Enter in this Vegan Butternut Squash Mac and Cheese. It’s incredibly flavorful, rich, satiating and cheesy tasting, while being naturally vegan and gluten-free (making it an anti-inflammatory and easy to digest option for many).
Not to mention it sneaks in veggies in the form of the butternut squash, making it a fiber-packed option that works to keep your gut healthy and hormones balanced.
Snag all the details, hormone healthy ingredients (+ swaps and tips) and recipe below!
Optional — for an even cheesier taste, try sprinkling in a clean, non-dairy cheese like this one
If soaking cashews, add to a small bowl and cover with water. Soak overnight or minimum 2-4 hours, until soft and plump (you can skip this step if needed). Drain and rinse before use.
Preheat oven to 425 F and line a baking sheet with parchment paper. Spread out chopped and peeled butternut squash on sheet and drizzle with avocado oil, salt + pepper. Toss to coat. Roast for 30-40 minutes, flipping once half way through until squash is fork tender. Let cool for at least 5 minutes before adding to sauce.
Add all of the butternut squash sauce ingredients into a high speed blender and blend until smooth.
Cook pasta according to package directions .
Add the drained and cooked pasta back into the pot. Pour on the sauce, toss in the chopped spinach and stir to combine (add in any extra dairy-free cheese or grass-fed ghee if you want here to). Cook over medium low until heated throughout and serve immediately.
See tips above for ideas to swap the recipe and tailor to any food sensitivities or needs.