north americandairy freeveganvegetariandinnerlunchsidesmeal

Slow Cooker Vegan Butternut Squash Mac

Name: Slow Cooker Vegan Butternut Squash Mac
Cook time: 500 min
Total time: 500 min
Yield: 6 servings
Ingredients: 1 butternut squash, peeled and cubed; 1 medium white onion, quartered; ½ cup raw cashews; ¼ cup nutritional yeast; 1 clove garlic; 1 teaspoon dried rosemary; ½ teaspoon nutmeg; 2 tablespoons olive oil; 1 teaspoon mustard; 1 tablespoon salt; 2 cups vegetable stock; 1 lb elbow macaroni, cooked according to package instructions; 1 tablespoon fresh parlsey, for garnish

By Tasty8 hr 20 min6 servings

This creamy, dreamy Slow Cooker Vegan Butternut Squash Mac will have you coming back for seconds! A delightful twist on a classic comfort food, this dish is perfect for cozy nights in.

Instructions

1
Cut off both ends of the butternut squash and poke all over with a fork. Microwave on high for 3-4 minutes.
2
Peel the skin off of the squash. It should come right off! Slice the squash in half lengthwise, scoop out seeds, and cut into 1-inch (2-cm) cubes. You should have about 5 cups (1 kg).
3
In a slow cooker, combine the squash, onion, cashews, nutritional yeast, garlic, rosemary, nutmeg, olive oil, mustard, salt, and vegetable stock. Stir to combine.
4
Cover and cook on high for 4 hours or low for 8 hours, until the vegetables are soft enough to be easily mashed with a fork.
5
Transfer the squash mixture to a blender, or use an immersion blender, and puree for 5 minutes, until there are no chunks and the sauce develops a creamy texture.
6
Pour the sauce over the cooked macaroni and stir well.
7
Serve garnished with parsley.
8
Enjoy!