I’ve never been a massive fan of mac and cheese but I really like this one with roasted butternut squash! It is the perfect type of dinner for a toddler (or anyone really 😉 as it is easy to make and once made, the sauce will last for ever in the freezer. In fact this is a ‘lazy’ recipe as it is effortless to make with a long lasting effects;-)
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It is a great type of meal to have in the freezer for when you need to whip up a quick dinner. If you have a toddler you understand just how quickly they can turn into ‘hangry little monsters’ and how necessary it is to be able to provide food quickly! I have stashes of this sauce in little tupperware boxes in the freezer and when needed I just cook the pasta, defrost the mac and cheese sauce and there it is, yummy, comforting, full of flavour and healthy too!
Mixing the sauce with some arborio rice would make for a really nice butternut squash risotto.
Butternut squash is one of my favourite veggies to cook with. It is so full of flavour, it’s naturally sweet and it’s really filling. It is rich in potassium and magnesium and it is so versatile. Blending it makes it the perfect baby food.
This recipe could not be any more simple. I’m using nutritional yeast to create the ‘cheesy flavour‘. Nutritional yeast is popular in vegan cooking as it is a good source of protein as well as source of B vitamins. I’m also adding oat milk for its creaminess but any nut milk would be good to use.
I cut the squash in half (i said it’s lazy – no chopping here) and I roasted it because in my opinion, roasted veggies just taste better than boiled. After cooling down, the skin peels off very easily and I added the pieces of squash in a tall jar to use my stick blender with and added the yeast flakes, salt, oat milk and blended with a stick blender.
And that’s it. It is really that simple. Try it. Freeze it. Enjoy!
The creamiest and tastiest of dairy free milk:
For blending hot soups and sauces: