Tag Archives: butternutsquash

BUTTERNUT SQUASH MAC n’ CHEESE w/ CRISPY SAGE (GF)

Butternut Squash Mac n' Cheese #YSJThanksgiving

Who says vegans can’t have Mac n’ Cheese on Thanksgiving? The butternut squash gives this dish the extra flavor, creaminess and the touch of Fall. Adding crispy sage on top gives this dish a little sophistication.

I have teamed up with my friends and vegan chefs Yvonne Ardestani and Jasmine Briones to bring you a full vegan Thanksgiving menu filled with healthy, better-for-you dishes that are simple. delicious, mostly gluten-free and most importantly cruelty-free!

Ingredients:
2 cups cooked butternut squash, cubed
1- 16 oz. gluten free penne pasta
2 cups almond milk
1/4 cup full fat coconut milk
3 tbsp nutritional yeast
1 tbsp garlic powder
2 tbsp arrowroot flour
salt and pepper, to taste
1-2 tbsp fresh thyme, chopped  (can sub rosemary)
2 pieces gluten free bread, toasted

Crispy Sage:
4-5 Sage Leaves
Sunflower Oil
In a pan, heat oil on medium-high heat and fry sage for a few seconds until crisp.

Steps:
1.) Prepare and cook pasta until al dente. Set aside

2.) In a high speed blender or food processor, blend butternut squash, almond milk, nutritional yeast, salt and pepper, garlic powder and arrowroot flour until creamy. (add more almond milk if it’s too thick)

3.) In a medium saucepan, heat butternut squash mixture and simmer until mixture thickens. Add thyme and stir. Set aside.

4.) Transfer cooked pasta to baking dish, pour cooked butternut squash mixture and stir until well combined. Bake for 20 minutes.

5.) Meanwhile, prepare breadcrumbs: Finely grind breadcrumbs with salt, pepper and garlic powder.

6.) Sprinkle breadcrumbs on top and bake mac n’ cheese for additional 10-15 minutes until lightly brown on top. Top with crispy sage on top when ready to serve.

*This dish is best made right before eating or the dish will thicken very quickly. If so reheat with more almond milk.

Enjoy and make sure you use #YSJThanksgiving on any social media accounts and tag               @myeclectickitchen @sweetsimplevegan @ahnestveggie so we can see all of your creations for the holidays!
xoxo Sarah

FALL HARVEST SALAD

Fall Harvest Salad

Thanksgiving is almost here and to balance all the heavy starchy yummy food that are bound to fill your tummies, how about you dive right into this Fall Harvest Salad dressed in a tart, slightly sweet dijon tahini dressing.

Taste the rainbow!

Fall Harvest Salad

I really love the slight crunch and sweetness from the pomegranate seeds. The bright ruby color also compliments the orange from the butternut squash, for all of you that are highly into making sure the Thanksgiving dinner buffet table looks very festive.

Fall Harvest Salad

Ingredients:
1/2 Butternut Squash, peeled and cut into cubes
1/4 cup pomegranate seeds
1 cup packed spinach
1 cup romaine lettuce, chopped
1/4 cup candied walnuts*
handful sunflower seeds, optional
1/4 tsp cumin
salt and pepper, to taste

Steps:
Preheat oven to 400 degrees. Lightly toss butternut squash with sunflower oil, season with salt, pepper and cumin and transfer to a baking pan. Bake for about 15-20 minutes until tender. Cool completely before plating.

Begin to plate spinach, lettuce and top with pomegranate seeds, roasted butternut squash, candied walnuts*, sunflower seeds and top with Dijon Tahini Dressing (recipe below).

Dijon Tahini Dressing:
2 tbsp Sunflower oil (or extra virgin olive oil)
1/2 Dijon mustard
1/2 tbsp tahini
1/2 tbsp agave
juice of half lemon
salt and pepper, to taste

Vigorously whisk ingredients together until mixture thickens. Keep in the refrigerator until ready to serve with the salad.

*Candied Walnuts
1/4 cup walnuts, roughly chopped
1/2 tbsp Earth Balance butter
1/2 tbsp agave

Heat pan on medium high and melt the butter. Add walnuts and toast for about 2 minutes. Slowly add agave and stir until for another minute or two to caramelize the walnuts.

Happy Harvest, EnJoy!

xoxo Sarah