Super cheesy without the cheese!
“So why is it called Mac & SQUEEZE?”
Read on to find out! Or if you prefer…
Jump to Recipe
So why IS it called “Squeeze?” Because we’re using squash (in this case, pumpkin) instead of cheese!
But make no mistake, it’s no less creamy than a conventional mac and cheese, and you’ll still get plenty of that cheesy flavour. A thick layer of cashew cream keeps the pasta from drying out while baking, and provides a tangy balance to the sweet creamy pasta. Crispy breadcrumbs on top provide extra texture and flavour.
Baked Pumpkin Mac & Squeeze is easy enough to throw together on a weeknight, but looks impressive enough to share with friends at a holiday potluck. It can also be made ahead and reheated in a pinch. You have no excuse not to try it! Enjoy! 🙂
Baked Pumpkin Mac & Squeeze
Super cheesy without the cheese!
Ingredients
For the Cashew Cream
- 2 tsp lemon juice
- 1 tsp salt
- 2 tbsp nooch
- ½ cup raw cashews, soaked
- cold water to cover cashews
For the Sauce
- 2 tbsp vegan butter
- ½ cup red onion, fine diced
- ½ cup fresh sage, stems removed and roughly chopped
- 1 cup pumpkin puree (canned is fine)
- 1 cup coconut milk
- 1 cup chicken style vegetable broth
For Breadcrumb Topping
- ½ cup breadcrumbs
- ¼ cup nutritional yeast
- 1 tbsp garlic powder
- 1 tsp salt
- 2 tsp dried parsley
Other Ingredients
- 2 cups dry pasta noodles
- chopped fresh parsley, for garnish
Instructions
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Preheat oven to 400℉
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Cook pasta per package directions until al dente; drain and rinse with cool water, and set aside. You can prepare other ingredients while the pasta cooks.
Cashew Cream
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Combine Cashew Cream ingredients (lemon juice, salt, nooch, cashews, cold water) in a small high speed blender jar; blend until smooth. Set aside.
Breadcrumbs
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In either a small container or bag, combine all Breadcrumb ingredients (crumbs, nutritional yeast, garlic powder, salt). Stir/shake well to combine. Set aside.
For the Sauce
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Saute onion and sage with vegan butter over medium heat until onions are translucent, 3-4 minutes.
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Add pumpkin puree and coconut milk. and stir well to combine. Once mixture starts bubbling, add vegetable broth and stir well to incorporate liquid.
Mac & Squeeze
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Mix cooked pasta with sauce. Add to a greased 1.5L baking dish, using the back of a spoon to spread evenly. Add cashew cream in a thick even layer on top. Cover with breadcrumbs
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Bake at 400℉ for about 20 minutes or until the edges are browned and bubbling. Let sit for about 10 minutes before serving. Top individual servings with fresh chopped parsley.
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