Butternut squash Mac+Cheeze with roasted+spiced chickpeasWho says you can’t get …
?Butternut squash Mac+Cheeze with roasted+spiced chickpeas?Who says you can’t get your veggies deliciously?!Honestly. I ate way too much! (I love adding miso to my Mac+Cheeze sauces, but if you don’t have any, it’s ok to leave it out.)
?Recipe: Recipe: Soak 1 cup raw cashews in hot water for 15 minutes. Peel and cut 1 butternut squash into about 1-inch cubes (or use 1- bag frozen and defrost). Toss cubes with olive oil, salt and black pepper. Bake at 400F on lined sheet until soft, about 30 minutes. Meanwhile, sauté 1 chopped yellow onion (medium dice) until translucent, about 5-7 minutes. Add 2 large slices garlic cloves and cook another minute. Transfer to blender with approximately 1-1/2 cups of the cooked butternut squash, 1 cup soaked cashews, 2 tbsp nutritional yeast, 1 tsp garlic powder, 1-1/2 tsp smoked paprika, 1/4 cup unsweetened soy/almond milk, 3/4 cup water, 1/2 tbsp tamari or soy sauce. Mix 2 tsp yellow/mellow miso in 1 tbsp water until nearly dissolved. Add to blender. Blend all ingredients on high until smooth. Return to saucepan add desired amount of pasta. Heat on low while mixing and add a little water until desired consistency. Mix in roasted chickpeas.
?Roasted chickpeas: Drain and rinse 1-15oz can chickpeas. Rub between paper towels to dry. (Optional: Toss chickpeas in a little olive oil before adding the spices.) Rub chickpeas with generous amount of seasoning (options include: paprika, smoked paprika, ancho chili, chipotle, cayenne, garlic powder, onion powder and/or chili powder.) Add salt to taste. Roast at 400F until crispy (about 20 minutes).