Did you know that roasted, pureed butternut squash lends itself perfectly to a silky vegan “cheese” sauce? We’re not exactly sure why (something about its sweet, salty, buttery flavor), but we’re not one to question such a wonderful fact of life. Top off your portion of vegan...
Category: not set
Cuisine: not set
1 cup (4 ounces) shiitake mushrooms stemmed and thinly sliced
2 tablespoons extra-virgin olive oil
¼ teaspoon sea salt plus more as needed
¼ teaspoon smoked paprika
¼ teaspoon garlic powder
5 cups (20 ounces) peeled and cubed butternut squash
Freshly ground black pepper
2 teaspoons sea salt divided
1 pound elbow macaroni
½ cup raw cashews
1 clove
½ teaspoon dried rosemary
Smoked paprika for serving
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