Slow Cooker Vegan Butternut Squash Mac

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. 1

   Cut off both ends of the butternut squash and poke all over with a fork. Microwave on high for 3-4 minutes.

2. 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. 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. 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. 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. 6

   Pour the sauce over the cooked macaroni and stir well.

7. 7

   Serve garnished with parsley.

8. 8

   Enjoy!

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