If mac ‘n cheese is a favorite in your house, your family will love these Cheezy Butternut Squash Shells. Roasted butternut squash gets transformed into a creamy dairy-free sauce that has all the Fall feels.

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Cheezy Butternut Squash Shells

Course

Main Dish

Cuisine

Italian

Prep Time

10 minutes

Cook Time

30 minutes

Servings

people

Ingredients

• 3 1/2 cups butternut squash peeled and cubed
• 1/2 yellow onion chopped
• 4 cloves garlic
• 1 Tbsp olive oil
• 1 package jumbo shells
• 3/4 cup raw cashews
• 1 lemon juiced
• 1/4 cup nutritional yeast
• 1 tsp Salt
• 2 cups almond milk

Course Main Dish Cuisine Italian Prep Time 10 minutes Cook Time 30 minutes Servings people Ingredients 3 1/2 cups butternut squash peeled and cubed 1/2 yellow onion chopped 4 cloves garlic 1 Tbsp olive oil 1 package jumbo shells 3/4 cup raw cashews 1 lemon juiced 1/4 cup nutritional yeast 1 tsp Salt 2 cups almond milk

Instructions

1. Preheat the oven to 350 degrees.
2. Combine the squash, garlic and onion on a baking sheet with the olive oil. Roast for 30 minutes.
3. While the squash cooks, bring a pot of water to a boil and add the shells. Cook according to package instructions. Drain and set aside.
4. In a high-powered blender, combine all the remaining ingredients with the roasted vegetables and blend on high until smooth.
5. Pour the sauce into a sauce pan and heat. When heated through, pour the sauce over the shells and serve immediately. If preparing ahead of time, store and refrigerate. When ready to serve, reheat at 350 degrees for 20 minutes just until heated through.