Dinner tonight: A creamy, broccoli-filled, vegan macaroni and “cheese” dish that utilizes butternut squash and cashews in place of dairy. Though we’re huge fans of cheese here at Misfits Market, we still think it’s fun to use our misfit veggies in new and exciting ways, including as an alternative to traditional cheese! Plus, butternut squash is sweet and creamy and chock-full of good-for-you vitamins like A and C, as well as potassium and few carbs. It adds unexpected flavor to your classic mac while still tasting delicious.Print
- 2 cups raw cashews, soaked overnight or in boiling water for at least 1 hour
- 1–2 cups oat milk or milk alternative
- 3 tablespoons mild white miso
- 1 head of broccoli, cut into florets
- 1 small butternut squash, peeled and cubed into ¼-inch chunks
- 1 small onion, peeled and quartered
- 3 tablespoons cooking oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 pound pasta shells like macaroni or other small shape
- 3 tablespoons bread crumbs
- 1 tablespoon melted vegan butter or cooking oil
- Preheat the oven to 400 degrees.
- On a sheet pan, place butternut squash cubes, onions, and broccoli. Drizzle with olive oil, salt, and pepper. Gently stir to coat.
- Bake for 25-30 minutes, flipping half way through, until veggies are tender.
- Remove veggies and reduce oven heat to 375 degrees.
- Drain soaked cashews and place nuts in a food processor. Add cooked butternut squash and onions. Add miso and 1 cup of oat milk.
- Blend until smooth. If needed, add more oat milk. (Depending on the size of the butternut squash, it may take more to smooth out the sauce).
- Once sauce is ready, cook pasta according to instructions. When cooked, transfer to a large mixing bowl and add “cheese” sauce, along with cooked broccoli. Gently stir.
- Transfer the mixture into an oven safe casserole pan and top with crumbs that have been mixed with melted vegan butter or oil.
- Bake for 15-20 minutes until browned. When ready, share, serve, and enjoy!