When made in the Instant Pot, we’re talking 3 minutes of active cooking time. And honestly, so good, there is NO sacrifice here! In other words… it’s a healthier Mac and Cheese recipe. And a genius way to add more vegetables to any meal.īutternut Squash adds a sweet and nutty flavor to a Mac and Cheese recipe, upping the nutrition, and cutting calories and fat. If you don't have a Vitamix, you may want to soak the cashews in boiling hot water for 5 minutes before blending.Instant Pot Butternut Squash Mac and Cheese is a simple, easy take on classic comfort food.
Make this easier by purchasing pre-chopped butternut squash! I find it at Costco and many other grocery stores. Vegetables to stir in: I love adding some Instant Pot Kale, roasted/steamed broccoli or simply thawed frozen green peas (a favorite with the kids). SQUASH 2 FOR MAC REVIEW FULL
Cashew allergy? Substitute slivered raw almonds, or for a nut free option use 1/2 cup of full fat coconut milk for 1/2 cup of the water called for, and leave the nuts out entirely. I wouldn't recommend freezing it with the pasta though, it gets soggy. To freeze, pour into a container, leaving an inch or so of space to allow for expansion. The butternut squash cashew cheese sauce freezes well. You can also use canned butternut squash puree, or replace it with pumpkin! You will need 16 ounces (1 can) to replace the fresh squash. I did my calculations using white pasta noodles and no added vegetables. Nutritional information will vary greatly on the kind of pasta you use and what vegetable you add. Add some vegetables! My favorites are frozen thawed green peas, Instant Pot Kale and roasted/steamed broccoli. Cashew or Nut Allergy: You can sub slivered raw almonds if not allergic, or use 1/2 cup of full fat coconut milk in place of 1/2 cup of the water called for. Gluten Free: Simply use your favorite gluten free pasta. Stir over low-medium heat for a few minutes until the sauce thickens a bit. Read my full disclosure here.Īll that’s left to do is pour the sauce into the pot with the cooked, drained noodles. Make the sauce: In a blender, add the cooked, drained squash along with the rest of the sauce ingredients (cashews, water, cornstarch, nutritional yeast, dijon, garlic powder, onion powder, lemon juice and salt). Drain and add back to the pot they cooked in. Meanwhile, cook your pasta of choice using the package instructions. You can also cook it on the stovetop, roast it in the oven OR use a can of butternut squash puree! Pssst. 
Add the cubes to an Instant Pot along with a few cups of water, and cook on high pressure for 8 minutes. I often find them at Costco as well as other grocery stores.Ĭook the Squash: I almost always use my Instant Pot for this.
To make things even easier, purchase pre-chopped cubes of butternut squash. A lot of butternut squash pasta recipes still contain milk and cheese, but this one is completely vegan.Įven if you aren’t a big fan of butternut squash, you will love this recipe! And your picky kids will gobble it up. Kids and adults alike will swoon for this Vegan Butternut Squash Mac and Cheese! The sauce is so creamy and smooth with no dairy at all.
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