Butternut Squash "Cheese" Sauce
Mac n’ cheese was always a favourite of mine growing up (I was a picky eater). So, naturally, it still holds a special place in my heart. This “cheese” sauce gets its beautiful orange colour from butternut squash and nutritional yeast. I love incorporating nutritional yeast into my cooking because it gives cheesy dishes that cheesy taste, without the dairy. It also has protein, fiber, iron, some B vitamins and more! This sauce is super versatile and can be used on pasta, veggies, as a dip, nachos, etc.
2 cups butternut squash, peeled and diced (if you don’t want to peel and dice your own, you can buy squash chunks and dice them)
1/4-1/2cup water or almond milk (make sure its unsweetened)
2 tbsp. avocado oil (you can use olive oil too)
1 tsp. garlic powder (you can use 1/2 tsp. but I like mine super garlicky!)
1 tsp. onion powder
3-4 tbsp. nutritional yeast
Pinch of paprika
1/4-1/2 tsp. sea salt (start with less and add more as needed)
Boil water in a saucepan and then add in the butternut squash. Steam for about 10 minutes or until soft.
Use a strainer to strain the water out of the pot. Let the squash cool.
Add squash to blender along with all other ingredients.
Blend for about 1 minute.
You can add more liquid if its too thick for your liking.
Serve over gluten-free pasta (chickpea, brown rice, lentil and quinoa are great choices), roasted or steamed vegges, as a dip, on nachos, etc. The possibilities are endless!
Store in the fridge for up to a week, if it lasts that long! 😊