Creamy Butternut Squash Sage Mac & “Cheese” with Edamame

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One of the best ways to include more veggies into meals, besides green smoothies, is sneaking them into pasta sauces!

There are many different vegetables that work well in pasta sauces like cauliflower and butternut squash.

Further Food Nutritionist Commentary:

You won't even miss the cheese in this mac n cheese recipe. Butternut squash is a good replacement for a traditional cheese sauce as it contains healthy servings of vitamins A and C - and it is low calorie. The addition of nutritional yeast boosts the "cheesy" flavor while keeping fat and carbs down! Nutritional yeast is an edible, active form of yeast that is packed with nutrients including: fiber, vitamins B1, B2, B3, B12, and folate. It is also a complete protein.

By Paige Geimer

Creamy Butternut Squash Sage Mac & “Cheese” with Edamame

  • Prep Time:10 minutes
  • Cook Time:40 minutes
  • Servings: 4

Ingredients

8 oz. gluten-free pasta of choice (I used organic red lentil pasta)
2 cups organic edamame beans, shelled

Butternut Squash “Cheese” Sauce

1 tablespoon coconut oil
1 onion, sliced or chopped
1 teaspoon turmeric powder
1 small butternut squash, peeled and chopped {See Note}
3 cloves garlic, grated or crushed
1 cup non-dairy milk
1 cup vegetable broth
1 and 1/2 teaspoons ground sage (or 1 tablespoon fresh sage leaves)
Unrefined sea salt and black pepper, to taste
1/4 cup nutritional yeast + more for topping

Instructions

  1. Bring a large pot of water to boil over high heat. Add pasta and cook al dente according to package instructions.
  2. Add edamame beans during the last 3 minutes. Then drain and set aside

FOR THE “CHEESE” SAUCE:

  1. Add coconut oil to a large skillet over medium heat. Once oil is hot, add onion and sauté for about 5 minutes until translucent
  2. Add turmeric, squash, garlic, non-dairy milk, broth, sage, sea salt and black pepper and cook for 15-20 minutes until squash is tender
  3. Remove from heat, add nutritional yeast, and puree using a hand-held immersion blender, or transfer squash mixture to a blender and blend until smooth
  4. Pour the creamy butternut squash sauce over pasta and edamame beans and toss to coat.
  5. Top with a sprinkle of nutritional yeast if desired and enjoy!

NOTE: If you are not a big fan of peeling squash like me, you can cut in half, scoop out the seeds and roast it in the oven at 400F for about 40 minutes until golden around the edges and tender. Then peel the skin, chop, and add to the skillet with the rest of sauce ingredients (step 3). However, since squash is already cooked, remove from heat after 5 minutes. The same also applies when you are using cooked/canned squash instead of raw.

Bring a large pot of water to boil over high heat. Add pasta and cook al dente according to package instructions. Add edamame beans during the last 3 minutes. Then drain and set asideFOR THE “CHEESE” SAUCE:Add coconut oil to a large skillet over medium heat. Once oil is hot, add onion and sauté for about 5 minutes until translucent Add turmeric, squash, garlic, non-dairy milk, broth, sage, sea salt and black pepper and cook for 15-20 minutes until squash is tender Remove from heat, add nutritional yeast, and puree using a hand-held immersion blender, or transfer squash mixture to a blender and blend until smooth Pour the creamy butternut squash sauce over pasta and edamame beans and toss to coat. Top with a sprinkle of nutritional yeast if desired and enjoy!NOTE: If you are not a big fan of peeling squash like me, you can cut in half, scoop out the seeds and roast it in the oven at 400F for about 40 minutes until golden around the edges and tender. Then peel the skin, chop, and add to the skillet with the rest of sauce ingredients (step 3). However, since squash is already cooked, remove from heat after 5 minutes. The same also applies when you are using cooked/canned squash instead of raw.

Nutrition Information

Per Serving: Calories: 349; Total Fat: 8 g; Saturated Fat: 3 g; Monounsaturated Fat: 1 g; Polyunsaturated Fat: 1 g; Cholesterol: 0 mg; Sodium: 763 mg; Potassium: 334 mg; Carbohydrate: 49 g; Fiber: 8 g; Sugar: 5 g; Protein: 24 g

Nutrition Bonus:

Vitamin C: 23%; Vitamin A: 79%; Iron: 37%; Calcium: 16%

Did you know you can add Further Food Collagen to any recipe for an additional protein boost? Learn more here.

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