With cooler mornings and crisper evenings, it may not officially be Fall, but it sure does feel like it up here in the northeast. Whenever it turns into sweatshirt weather, I’m turning that oven on and getting my creative cooking juices flowing. That’s one reason why when Elisabeth told us about her mac and squash recipe, I got so excited about the transition from Summer to Fall.
“Truly one of my favorite meals to cook. It’s the perfect seasonal dish that will add nutrition AND comfort to any table,” Elisabeth DiDonato, MS, RDN said about her recipe.
Below you’ll find the ingredients and step-by-step directions to help you embrace the season!
– 1 1/2 cup butternut squash, diced
– 1/2 large sweet onion, peeled & chopped
– 1lb pasta of choice (I use Jovial)
– 1 cup raw spinach
– 1 cup carrots, chopped or shaved
– 1/2 cup almond or oat milk
– 1/4 cup raw cashews (soaked in hot water for 30 mins)
– 1/4 cup nutritional yeast
– 1/2 tsp dijon mustard
– 1/4 tsp garlic powder
– 1/4 tsp turmeric
– 1/8 tsp paprika
– 1/8 tsp nutmeg
– dash of salt & pepper
– add diced butternut squash & 1/2 chopped white onion to a pot with water
– let water boil with veggies until soft
– in a separate pot, bring water to a boil and add pasta of choice
– cook pasta until al dente
– in a blender, add cooked butternut squash/onions, unsweetened almond/oat milk, cashews, turmeric, nutritional yeast, paprika, black pepper, nutmeg, garlic powder and dijon mustard and blend until smooth
– add butternut sauce to pasta, mix together (add raw spinach & carrots to the mixture if you want!)
– set oven to broil
– pour pasta into pan and sprinkle GF/DF bread crumbs on top (I use CauliCrunch)
– broil pasta until breadcrumbs turn crispy/dark brown
– serve & enjoy!!!
Let us know what you think! Elisabeth DiDonato, MS, RDN is Revive’s newest team member! Her “food as medicine” approach to her work helps her provide holistic support to her clients and we are so excited to have her integrated into the work we do. Learn more about her here!