My Take on Mac and Cheese

My Take on Mac and Cheese |

I would suggest you cook your squash the day before or the morning of. It’s not a hard process, the oven does all the work, but having this done will cut your recipe making time significantly. All you have to do is preheat the oven to 400˚. Prick the squash with a sharp knife four times, place the squash directly on the oven rack and roast for one hour. Remove from the oven and let cool. Once cool enough to handle, peel, seed and cut into cubes. You now have cooked butternut squash flesh!


  • 1 butternut squash, cooked and diced (see description above to see how I do)
  • 1/2 cup raw cashews, soaked overnight or 30 minutes in hot water, rinsed and drained
  • 2 teaspoons olive oil
  • 1 large onion, diced
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon ground turmeric
  • 2 teaspoons each sea salt and pepper
  • 1/2 cup plant-based milk (I use oat milk)
  • 1 teaspoon Dijon mustard
  • 2 tablespoons lemon juice
  • 1 package macaroni or fusilli pasta, cooked


Heat the olive oil in a skillet over medium-high heat. Add the onion and cook, stirring occasionally, until the onion turns a deep golden color and is nicely caramelized, about 7-8 minutes. Add the garlic powder, smoked paprika and turmeric. Cook, stirring, for an additional two minutes. Remove from the heat.

In a high-speed blender, place the squash, the cashews, the onion mixture, plant-based milk, Dijon mustard, lemon juice, and sea salt and pepper. Blend until silky smooth.

In a large pot or bowl, mix the pasta with the desired amount of sauce and serve. I like mine with crispy sage or minced fresh parsley, for a more adult version. You may also keep aside some cubed squash and fry them in a bit of olive oil and a sprig of rosemary. Serve atop the pasta. Either way, all yummy!

Keywords: mac and cheese, mac, pasta, butternut squash, kids meal, squash

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