Vegan Mac and Cheese

Ingredients

• 1 ½ , 12 ounce
• 1 pound butternut squash , peeled and cut into 1-inch pieces
• 1.5 cups soy milk
• 1 cup vegetable broth
• 0.5 teaspoons salt
• 0.5 teaspoons ground cayenne pepper
• 0.5 teaspoons ground nutmeg
• 2 tablespoons chopped parsley , or to taste

Instructions

1. 1

   Bring a large pot of lightly salted water to a boil. Cook gluten-free elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain.

2. 2

   Combine butternut squash, soy milk, and vegetable broth in a pot; bring to a boil and cook until squash is tender, about 12 minutes. Puree with an immersion blender. Season with salt, pepper, and nutmeg. Stir in cooked macaroni and garnish with chopped parsley.