Butternut Squash Mac’n Cheeze with Roasted and Spiced Chickpeas

The ultimate vegan comfort food? This butternut squash mac’n cheeze topped with roasted and spiced chickpeas is it! It’s also healthy, nutritionally rich, packed with flavor, and definitely worth trying!

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Butternut Squash Mac’n Cheeze with Roasted and Spiced Chickpeas

Butternut Squash Mac’n Cheeze with Roasted and Spiced Chickpeas


Scale

Ingredients

  • 1 cup raw cashews
  • 1 butternut squash, cut into 1-inch cubes (or a bag of frozen pre-cut squash, defrosted)
  • olive oil
  • salt
  • black pepper
  • 1 chopped yellow onion
  • 2 large garlic cloves
  • 2 tbsp nutritional yeast
  • 1 tsp garlic powder
  • 1½  tsp smoked paprika
  • ¼ cup unsweetened soy/almond milk
  • ¾ cup water
  • ½  tbsp tamari or soy sauce
  • 2 tsp yellow/mellow miso, mixed with 1 tbsp water
  • 115oz can chickpeas
  • seasoning (options include: paprika, smoked paprika, ancho chili, chipotle, cayenne, garlic powder, onion powder and/or chili powder)

Instructions

  1. Soak 1 cup raw cashews in hot water for 15 minutes. 
  2. Peel and cut 1 butternut squash into about 1-inch cubes (or use 1bag frozen and defrost). Toss cubes with olive oil, salt and black pepper. Bake at 400F / on lined sheet until soft, about 30 minutes. 
  3. Meanwhile, sauté 1 chopped yellow onion (medium dice) until translucent, about 5-7 minutes. Add 2 large slices garlic cloves and cook another minute. 
  4. Transfer to blender with approximately 1-½  cups of the cooked butternut squash, 1 cup soaked cashews, 2 tbsp nutritional yeast, 1 tsp garlic powder, 1-½  tsp smoked paprika, ¼ cup unsweetened soy/almond milk, ¾ cup water, ½  tbsp tamari or soy sauce. 
  5. Mix 2 tsp yellow/mellow miso in 1 tbsp water until nearly dissolved. Add to blender. Blend all ingredients on high until smooth. 
  6. Return to saucepan add desired amount of cooked pasta. Heat on low while mixing and add a little water until desired consistency. Mix in roasted chickpeas.
  7. To make roasted chickpeas, drain and rinse 1-15oz can chickpeas. Rub between paper towels to dry. (Optional: Toss chickpeas in a little olive oil before adding the spices.) Rub chickpeas with a generous amount of seasoning (options include: paprika, smoked paprika, ancho chili, chipotle, cayenne, garlic powder, onion powder, and/or chili powder.) Add salt to taste. Roast at 400F until crispy (about 20 minutes).

Notes

Find more of Nisha’s recipes on @cookingforpeanuts.

Can’t get enough of vegan pasta? We’ve all been there. Check out our Pasta section for more amazing recipes!

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