Roasted Butternut Squash and Miso Mac ’n Cheese


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Roasted Butternut Squash and Miso Mac ’n Cheese


  • (vegan, oil-free) makes 3-4 servings
  • 8 oz (1.52 cups) butternut squash (measured after roasted— about 1/2 a medium-sized squash)
  • 1/4 c nutritional yeast
  • 1 tbsp white or yellow miso paste
  • 1 tbsp lemon juice
  • 1/4 cup raw cashews, soaked for 4+ hours
  • 1 cup liquid (water from cooking onions + almond milk)
  • 1/2 medium onion, chopped
  • 1/8 tsp paprika
  • 1/8 tsp turmeric
  • 1/2 tsp pepper
  • 3/4 tsp salt
  • 10 oz macaroni, cooked according to package instructions


  1. Peel and chop butternut squash into small pieces and roast on a baking sheet at 425 for 30-40 minutes or until cooked through and caramelized.
  2. in a small pan, saute onion in some water until softened, about 5 minutes.
  3. Reserve cooking liquid.
  4. In a high-speed blender or food processor combine butternut squash, nutritional yeast, miso paste, lemon juice, cashews, onions, spices, salt, and enough liquid to fill 1 cup (add cooking liquid + almond milk + more water if desired).
  5. Blend for a few minutes until creamy.
  6. Taste and adjust seasonings, adding more liquid if too thick, and blend again.
  7. Drain and rinse macaroni, and combine with sauce in a large bowl or pot.
  8. Serve immediately.




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