- 2 cups pureed pumpkin or roasted butternut squash
- 2 tsp minced garlic
- 1/2 tsp salt, plus more if desired
- 2 tbsp butter, such as Earth Balance or Smart Balance Light, OR 2 tbsp olive oil and a little extra salt if needed
- 1 cup milk of choice
- 1 cup shredded cheese, such as Follow Your Heart or Daiya OR 3/4 cup nutritional yeast
- whatever you wish to go with your sauce (macaroni, quinoa, spaghetti squash, rice, veggies, etc.)
Pumpkin Mac and Cheese Recipe: Combine all sauce ingredients in a medium pot and bring to a complete boil. Lower the heat, and stir until the buttery spread and shredded cheddar melt completely. I add a little extra salt, but taste and season to your preference. Sauce thickens as it cools and is much thicker the next day. Makes about 3 cups sauce. I cooked 8 oz dry macaroni for this recipe.View Nutrition Facts
Calories: 52kcal