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Buttercup Squash Zucchini Mac n’ Cheese

  1. Cook a whole box of whatever pasta you prefer (I use quinoa spirals pasta because the texture is awesome, it doesn’t fall apart, and quinoa is a complete protein-meaning it possesses good proportions of the 9 amino acids for your body to use) 
  1. Blend: 
    1. 1 cup buttercup squash puree (you can use any squash) 
    2. 2 cups non dairy milk
    3. 1.5 tablespoons arrowroot (any kind of flour is fine too) 
    4. 5 tablespoons nutritional yeast
    5. Thyme, salt, sage, black pepper, pinch of asafoetida, pinch of cayenne 
    6. 2 teaspoons stone ground mustard
  1. Sauté up 2 zucchini 
  1. I made my own breadcrumbs using gluten-free vegan bread but you can use whatever you’d like! Mix 2 cups of breadcrumbs with scallions, salt, rosemary, sage, and avocado oil (or whatever oil you prefer) 
  1. Put the pasta in a large casserole dish, add in the sauce, cooked zucchini, mix it up. Top it with breadcrumb mixture.
  1. Bake at 400 degrees F for about 25 minutes. 
  1. Enjoy 🙂 

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