Butternut Squash Mac and Cheese

Step 1

If using a fresh whole squash, peel and cut the squash into cubes. Measure about 4 cups (1 pound).

Step 2

To cook in an Instant Pot: Add the squash and 2-3 cups of water, to cover, to your Instant Pot and cook on high pressure for 8 minutes. Carefully release the pressure and drain the squash.

Step 3

To cook on the stovetop: Bring a large pot of water to a boil, then add the butternut squash cubes. Simmer for about 10-12 minutes, until the squash is fork tender. Drain.

Step 4

Cook the pasta according to package instructions, being careful not to overcook. Drain and add the noodles back to the pot.

Step 5

In a high powered blender, add the cooked butternut squash along with the cashews, 2 cups of water, cornstarch, nutritional yeast, dijon, garlic powder, onion powder, lemon juice and salt. Blend until very smooth.

Step 6

Add the cheese sauce to the pot with the cooked noodles. Stir constantly over low-medium heat for a minute or two until the sauce thickens a bit. Serve immediately.