MRS JACKED "MAC N NO CHEESE"

Ingredients

• 420 g Butternut squash
• 3/8 pcs Red onion, diced
• 1 1/2 clove Garlic cloves
• 2 g Garlic powder
• 2 g Onion powder
• 100 g Cashews
• 13 1/2 tbsp Nutritional yeast
• 6 g Sea salt
• 180 ml Water
• 11 ml Vegetable broth, bouillon or consomme, low sodium
• 330 g Macaroni, gluten free
• 75 g Almonds

Method

1. Preheat oven to 420ºF (216ºC).
2. Place butternut squash, sweet onion and garlic cloves in a large mixing bowl. Add 1 - 2 Tbs veg stock, season with a bit of pepper and mix well.
3. Transfer onto a large foil-lined baking sheet. Roast in the oven for 30 minutes.
4. Now let's make the "breadcrumbs".
5. In a food processor, combine the almonds, garlic powder and onion powder. Pulse until almonds are coarsely chopped. Set aside.
6. In a blender, add cashews, nutritional yeast, sea salt and water. Blend until a creamy consistency forms. Now add in the roasted butternut squash and onion mix and blend until smooth.
7. Reduce oven to 350ºF (177ºC).
8. Bring a large pot of water to a boil and cook brown rice macaroni as per the directions on the package. When finished cooking, strain and run under cold water immediately to prevent from overcooking.
9. In a large bowl, mix together cooked macaroni and "cheese" sauce. Toss until well coated then transfer into a casserole dish.
10. Top with almond breadcrumbs and bake for 20 minutes.
11. Remove from oven. Let cool for 10 minutes. Spoon into bowls. Devour.