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BUTTERNUT SQUASH CHEESY MAC WITH EDAMAME

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ingredients

12 c. frozen edamame

8 oz. shell or macaroni pasta

1 lb. peeled diced butternut squash

1 12 c. So Delicious Cheddar Style Shreds

1 Tbsp. ghee (or your favorite vegan butter alternative)

34 to 1 c. cashewmilk

1 tsp. kosher salt

12 tsp. freshly ground pepper

directions

  1. Bring a large pot of salted water to a boil. Add edamame and cook until tender, 3 or 4 minutes. Using a slotted spoon, scoop into a bowl. Add pasta to water and cook until just tender, about 10 minutes.
  2. While pasta cooks, steam squash in a separate pot in a steamer basket set over boiling water, covered, until very soft and cooked through, 12 to 13 minutes. Scoop squash straight into a blender or food processor. Add Cheddar style shreds, ghee, and ¾ cup cashewmilk; blitz into a smooth, thick, but still pourable sauce. If it seems too thick, add a little extra cashewmilk. Season with the salt and pepper.
  3. Drain pasta, return to empty pasta pot, and pour in butternut squash sauce; mix. Spoon into a serving dish and top with edamame.
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