1CMini Penneor you can always use traditional macaroni
1/2Tbl vegan Margarinesuch as Earth Balance
1/2of a small Onionor 1 large shallot, minced
1very small Butternut Squashroasted
1/3CCoconut Creamerwe love the So Delicious brand
1Tbl Nutritional Yeast
2Tbl vegan Ricotta
1CLow Sodium Vegetable Broth
2Tbl Panko Bread Crumbs
1Tbl vegan Parmesan
1tspmelted vegan margarine
1tspParsleychopped (or dried)
Cut the butternut squash in half lengthwise. Scoop the seeds out with a spoon. Brush with a small amount of vegetable oil and sprinkle with salt and pepper. Place cut side down on a baking sheet and bake until tender, about 25-35 minutes at 375-400 degrees.
Meanwhile, in a large saute pan, melt the butter and saute the onion until golden and caramelized.
Let the squash cool enough to handle and scoop out the flesh directly into a food processor. Add the caramelized onions to the squash and puree.
Cook the penne pasta (or macaroni) per the instructions on the box. Drain, but do not rinse.
Using the same large pasta pot, add the broth, creamer, salt, parmesan and ricotta on low heat, whisk to combine. Add the pureed squash and stir until incorporated.
Add the pasta. Toss until combined. If necessary, add a bit of additional broth to adjust the consistency if it's too thick. Season with salt and pepper, to taste.
You could stop right here and it’s ready to eat. Or….
Transfer to a baking dish.
Mix together the panko bread crumbs, parmesan, melted margarine and parsley. Top the mac and cheese with the breadcrumb mixture.
Bake at 350 degrees just until the top is golden brown.