Butternut Mac (GF, V)
from Chloe Flavor
Serves 6
Ingredients:
Butternut Mac
- About 5 cups (20 ounces) peeled and cubed butternut squash
- 2 tablespoons olive oil
- 2 1/4 teaspoons sea salt
- Freshly ground black pepper
- 1 pound elbow macaroni
- 2 cups water, plus more as needed
- 1/2 cup raw cashews (soaked)
- 1 garlic clove
- 1/2 teaspoon dried rosemary
- Toppings: Smoky Shiitake Bacon (recipe follows) and smoked paprika
Smoky Shiitake Bacon
- About 1 cup (4 ounces) shiitake mushrooms, de-stemmed and thinly sliced (about 1/4 inch thick)
- 2 tablespoons olive oil
- 1/4 teaspoon sea salt, plus more as needed
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
Butternut Mac:
To roast the butternut squash, preheat the oven to 440F. On a small rimmed baking sheet, toss the squash with the olive oil, 1/4 teaspoon of the salt, and season with pepper. Roast for about 30 minutes, until fork tender, turning occasionally with a spatula during baking.
Bring a large pot of heavily slated water to a boil over high heat. Add the pasta and cook to al dente according to the package directions. Drain the pasta and return it to the pot, off the heat.
In a blender, combine the roasted butternut squash, water, cashews, garlic, rosemary, adn remaining 2 teaspoons of salt. Blend on high speed for about 2 minutes, until very smooth. Add the sauce to the pot with the pasta and toss to coat. Taste and adjust the seasoning. If the sauce is too thick, add water, 1 tablespoon at a time, until the desired consistency is reached. Top each serving with Smoky Shiitake Bacon and dust with smoked paprika.
Smoky Shiitake Bacon:
Preheat the oven to 375F.
On a large rimmed baking sheet, toss the mushrooms with the olive oil and salt. Arrange the mushrooms in a single layer. Bake for 20 to 30 minutes, turning occasionally with a spatula, until lightly browned and very crisp. Remove from oven and toss with the smoked paprika and garlic powder. Season with salt to taste. Store in an airtight container at room temperature for up to 3 days.