One thing that we take fairly seriously here at by CHLOE. is our famous Mac N’ Cheese. We love it, you love it. It’s a big, ooey, gooey, cheesy love fest. Because of all the Mac N’ Cheese adoration ‘round these parts, we figure that adding a new variation on this timeless classic to our blog can never be a bad thing. In this version, we’re using the fall staple of butternut squash to lend color, flavor and texture to the cheesy sauce and we’re pretty sure it’s going to be love at first bite for you, too.
Recipe and image courtesy of by CHLOE. Chef Contributor, Lauren Kretzer.
2 cups butternut squash, peeled, seeded, cubed and roasted
2 Tbsp extra virgin olive oil
½ cup cashews, soaked and drained
1 cup water
¼ cup fresh lemon juice
¼ cup nutritional yeast
2 cloves garlic
1 ½ tsp sea salt
1 tsp ground dry mustard
¼ tsp ground nutmeg
1 lb small shell pasta
2-3 Tbsp reserved pasta cooking water
Pre-heat oven to 400°F.
Line a baking sheet with parchment paper or a silicone baking mat.
Peel and seed butternut squash. Cut into 1 ½” cubes.
Soak and drain cashews.
Place 2 cups of cubed butternut squash on lined baking sheet.
Drizzle with olive oil and place in pre-heated oven. Roast for 25 minutes, turning halfway.
Cooked squash should be slightly golden and tender.
Remove from oven and let cool slightly.
While butternut squash cooks, place a large pot of well sea-salted water over high heat to boil.
Add shell pasta and cook according to package directions, being sure to reserve 2-3 tbsp of cooking water before straining.
BUTTERNUT SQUASH CHEESE SAUCE
In a high-speed blender, add roasted butternut squash, drained cashews, water, lemon juice, nutritional yeast, garlic cloves, sea salt, ground dry mustard, ground nutmeg, and reserved pasta cooking water.
Blend on high until completely smooth, about 2 minutes.
Place cooked shell pasta back in pot and gently fold in Butternut Squash Cheese Sauce until all of the pasta is completely coated.
NOTES + STORAGE TIPS
Butternut Squash Shells N’ Cheese will keep refrigerated in an air-tight container for up to 5-7 days.