Lunch/Dinner

Butternut Squash Mac & Cheese

Dave and I love mac and cheese but I really wanted to find a guilt free recipe. I love Butternut Squash and this version of “mac and cheese” is yummy but healthy. Enjoy!
Louise xx
vegan mac and cheese.jpg
Ingredients 
Serves 2
  • 300g peeled and diced butternut squash
  • 65 ml of Almond milk
  • 2 tbsp extra virgin olive oil
  • ½ tsp garlic powder
  • 1 or 1½ tsp sea salt
  • 1 tbsp lemon juice
  • 200 g macaroni pasta
  • Fresh parsley for garnish (optional)
Method
  1. Steam the butternut squash for about 10 minutes or until it’s soft. I tend to place a steamer basket in a pot, add some water and when it’s boiling I add the squash and cook it over medium-high heat. You can also boil or roast it.
  2. Place the steamed squash in a blender with the rest of the ingredients and blend until smooth.
  3. Cook the pasta according to package directions.
  4. Mix the pasta and the sauce in the pan
  5. I love to add some fresh parsley on top, but it’s optional.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s