DIETS: LC VG VT Serves 8 Butternut squash is rich in important vitamins, minerals, and disease-fighting antioxidants. This low-calorie, fiber-rich winter squash may help you lose weight and protect against conditions like cancer, heart disease, and mental decline.
Ingredients:
3 cups butternut squash, peeled and cubed (about 1/2 a large squash)
1 1/2 cups Vegetable Broth
1 1/2 cups almond milk
3 garlic cloves, crushed and peeled
1 fresh rosemary sprig
1 fresh bay leaf
2 Tablespoons Vegan Half & Half
8 ounces cashew cheese
1 cup raw cashews, soaked for at least an hour (or up to overnight is fine), drained
2 tablespoons nutritional yeast
2 tablespoons freshly squeezed lemon juice
½ teaspoon salt (more as needed)
¼ cup water (more as needed)
Salt & Pepper
1 pound elbow macaroni (or desired pasta)
1/2 cup panko bread crumbs
1/4 cup shredded vegan Parmesan
1/4 cup fresh italian parsley leaves, chopped
2 teaspoons olive oil
Instructions:
Preheat oven to 400F.
Bring large pot of salted water to a boil for pasta. Add the elbows to the boiling water. When the pasta is al dente, drain, reserving 1 cup pasta water, and rinse with cold water to stop them from cooking. Return the pasta to the pasta pot and save for later.
In a medium saucepan, combine the squash, broth, milk, garlic, rosemary, and bay leaf. Bring to a simmer over medium heat and cook until the squash is tender, 10-12 min. Cool slightly, remove the bay leaf and rosemary, and pour into a blender/food processor.
Make the cashew cheese:
Place all ingredients (except the water) into a blender or food processor. Pulse repeatedly to break the cashews up. Scrape the sides of the food processor down with a spatula.
Add water in small batches and continue processing until the cashew cheese is smooth and thick, adding a tablespoon of extra water if needed. It should be the consistency of hummus or ricotta cheese.
Add the half & half and cashew cheese to the squash mixture in a blender/food processor and blend slowly until smooth. Season with salt and pepper.
Mix the sauce with the pasta and coat well. Add some of the reserved pasta water if it seems too dry.
Pour into a greased 13x9" glass or ceramic baking dish. In a small bowl, toss together the panko, Parmesan, parsley and olive oil. Season with salt and pepper. Sprinkle over the pasta. Bake until the sauce is bubbly on the edges and the top is browned and crispy, 15-20 minutes (don't over-bake or it will dry out).
Nutrition Info Per Serving: Calories 464 Total Fat 17 g Cholesterol 0 mg Sodium 396 mg Potassium 271 mg Total Carbohydrate 68 g Dietary Fiber 6 g Sugars 5 g Protein 15 g