The one thing that excites me about the start of fall or the fact that winter is coming soon is the amount of squash I plan or consume during that time. I have it every single day because I love how sweet, comforting it is and honestly roasted butternut squash with cinnamon, coconut oil and sea salt tastes like candy to me when it is roasted just right and forms a glaze.
I've making butternut squash fries like it is my job and needed to change up how I've been using this vegetable, so I present you this butternut squash mac and cheese; that is dairy free! The recipe is actually simple and really requires you to roast the butternut squash, blend it together with almond milk, coconut milk or even vegetable broth, with any spices you love, then pour it over some of your favorite pasta! For the spices I chose warming ones, that remind me of winter such as nutmeg, cinnamon, sage, rosemary, and of course I added in nutritional yeast for the cheesy taste. BUT....
I also added in some collagen to the thick creamy sauce! I love being able to sneak in my Vital Proteins Marine Collage Peptides in just about anything; cacao oatmeal bake with a cashew cream spread, no bake peanut butter bars, or even this maca banana bread. So I thought why not add it into the butternut squash sauce. You can't taste it but it provides so many added benefits; stronger nails, joints, hair growth, it is great for your gut, and helps support your immune system. I think I have been taking VP for over 2 years now and I've noticed that my hair grow likes CRAZY, my gut health has tremendously improved (I've been a long sufferer of IBS, leaky gut, and SIBO), I find that I am able to tolerate more foods and my nails are strong and long! I have many recipes using the marine collagen as well as their beauty water; but always add a scoop into my smoothies, (golden mylk collagen smoothie), morning hot drinks, and all of my homemade energy bites not only for the benefits but because there is over 9 grams of protein in one scoop! I love the Marine one because I am intolerant to beef, but they have the same benefits!
Anyways, the sauce is on the thicker, creamy side, which you want! You also will have plenty left over and I ended up heating the leftover butternut squash sauce and eating it as a soup! It is filling since it has the marine collagen and the almond milk! I also prefer to roast the butternut squash before blending it versus boiling the vegetable to enhance the flavors more. I eat this as a main meal, but it would be a perfect side dish too.
One more thing, you're going to have left over butternut squash sauce....and not going to lie it makes a pretty amazing thick soup. I couldn't get enough. Just re-heat it over the stove add any spices or sprinkle fresh herbs on top and you are good to go.
What you need:
Yields: 2-3 servings (you will have plenty extra sauce*)
1 butternut squash (about 5 cups, cubed)
1 scoop Vital Proteins Marine Collagen Peptides
2 cups almond milk (or sub coconut milk or vegetable broth)
4 heaping spoonfuls of nutritional yeast
1/4 tsp. nutmeg
1/4 tsp. cinnamon
sea salt to taste
pepper to taste
optional spices to add in to the sauce: sage, rosemary, onion powder, garlic powder
Pasta of choice (I went with a lentil pasta)
What you need to do:
1. Roast the butternut squash in the oven at 400 degrees for about 40 minutes or until tender.
2. Once the squash is completely done, cut into cubes and let it cool slightly.
3. Add the cubes to your vitamix/blender along with the almond milk and any other spices that you are planning on using! Blend well.
If the butternut squash is on the thicker side, add more almond milk! You do, however, want it to be creamy, not a thin consistency. Taste test and adjust to your preference.
4. While you are blending the sauce, you can cook the pasta according to the box.
5. Once the pasta is done & the sauce is to your liking; transfer the pasta to a large mixing bowl and pour over the sauce.