1 lb butternut squash, top cut off, cut in half length-wise, seeds scooped out (you can also buy pre-cubed or mashed and frozen)
1/2 onion, cut in half
2 tbsp olive oil
1/2 tsp salt
1/3 cup cashews, dry roasted, unsalted
3/4 cup plain almond milk
1 garlic clove, peeled
juice from 1 lemon
1 tsp dijon mustard
2 tbsp tahini
1 tbsp Braggs liquid aminos OR soy sauce
1/2 tsp paprika
1/2 tsp tumeric
1/4 tsp cayenne
1/4 cup nutritional yeast (optional)
salt/pepper to taste
12oz dry pasta, i used spirals, penne will work well too


pre-heat oven to 400 degrees F.  place squash, flesh side up, and onion on baking sheet.  drizzle with oil and sprinkle with salt.  roast for 30-40 minutes, until slightly browned and fork tender.  if using frozen mashed squash, there is no need to roast it, simply thaw it out (you can choose to roast the onion or exclude it all together).  once squash and onion have cooled a bit, scoop out squash flesh and place it, along with everything else, except pasta, in food processor and puree until a smooth, creamy, cheese-like texture forms.  season to your liking with salt and pepper.  stop and scrape down sides of food processor a couple times to ensure everything is well incorporated. 



cook pasta according to package directions.  drain and toss with "cheese" sauce.  toss lightly and serve with a lean protein and/or green veggie.  i sauted some edamame and peppers. 



this seems like a great way to get some vegetables into your child's diet.  i am not for sneaking it in and lying to them....but maybe tell them after they have scarfed it down!!!   every ingredient melds together very well to create a creamy texture and bold, but not overpowering flavor.  it really does taste similar to cheese.  i have seen mac and cheese recipes that include butternut squash, but still include cheese, which i am sure are very delicious....but not as deliciously dense and as low in saturated fat as this version.   give it a try and tell me what ya think!