Butterkin Squash Mac

Macaroni and Cheese Served on a Small Plate

What you Need :


  • 3 cups whole wheat shells
  • 1 uncooked butterkin squash
  • 2 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon nutmeg 
  • 3/4 cup vegetable stock
  • 1 1/2  cups almond milk
  • 1 tablespoon butter 
  • 1/2 cup bread crumbs
  • 1/4 cup freshly chopped rosemary 
  • Parmesan for the top

How to Make It :

Prepare the squash. Stab with a fork and stick in oven for 15 minutes at 300 degrees. Remove skin and cut into cubes. This is the most time consuming part. After squash is cubed, put water on to boil. While water is boiling, heat a large skillet over medium high heat. Heat oil then toss in cubed squash, salt, and pepper. Add stock and then cover for 15-20 minutes, stirring occasionally, until squash is soft and can easily be mashed. Cook pasta in this time to al dente. Remove cover and turn heat to low. Mash all chucks out of squash for a smooth consistency. Add soy milk and breadcrumbs stirring until smooth. Add rosemary and parmesan and season additionally if desired. Fold shells in sauce, being careful not to crush the shells. Top with breadcrumbs. 
Recipe adapted from Vegan Nicole does World Blog

 

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