1 lb elbow macaroni (455 g), cooked according to package instructions
1 tablespoon fresh parlsey, for garnish
Nutrition Info
Calories 727
Fat 29g
Carbs 100g
Fiber 7g
Sugar 13g
Protein 14g
How to Make It
1. Step
Cut off both ends of the butternut squash and poke all over with a fork. Microwave on high for 3-4 minutes.
2. Step
Peel the skin off of the squash. It should come right off! Slice the squash in half lengthwise, scoop out seeds, and cut into 1-inch (2-cm) cubes. You should have about 5 cups (1 kg).
3. Step
In a slow cooker, combine the squash, onion, cashews, nutritional yeast, garlic, rosemary, nutmeg, olive oil, mustard, salt, and vegetable stock. Stir to combine.
4. Step
Cover and cook on high for 4 hours or low for 8 hours, until the vegetables are soft enough to be easily mashed with a fork.
5. Step
Transfer the squash mixture to a blender, or use an immersion blender, and puree for 5 minutes, until there are no chunks and the sauce develops a creamy texture.
6. Step
Pour the sauce over the cooked macaroni and stir well.
