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?Creamy butternut squash mac & cheeze (video in highlights)?Quarantine edition! You can use all frozen veggies. Oil-free option too.
?Recipe (serves 3-4):✅Use fresh or frozen butternut squash (about 2 cups cubed). ✅If using fresh, cut 1 medium-large butternut squash into approximately 1-inch cubes. ✅For frozen, preheat lined or non-stick baking sheet in oven at 400F for about 10 minutes before adding the frozen squash. ✅Toss squash cubes with olive oil (optional), generous sprinkle of dried (or fresh) thyme and garlic powder. Rub to coat. ✅Bake on lined sheet (preheated for frozen) at 400F for about 30 minutes or until starts to turn golden brown. ✅Sauté 1 small chopped onion and 3 minced garlic cloves in a little olive oil or broth until onion turns golden brown. (Keep mixing so garlic doesn’t burn.) ✅Add 1/2-1 tsp red chili flakes, 1/2 tsp dried rosemary, 1/4 tsp dried thyme and cook another minute until fragrant. ✅Transfer roasted squash to food processor with: 1/4 cup tahini and 1 cup veggie broth. Blend until smooth. Salt/black pepper to taste. ✅Transfer blended squash mixture to saucepan and heat with cooked onion and garlic. Add frozen kale if using and 1/2 cup water. Add desired amount of cooked pasta and heat while mixing. Add more warm water as needed until desired consistency. Serve immediately.
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