Paleo Creamy Butternut Squash Mac and Cheese

By ROBandSEAN

Ingredients

• 1⁄2 butternut squash, peeled, seeds removed, and diced
• 1 cup cashews, soaked in water 1 cup water
• 1⁄3 cup nutritional yeast
• 1⁄3 red bell pepper, chopped
• 1⁄2 celery stalk, chopped
• 1 green onion, trimmed
• 1⁄4 cup cornstarch
• Juice of 1 lemon
• 1 tablespoon yellow mustard
• 1 tablespoon dried minced onion 1 garlic clove, peeled
• 1 teaspoon garlic powder
• 1⁄2 teaspoon paprika
• 1⁄2 teaspoon sea salt
• Pinch of ground black pepper

Details

Servings 4
Adapted from yahoo.com

Preparation

Step 1

Preheat the oven to 350° Fahrenheit. Line a baking sheet with parchment paper. Bake the squash for 45 minutes.
Once the squash is done, blend it and all of the remaining ingredients in a high-speed blender until the sauce reaches a very smooth consistency. (Note: This is when you should start prepping your pasta in a separate pot.)
Transfer sauce to a pot and cook over high heat for 3 minutes, then reduce the heat to low and let the sauce simmer for 3 more minutes.
Add a little liquid if necessary (cashew milk, for instance), but not too much; you want the consistency to remain very creamy.
Serve with your favorite pasta and top with fresh herbs or other toppings such as shiitake bacon, or let cool and refrigerate or freeze for later. You can keep leftover sauce in the fridge for about 5 days or in the freezer for up to 3 months.