Butternut Squash Mac & Cheese

Butternut Squash Mac & Cheese

From the Silk test kitchen

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Servings
6
Total Time
45 min

Silk Butternut Squash Mac & Cheese

Ingredients

  • 2 Tbsp olive oil
  • 1 small yellow onion, chopped
  • 3 cups Silk Unsweetened Almond or Cashew Beverage
  • 4 cups cubed butternut squash, about 1 medium squash
  • 2 cloves garlic
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp dry mustard, optional
  • 1 lb macaroni, cavatappi or bowtie pasta
  • 2 cups shredded sharp cheddar or dairy-free cheddar or mozzarella shreds, if desired

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Preparation

  • Heat olive oil over medium-low heat and sauté onion until caramelized, about 10 minutes.
  • Add Silk, scraping bottom of pan to get all the browned bits.
  • Add squash, garlic, salt and pepper and simmer until squash is fork-tender, about 20 minutes.
  • Remove from heat, cool slightly and pour into food processor or high-power blender, blending until smooth.
  • Return to pan, cover and keep warm over low heat.
  • Cook pasta according to package directions, then drain and add to sauce.
  • Add cheese, heat and stir just to melt. Spoon into bowls and serve.