1. Roast butternut squash: Preheat oven to 400 degrees. Place butternut squash on a baking sheet, skin sides down. Rub the flesh with extra virgin olive oil and season with salt to taste. Roast butternut squash for about 35-40 minutes, or until flesh is fork-tender. Remove from oven and set aside to cool. When cool enough to handle, scoop out 1 cup of pulp and set aside (reserve leftover roasted squash for another dish or eat as-is.)
2. Place cooled roasted butternut squash, cashews, lemon juice, water, truffle oil, salt, nutritional yeast, cayenne pepper, and paprika in a high speed blender. Process until smooth and creamy.
3. Place the cooked macaroni in a large heavy saucepan. Stir in the butternut squash cashew “cheese” sauce and heat over medium high. When pasta is hot, add the cheese and stir until well combined. Serve warm.
Here is an Optional Topping Option as well:
• 2 teaspoons extra virgin olive oil
• ¼ cup wheat germ
• 3 tablespoons shredded organic cheddar cheese (preferably grass-fed/ pastured)
1. In a small bowl, mix together the extra virgin olive oil, wheat germ and shredded cheese.
2. Transfer mac and cheese to an oven-proof casserole. Sprinkle topping on top. Bake, uncovered, for 10 minutes.
If you aren’t familiar with nutritional yeast in the healthy mac and cheese recipe you can buy this nutrient-packed super healthy food at any natural foods store or in bulk from Whole Foods Market.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (124g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 94 (41%)|
|Amt Per Serving||% DV|
|Total Fat 10.5g||14 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 4.9mg||2 %|
|Sodium 36mg||1 %|
|Potassium 283.5mg||7 %|
|Total Carbohydrate 28.1g||8 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 24.6g|
|Protein 9.5g||14 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 228
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.