Prep time 20 minutes
Cook time 30 minutes
Yields 12 servings
2 tablespoons olive oil
1 large yellow onion, thinly sliced
2 cloves garlic, minced
1 butternut squash (about 2 pounds), peeled, seeded and cut into1-inch pieces, roasted
2 tablespoons flour
2 cups unsweetened almond or soy milk
Salt and pepper to taste
1 tablespoon chopped sage
½ teaspoon Dijon mustard
½ teaspoon turmeric
½ teaspoon paprika
1 cup cheddar cheese, mild
¾ pound dried elbow macaroni
½ cup chopped, toasted walnuts
½ cup parmesan cheese
¼ cup oats
¼ cup flax (ground) or chia seeds
Preheat oven to 350˚F. Spray a 9- x 13-inch casserole dish with cooking spray.
In a large pot, add olive oil, onions, and garlic. Cook until onions are transparent. Add roasted squash and sprinkle with flour. Stir until flour is absorbed.
Add almond/soy milk and salt and pepper, and bring to a boil. The mixture should thicken up enough to coat the back of a spoon. Using an immersion blender, blend mixture until smooth.
Mix in sage, Dijon mustard, turmeric, paprika and cheddar cheese. Stir until thoroughly combined. Set aside
In a separate pot of boiling water, add macaroni and cook until al dente. Drain and rinse in cold water. Dry the pasta as much as possible.
Add Macaroni to the cheese sauce. Stir until combined. Pour mixture into prepared casserole dish.
For the topping: Add walnuts, parmesan cheese, oats and flax/chia seeds in a food processor. Blend until well combined. Top macaroni with the mixture.
Bake until just golden brown and hot throughout, about 30 minutes.
To Freeze: Place in freezer. Allow 24 hours to thaw in the refrigerator and then bake.
Calories 339; Fat 16g; Cholesterol 22mg; Sodium 400mg; Carbohydrate 36g; Fiber 5g; Protein 16g