Alright, I’ll admit it!

I am addicted to carbs, far more than I realized!

And especially during the colder months! I somehow seem to get caught between craving warmer weather and cravings warm foods to curl up with.

Though, no matter how many times I look to find the beauty in a deliciously vibrant salad, I still can’t help but full-heartedly dive into the creamiest of comfort foods, like this nutty, vegan version of mac and cheese!

Something that helps rationalize it for me is the tiny voice in my head telling me it’s alll about that *balance* though haha!

… Anyone with me on that??

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“Life is not worth living if I cannot have pasta or bread again.”

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Creamy, Sage & Butternut Squash Mac

I N G R E D I E N T S

• 1 small butternut squash, peeled and cubed into small pieces (about 4 cups)

• 3 large shallots, diced (about 2 cups)

• 2 Tbsp avocado oil (or cooking oil of preference)

• 1 lb. small ditalini pasta (elbows or shells work great too!)

• 3 cups vegetable stock

• 1 cup raw cashews, soaked in boiling water for 30 minutes

• 1/4 cup nutritional yeast flakes

• 3 tbs mellow white miso

• 2 tsp sea salt

• 1 tsp ground black pepper

• 1/2 tsp cinnamon

• 1/4 tsp freshly grated nutmeg

• 1/2 cup panko bread crumbs

• 1/4 cup hazelnuts, chopped

• 1/4 cup salted vegan butter, melted

• 6 sage leaves, chopped

M E T H O D

1. Soak the raw cashews in boiling water for at least 30 minutes (or overnight in the fridge to maintain optimal nutrients).

2. Next, bring a large skillet to medium heat and add the avocado oil to the pan.

3. Add the butternut squash and shallots and cook until the squash is tender and lightly browned (about 15 minutes).

4. Meanwhile, cook the pasta according to package directions. Drain and set aside.

5. Place the roasted squash mixture in a blender along with the (drained) cashews and vegetable stock then blend until silky smooth (if your blender has a soup option that is even better!)

6. Afterwards, combine the butternut cashew sauce and the pasta until evenly coated, then season to preference.

7. Preheat oven to 350°F.

8. Transfer the mixture to an oven-safe casserole dish, then, in a small mixing bowl, combine the panko, melted vegan butter and sage. Stir, then sprinkle over the pasta.

9. Bake in the oven for 10-15 minutes or until golden brown and bubbling.

10. Finally, remove from the oven, dig in and enjoy!

    NOTES:
    If you omit the pasta and panko, and add 2 cups of vegetable stock, this mixture makes a phenomenal soup!