hearty mac and cheeze

angela from oh she glows posted a wonderful recipe for butternut squash mac 'n cheeze last year, and john and i have enjoyed it a few times since. this time i didn't have dijon mustard or almond milk, so minor adjustments were made, highlighted in green. click here for the original recipe.

hearty mac and cheeze sauce
(adapted from angela's butternut squash mac 'n cheeze)

1 C mashed butternut squash
2 T earth balance vegan butter
3/4 C filtered water
1 T arrowroot powder
1 T fresh lemon juice 
6 T nutritional yeast (or more to taste)
1 tsp turmeric powder
1/2 tsp garlic powder
1/2 tsp onion powder
salt and pepper, to taste
extra virgin olive oil

1. preheat oven to 425F. peel, seed and cube butternut squash. in a glass casserole dish, lightly coat squash with olive oil, salt and pepper, and roast for 40 minutes.

2. meanwhile, prepare sauce in a pot over the stove. add butter over low-medium heat. in a bowl, whisk water and arrowroot. pour into saucepan, then stir in lemon juice, nutritional yeast, and seasonings to taste. whisk sauce until thickened (about 5 to 7 minutes).

3. add to cooked pasta of choice. optional: to make the dish extra hearty, add vegetables like green beans, peas or kale, or top with my personal favorite, stewed tomatoes.