Slow Cooker Butternut Squash Mac and Cheese
Dairy-free mac and cheese made with butternut squash.
Prep Time 20 minutes
Cook Time 5 hours 20 minutes
Total Time 5 hours 40 minutes
Servings 4
Ingredients
- 1 butternut squash both ends cut off
- 1 onion quartered
- 1/2 cup cashews
- 1/4 cup nutritional yeast
- 1 garlic clove
- 1 tspn dried rosemary
- 1/2 tspn nutmeg
- 2 tbsp olive oil
- 1 tspn mustard
- 1 tbsp salt
- 2 cups vegetable stock
- 4 cups cooked macaroni
Instructions
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Using a fork, poke several holes into the squash and then microwave for 3-4 minutes. This makes the peeling process much easier.
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Peel the squash and slice in half length-wise. Use a spoon or an ice cream scooper to scoop the seeds out. Chop the squash into cubes and place on bottom of a slow cooker.
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Add the onion, cashews, yeast, garlic, rosemary, nut meg, olive oil, mustard, salt, and vegetable stock. Stir and cook on high for 4 hours or on low for 8 hours.
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Add cooked squash into blender and blend until smooth.
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Stir the blended squash mix into the cooked macaroni and serve.
