How To Make Slow Cooker Butternut Squash Macaroni
This tasteful butternut squash macaroni is coated in a creamy vegan sauce. Let the slow cooker do its magic of cooking up a filling and healthy meal!
Cut off both ends of the butternut squash, then poke all over with a fork. Microwave on high for 3 to 4 minutes.
Peel the skin off of the squash. Slice the squash in half lengthwise, scoop out seeds, then nd cut into 1-inch cubes to yield about 5 cups.
In a slow cooker, combine the squash, onion, cashews, nutritional yeast, garlic, rosemary, nutmeg, olive oil, mustard, salt, and vegetable stock. Stir to combine.
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.
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.
Pour the sauce over the cooked macaroni, then stir well.
Serve garnished with parsley. Enjoy!
- Calories: 463.40kcal
- Fat: 11.34g
- Saturated Fat: 1.83g
- Trans Fat: 0.00g
- Monounsaturated Fat: 6.25g
- Polyunsaturated Fat: 1.87g
- Carbohydrates: 75.32g
- Fiber: 7.67g
- Sugar: 6.02g
- Protein: 18.48g
- Sodium: 656.05mg
- Calcium: 72.99mg
- Potassium: 578.90mg
- Iron: 3.04mg
- Vitamin A: 448.99µg
- Vitamin C: 20.25mg
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