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Vegan Butternut Squash Mac + “Cheese”
THE LOCAL SPROUT11Ingredients
45Minutes
410Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 butternut squash (small, cubed)
- 1 Tbsp. coconut oil (melted)
- 1 tsp. sea salt
- 1 pinch black pepper
- 8 oz. pasta shells (I used gluten free chickpea pasta)
- 6 Tbsp. nutritional yeast
- 4 cloves garlic
- 1/4 cup vegetable broth (plus extra for thinning)
- 1 Tbsp. red pepper flakes (optional—to taste)
- 1/8 tsp. smoked paprika
- 1 head broccoli (steamed or roasted, optional)
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NutritionView More
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410Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories410Calories from Fat50 |
| % DAILY VALUE |
| Total Fat6g9% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol |
| Sodium720mg30% |
| Potassium1220mg35% |
| Protein21g |
| Calories from Fat50 |
| % DAILY VALUE |
| Total Carbohydrate76g25% |
| Dietary Fiber14g56% |
| Sugars7g |
| Vitamin A270% |
| Vitamin C270% |
| Calcium15% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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