Vegan Butternut Squash Mac Cheese The Simple Veganista Stovetop: in a pot add 2 – 3 cups of water and butternut squash, bring to a boil, reduce heat to medium low and cook at a gentle boil for 20 minutes. microwave: place butternut squash in a microwave safe bowl, add 1 2 cup of water, place a small plate overtop to bowl, and heat for 5 minutes on high. Roast the butternut squash. add peeled and cubed butternut squash to a mixing bowl along with olive oil, crushed garlic, smoked paprika, sea salt, black pepper and cayenne pepper and toss together well. spread it out evenly in a roasting pan or parchment lined baking tray and roast in the oven at 390°f (200°c) for 35 minutes.
Vegan Butternut Squash Mac And Cheese The Almond Eater In a large saucepan, melt the vegan butter over medium high heat. add the onion and garlic and sauté for about 5 minutes until the onion turns translucent and begins to brown. add the butternut squash and vegetable broth. cover and cook 10 15 minutes until the butternut squash is very tender when pierced with a fork. Peel the squash with a vegetable peeler or a sharp knife and chop it into cubes and slice the onion thinly. add the squash and onions along with the raw cashews to a pot and cover with water by about 1 to 2 inches. cook the squash onion cashew mixture until the squash is tender. pierce a piece with a fork or knife. Preheat the oven to 400 degrees and line a baking sheet with parchment paper. add the squash, onion, garlic, olive oil and a pinch of salt & pepper to the baking sheet and toss to coat evenly. add the thyme and place in the oven for 20 minutes. toss and cook for another 10 minutes, or until the squash is tender. Measure 4 cups. fill another large pot with cold water, cover with a lid and bring water to a boil over medium high heat. reduce to medium heat, remove the lid and add butternut squash cubes and cashews to the boiling water. cover and cook over light boil for about 10 to 12 minutes or until the squash is fork tender.
Comments are closed.