Butternut Squash Mac And Cheese

This is my favorite comfort meal during the cooler months! I make this at least 3 times a month when the temps start dropping.

This mac and cheese is plant based and packed with fiber, healthy fats, Vitamin E, Vitamin B12, Vitamin B6 and more! This meal is easy to make, satisfying and it will keep you full!

I recommend meal prepping double of the cheese mix and freezing it into a large ice cube tray to have for more meals. This will help save time in the kitchen and help continue healthy eating into your next meals!

Makes 4 servings

Butternut Squash Cheese Sauce

1 1/4 cup cashews (unsalted and unroasted)

3/4 cup filtered water (add more to thin if needed)

1/3 cup nutritional yeast

1 1/4 cup butternut squash purée

2 tsp garlic powder

1- 1 1/2 tsp salt (or to taste)

1 tsp chili flakes (optional)

A few pinches of turmeric (for color)

Directions: Add all ingredients to a high-speed blender or food processor. Blend until smooth. Heat in a sauce pan over low to medium heat until warm. Pour over cooked pasta.

Option to add your favorite cooked vegetable. My recommendation is adding sautéed kale or broccoli.