Vegan butternut mac and "cheese"
Who could use a little extra cozy comfort right now—the kind that fills you up without dragging you down? Maybe that would be better phrased, ‘who couldn’t use some of that kind of goodness’. With the tumult of the world, everyone deserves a an extra snuggly blanket or two. Dishes like this one don’t hurt, either. Creamy, cozy, and deliciously nutritious, this vegan mac-n-"cheese" is perfect winter brightness. Turmeric adds extra golden warmth and an earthy complement to sweet, rich roasted butternut squash in a delectable plant-based sauce. It’s not replicating the meltaway nostalgia of mac-n-cheese in a box, but better, delicious nourishment with those mac-n-cheese feels.
I’ve been feeling a swell of mixed emotions lately. Part hormones, probably, but mostly my head’s been bouncing all over the place, and it has led to a longing for hygge. Isn’t that a lovely, huggable word? You probably know this already, but just in case, it’s a Norwegian term that captures a mood of coziness and comfort. I’m sure for the Danish it encapsulates much more, but even from this simplistic understanding, hygge sure feels good. So warm and soft.
Do you know who has the hang of hygge, inside and out? Dogs. As I write this, my sweet senior dog is curled up as cozy as can be. He’s edging close to 16 years now. According to the approximations when he was rescued, at least. No matter what, he would be quite the old gramps in human years, and it’s starting to show. Increasingly, he has tummy bouts, stiff joints, and just plain tired days. Seeing him decline, I feel pained, anxious wells of sorrow, but also a sort of wistfulness, in a weird morose way. Even on days when things seem amiss, it’s clear our loyal fur baby will give his all to protect us, his pack, to the very last breath. For every plaintive whimper, such as when he needs a boost up the stairs, there is a comfortable purr. Like right now, as he snuggles up in his cushion-like ball against my side. Would that I could only trust myself to have such unwavering purpose, appreciation, and ability to tap into hygge wherever it can be found.
But getting back to the mac-n-cheese. Speaking of aching joints, these “cheezy” noodles come with powerful health benefits to help them (yours, not the dogs’ ;) ). Containing the bioactive compound curcumin, Turmeric is a staple in Ayurvedic medicine, revered for thousands of years for its powerful antioxidant and anti-inflammatory process. Today an ever-growing body of evidence supports the use of Turmeric to help alleviate arthritis, support the heart, liver, and healthy blood sugar levels, and even ease depression. That’s a whole host of goodness to sink your teeth into!
Enjoy this comfort dish straight from the skillet, or baked in the oven topped with breadcrumbs. IHappy hygge-hunting, friends. xo
Vegan Butternut Mac and Cheese with Turmeric and Paprika
Serves 6-8
For the sauce:
1 medium butternut squash
3 cloves garlic in skin
10-12 ounces macaroni or other pasta of choice
1 cup vegetable broth
1 cup plant milk of choice
1/2 cup raw cashews
1 tsp. ground turmeric
1 tsp. smoked paprika
⅓ Cup nutritional yeast
Sea salt and fresh black pepper, to taste
Optional for baking:
½ cup panko or breadcrumbs
1 – 2 tablespoons olive oil
Preheat the oven to 450 degrees. Pierce butternut with a fork and place on a roasting pan or rimmed baking sheet. Bake for approximately 45 minutes or until a fork easily pierces the skin. Loosely wrap the garlic cloves in foil. In the last 20 minutes of roasting, add them to the baking sheet to slightly brown and soften. Remove the pan from the oven and let the squash cool. Also peel garlic cloves and set aside.
While the squash is roasting, cook the pasta according to package directions and set aside.
When the butternut squash is roasted, remove the seeds and skin, and scrape the “meat” into a blender with the water, cashews, garlic powder, turmeric, paprika and a pinch of salt and pepper. Puree until totally smooth. If the sauce is too thick, add water, broth, or plant milk until the desired consistency is achieved.
For stovetop: Pour the sauce into a pot with the pasta and stir to coat thoroughly. Warm before serving, garnished with fresh herbs.
For oven-baked: Preheat oven to 350 F. Combine the cooked pasta and sauce in a baking dish (such as a 9-inch casserole dish or similar). Toss the breadcrumbs with oil to moisten and sprinkle on top. Bake for approximately 30 minutes, covered with foil to start. Remove the foil for the last 10-15 minutes.