2 cups of steamed, cubed butternut squash
1/2 cup cashews
1 tablespoon miso
1 tablespoon of tahini
1 tablespoon of nutritional yeast
2 teaspoons of paprika
1 cup of the “squash water”
(veggie stock would work)
1.5 cups of pasta
breadcrumbs for your crust/topping
(you could go GF here!)
salt + pepper
1. steam, bake or boil your squash
2. preheat the oven to 375 degrees
3. boil your pasta
4. throw all of your ingredients into your blender
(expect the pasta) + blend until you get a creamy consistency
5. mix the pasta with the "cheeze"
(you could eat your mac right now--
so yummy even without the crust!)
6. layer into a glass tray
7. top with breadcrumbs
8. bake for 15-20 minutes
9. let cool + share with friends!
10. try not to eat it all in one sitting...
this is vegan comfort food.
