Butternut Squash Mac 'n' Cheese with Crispy Sage Leaves

Ingredients

  • 1 handful fresh sage leaves
  • ½ cup crushed pecans
  • Smoked paprika
  • 1 ½ cups chopped collard greens
  • 1 teaspoon truffle salt, plus more for the sage
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons Dijon mustard
  • + 9 more ingredients
    • 2 tablespoons fresh lemon juice
    • 1 ½ cups nutritional yeast
    • 2 tablespoons arrowroot powder
    • 2 ½ cups coconut milk
    • 1 teaspoon dried oregano
    • 4 cloves garlic, minced
    • 1 pound gluten-free elbow macaroni
    • 3 tablespoons coconut oil
    • 1 medium butternut squash (about 2 pounds)

Preheat the oven to 425 degrees F.Peel, trim the ends and halve the squash lengthwise.Scoop out the seeds and cut the squash into cubes; you'll need 2 1/2 to 3 cups of squash. Toss the squash with 1 tablespoon of the coconut oil in a 9-by-13-inch metal baking pan. Roast for 30 to 35 minutes. Co...

View full recipe at SpringPad

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