From the Cook
From the Cook
1/3
Instructions
1
Cook macaroni noodles al dente, according to package instructions. Once cooked, reserve at least ½ cup pasta water then strain. Pour noodles back into the pot and set aside.
2
Meanwhile, in in a blender or food processor, blend cashews and water until combined. Add in roasted butternut squash and remaining ingredients. Blend again, until completely smooth.
3
Add the butternut squash sauce to pot with cooked pasta and stir to coat. Add reserved pasta water while stirring, until desired consistency is reached. Taste and adjust seasoning, if needed. Serve warm and enjoy!
4
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Tips & Tricks (5)
- Soak Cashews Properly 💧Soak raw cashews in hot water for at least 15 minutes before blending to achieve a creamy, smooth sauce without grittiness.
- Toast Your Spices First 🌟Bloom the turmeric, paprika, garlic powder, and onion powder in the warm sauce for 1-2 minutes to intensify their flavors and eliminate raw spice taste.
- Balance Acidity with Lemon 🍋Add lemon juice gradually at the end and taste as you go—it brightens the sauce and balances the richness of cashews while preventing an overly tangy flavor.
- Roast Butternut Squash Beforehand 🎃Pre-roast your butternut squash until deeply caramelized to concentrate its natural sweetness and add complexity to the cheese sauce.
- Use Nutritional Yeast Strategically 🧈Whisk nutritional yeast in at the very end off-heat to preserve its umami notes and prevent a bitter, cooked flavor from high temperatures.
Recipe Facts
Diet at a Glance
Vegetarian
Low Sugar
Low-Cholesterol
Low Fat
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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