash Mac and Cheese with Broccoli 🥦

Original recipe from @forks

This recipe is a great alternative to traditional Mac and Cheese, the sauce is rich and creamy and just yummy.  It is also a good source of vitamin B3: Niacin.  Animal sources usually contain the highest amounts on B3, but there a many plant source options. This pasta is an example.

~Ingredients~

1 medium butternut squash (1 3/4 lb), you can substitute with pumpkin

1 Onion, finely chopped

4 cloves garlic, minced

1/2 tsp. Thyme

2 cups unsweetened plant milk, like almond, soy, hemp

2 tbsp. Nutritional yeast ( I have made this with or without, both came out fine)

1 tbsp. White wine vinegar

1/4 tsp. Salt

1/8 tsp. Black pepper

3 cups dried whole wheat pasta (you can sub with another whole grain pasta)

3 cups broccoli florets

Fresh basil leaves

~Instructions~

Peel and steam squash for about 12 minutes.

Heat a large saucepan over medium heat.  Add onion, garlic, thyme and 1/4 cup water to pan.  Cook until tender. 

Transfer onion mixture to blender.  Add squash and the next five ingredients.  Cover and blend until smooth. Pour squash mixture into a large saucepan.

Cook pasta according to package.  Add broccoli in the last 5 minutes of cooking.  Drain. Add drained pasta and broccoli to squash mixture.  Toss and coat.  Top with basil.