What you need:
1 fresh butternut squash, peeled and chopped
2-3 tbsp coconut oil, melted
1 tbsp coconut oil
½ medium spanish onion, chopped
3/4 cup unsweetened vegetable broth (or water)
1 tbsp sprouted spelt flour or gluten-free flour (for thickening)
1/3 cup nutritional yeast, or more to taste
2 tsp dijon mustard
1-2 cloves garlic, pressed
1 tbsp fresh lemon juice
1 tsp Himalayan salt and black pepper
½ tsp fresh turmeric root, grated or ¼ tsp turmeric powder (optional)
4 servings of ancient grain (spelt or kamut) macaroni/elbows, zuchinni noodles, chickpea noodles or a gluten-free option
Mix-ins of choice (kale, broccoli, peas, pumpkin seeds, etc.)
What to do:
-Preheat oven to 425 degrees F. Add chopped squash to a bowl with melted coconut oil, salt and pepper, mix well to evenly coat.
-Spread squash evenly on a baking sheet and roast for about 40 minutes, uncovered, until tender.
- Cook your pasta according to package directions. The sauce makes enough to cover 4-6 servings of pasta.
-Meanwhile, prepare the cheese sauce on the stove top. Add 1 tbsp coconut oil to a medium pot and sauté the chopped onion over medium-high heat until fragrant and lightly browned.
-In a separate bowl, whisk together veg stock and flour until all clumps are gone. Pour into the pot with the onion and whisk well.
-Stir in remaining ingredients; nutritional yeast, dijon mustard, garlic, lemon, salt, pepper and turmeric. Whisk over low heat until thickened (about 5-7 minutes or so).
-In a blender, blend the pot of sauce with 1 1/2 cups of the roasted squash (save extra roasted butternut squash for salads)
-Add cooked, drained, and rinsed macaroni into pot, along with cheese sauce & mix-ins. Heat and serve.
-Store any extra Butternut Squash Sauce in mason jars, store in fridge or freezer for long-term storage.
-I always make a larger batch of this Butternut Squash sauce to freeze so I have something comforting and yummy on hand when I need it.