Butternut Squash Mac and Cheese by @jessicainthekitchen

25 min
Medium

1 serving

🌿

1 bunch

Fresh Sage

🎃

0.45 kg

Butternut Squash

🍝

230 g

Macaroni Elbow Pasta

🫒

30 ml

Olive Oil

🍚

30 g

Flour

🥛

240 ml

Vegan Milk

🧂

2.5 g

Sea Salt

🧄

2.5 g

Garlic Powder

🧂

1.3 g

Ground Black Pepper

🍚

120 g

Nutritional Yeast

🍞

120 g

Panko Breadcrumbs

Preparation Steps

  1. Step 1/4

    Preheat the oven to 425°F/220°C.

  2. Step 2/4

    Bring two pots of salted water to a boil.

  3. Step 3/4

    Add the butternut squash to one, cook for 10 minutes or until fork soft.

  4. Step 4/4

    Remove butternut squash and drain liquid mash with a fork or immersion blender if you want it completely smooth.

Composition

Ingredients

Types

Herbs, Seasoning, Vegetables, Pasta, Oil, Flour, Dairy, Bread

Ingredients

fresh sage, Butternut Squash, macaroni elbow pasta, olive oil, flour, vegan milk, sea salt, garlic powder, ground black pepper, nutritional yeast, panko breadcrumbs

Allergens

Gluten

Dietetics

Dietary regimen

Vegan, Gluten-free

Calories

to inform

Macro nutrients

to inform

Nutritional Information

Minerals

to inform

Vitamins

to inform

Preparation

Time Information

Preparation

15 minutes

Cooking

10 minutes

Overall

25 minutes

Difficulty

Level

Medium (2/4)

Steps

4 steps

Equipments

Utensils

Pot, Oven, Fork, Immersion blender

Appliances

Oven, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Dinner

Origin

Source

Platform

instagram

Original Creator

@jessicainthekitchen

Origin

Cuisine

American

Geographic

to inform

Various

Aspect

Texture

Creamy, Crunchy

Flavors

Savory, Cheesy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 1-2 hours, fridge : 2-3 days, freezer : 1-2 months