Butternut Squash Maccaroni -Non- Cheese

I’m craving something a little creamy, savory and carby. This is the first time I have ever made a sauce out of any type of squash, so I was a little excited. I was very pleased with how this turned out. Now, it isn’t a replacement for your typical mac & cheese but this dish won’t leave you disappointed.

1 10 oz. bag frozen diced butternut squash

2 1/4 cups vegetable broth

1/2 large sweet onion, diced

16 oz package small macaroni, follow instructions on package

1/4 cup cashew butter

1 tablespoon lemon juice

1 teaspoon sea salt

1 teaspoon dijon mustard

1/4 teaspoon garlic powder

1/4 teaspoon pepper

1/4 teaspoon smoked paprika

1/4 teaspoon turmeric

dash nutmeg

Add 2 cups broth, squash and onion to a large pot to start sauce. Bring to a boil and lower to simmer for 25 minutes until tender. During those 25 minutes cook the macaroni’s. Drain and set aside. To the sauce mixture add all of the other ingredients, except the macaroni. Blend with an immersion blender until creamy. Add 1/4 cup broth to the sauce and blend again. Add the macaroni noodles and stir until all noodles are covered. Serve!

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