Butternut Mac n’ Cheese

Cholesterol free Mac n’ Cheese? Yes, and we bet you won’t miss it. We swapped out the cheese for a dreamy butternut cashew cream that's all the decadence without the artery-clogging animal fats. The real MVP in this recipe, roasted butternut squash, adds a sweet nutty kick that packs this dish full of fiber and antioxidants. It's like comfort food's nutritious alter ego. If you're up for a tasty twist that's as good for your taste buds as it is for your well-being, give it a shot.

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Ingredients:

• 1 butternut squash
• 2 tablespoons neutral oil
• 2 teaspoons salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried rosemary
• 1/2 cup cashews
• 2 cups water
• 1 pound cooked pasta
• Smoked paprika, to taste

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Instructions:

• Preheat the oven to 400°F (200°C).
• Peel and dice the butternut squash into small squares.
• In a large mixing bowl, toss the butternut squash cubes with neutral oil and salt until evenly coated.
• Spread the seasoned butternut squash cubes on a baking sheet in a single layer.
• Roast in the preheated oven for 30 minutes or until the squash is tender and slightly caramelized.
• While the squash is roasting, prepare the cashew cream. In a blender, combine the roasted butternut squash, garlic powder, onion powder, dried rosemary, cashews, and water. Blend until smooth and creamy.
• Cook the pasta according to package instructions until al dente. Drain and set aside.
• In a large mixing bowl, combine the cooked pasta with the blended butternut squash cream. Toss until the pasta is evenly coated with the creamy sauce.
• Garnish the butternut squash pasta with smoked paprika, adjusting the amount to your taste.
• Serve immediately and enjoy your delicious Roasted Butternut Squash Pasta with Cashew Cream!