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Butternut Squash Mac

Butternut Squash Mac
Recipe of the week: brought to you by Laurie Lloyd
Prep time:
Cook time:
Total time:
Serves: 4 servings
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  • 1 Box Banza Ziti
  • 2 tbsps coconut oil
  • 2 garlic cloves, minced
  • 1.5 cups unsweetened almond milk
  • 1 lb butternut squash, chopped and divided
  • salt and pepper to taste
  • pinch garlic powder
  • 6 tbsp nutritional yeast
  1. Preheat oven to 425.
  2. Bring medium sauce pan to a boil and cook Banza according to package.
  3. Heat coconut oil in a large skillet over medium-high heat. When it shimmers, add minced garlic and saut̩ until golden brown, about 2 - 3 minutes.
  4. Add almond milk to the skillet and bring to a boil, stirring occasionally. Add 2 cups squash, nutritional yeast, garlic powder, salt, and pepper. Reduce heat, and simmer until thick and squash has softened, about 30 minutes.
  5. While the squash simmers, place remaining squash on a parchment-lined baking sheet and drizzle with remaining coconut oil, salt and pepper. Bake until slightly browned, about 30 minutes.
  6. Transfer almond milk and squash mixture in skillet to a blender or food processor, and blend until smooth, about 30-40 seconds. Pour the smooth sauce back into the skillet; add drained pasta and roasted squash from the oven. Stir well to combine. Divide into dishes and garnish with chopped parsley.

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