Ingredients
1butternut squash,peeled, cubed
1medium white onion,quartered
½cupcashews,raw
¼cupnutritional yeast
1garlic clove
1tspdried rosemary
½tspnutmeg
2tbspolive oil
1tspmustard
1tbspsalt
2cupsvegetable stock
1lbelbow macaroni,cooked according to package instructions
1tbspfresh parsley,for garnish
Preparation
Cut off both ends of the butternut squash, then poke all over with a fork. Microwave on high for 3 to 4 minutes.
Peel the skin off of the squash. Slice the squash in half lengthwise, scoop out seeds, then nd cut into 1-inch cubes to yield about 5 cups.
In a slow cooker, combine the squash, onion, cashews, nutritional yeast, garlic, rosemary, nutmeg, olive oil, mustard, salt, and vegetable stock. Stir to combine.
Cover and cook on High for 4 hours or Low for 8 hours, until the vegetables are soft enough to be easily mashed with a fork.
Transfer the squash mixture to a blender, or use an immersion blender, and puree for 5 minutes, until there are no chunks and the sauce develops a creamy texture.
Pour the sauce over the cooked macaroni, then stir well.
Serve garnished with parsley. Enjoy!
