Vegan Butternut Squash Mac and Cheese + Sauteed Kale

April 9, 2015
Mac and cheese has always been one of my favorite comfort foods. When I decided to drop dairy from my diet, I thought my days of enjoying the savory dish were over. But I discovered a much healthier veganized version of this savory recipe. Not only is it just as hearty and delicious, it packs a greater nutritional punch with the addition of butternut squash instead of dairy. Butternut squash has about 300% of your vitamin A daily value, about half of your Vitamin C needs, and is also high in iron, magnesium, and Vitamin B6. It is also low in sugar. Another wonderful thing about this recipe is its versatility -- you can substitute your favorite squash and spices that make up the "cheese" sauce. Enjoy!
Vegan Butternut Mac N' Cheese + Sauteed Kale

Vegan Butternut Squash Mac and Cheese + Sauteed Kale

Recipe Type: Hearty Entrees
utensils YIELDS 2-4 servings
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  • 1 butternut squash
  • 1 tbsp garlic powder (or fresh minced garlic)
  • 1/4 cup vegan butter
  • 1 cup non dairy milk (I used soy)
  • 1/2 cup nutritional yeast
  • 1 tbsp paprika
  • 1 tbsp parsley
  • to taste salt and pepper
  • 8 oz whole wheat macaroni noodles (sub GF if desired)
  • 1 bunch dinosaur kale
  • 1 tbsp extra virgin olive oil
  • 1 package vegan cheese such as daiya (optional)
  • 1 butternut squash
  • 1 tbsp garlic powder (or fresh minced garlic)
  • 1/4 cup vegan butter
  • 1 cup non dairy milk (I used soy)
  • 1/2 cup nutritional yeast
  • 1 tbsp paprika
  • 1 tbsp parsley
  • to taste salt and pepper
  • 8 oz whole wheat macaroni noodles (sub GF if desired)
  • 1 bunch dinosaur kale
  • 1 tbsp extra virgin olive oil
  • 1 package vegan cheese such as daiya (optional)
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Directions

1. Preheat the oven to 425 degrees. Cut the butternut squash in half and roast for 45 minutes. If you’re short on time, you can microwave the squash for 6 minutes on each side, just poke several holes throughout the squash before placing in the microwave.
2. Once the squash is roasted and has cooled, remove the seeds, peel, and cut into chunks. Puree the squash using a food processor, or mash by hand with a potato mashes. Set the pureed squash aside.
3. In a saucepan, add the milk, Earth Balance, nutritional yeast, garlic and spices. Turn the heat on to low and stir. Add the pureed squash to the mixture, stirring until the sauce is smooth. Cover and let simmer.
While the “cheese” sauce simmers, boil the macaroni noodles. Remove from heat and set aside.
4. In a serving bowl, pour the “cheese” sauce over the noodles and mix well. Add more of the seasonings to taste. If using vegan cheese, add it to the noodles, mixing thoroughly.
5. Remove the kale from the stems, tearing into bite sized pieces
Add 1 tablespoon of extra virgin olive oil and 1 tablespoon of minced garlic to a skillet pan. Add the kale to the pan, sauteeing until it withers. Remove from heat.
6. Serve. Enjoy!


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D​ylan Hill is a freelance writer from Los Angeles, California. She's a burgeoning plant based foodie, avid traveler, reader, and film junkie. She blogs about her travels at Dylan Travels Cheap and her lazy cooking techniques at Lazy Vegan Recipes. Follow her on Twitter, Google+, and Pinterest.

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