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Spicy Butternut Squash and Kale “Cheezy” Mac {gluten-free, vegan & nut-free}
TASTY YUMMIES17Ingredients
60Minutes
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Ingredients
US|METRIC
5 SERVINGS
- 1 butternut squash (small, peeled and diced into 1-inch cubes*)
- 2 Tbsp. olive oil (divided)
- 12 oz. brown rice pasta (organic)
- 1 bunch kale (stems removed, roughly torn)
- 1 onion (small, diced)
- 1 clove garlic (minced)
- 1 cup coconutmilk (Silk’s Unsweetened, or other non-dairy milk, you may need a bit more when blending)
- 2 Tbsp. arrowroot starch (tapioca or corn starch will also work)
- 1/4 cup nutritional yeast
- 1 tsp. dry mustard
- 1 tsp. sea salt (or more, to taste)
- 1/2 tsp. ground turmeric
- 2 cayenne pepper (to taste)
- 2 tsp. hot sauce (or more, to taste)
- 1 Tbsp. lemon juice
- 1/4 cup gluten free breadcrumbs
- 2 tsp. hot sauce
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