🎵Cheez-us take the wheeeel🎵
With Trader Joe’s going full on Fall mode, I figured it was time to whip this recipe out again (and by that, I mean pull the cubes I made weeks ago out of the freezer and reheat for an easy dinner 🤭). TJ’s butternut Mac and cheese has some pretty stiff competition with this, if I do say so myself.
With all homemade sauces, I made a big batch and freeze leftovers into cubes to have for later use. Comes in clutch for quick dinners 👌🏼💯 andddd minimizes dishes. Score.
💛Butternut squash “cheese” sauce💛:
•3/4 cup roasted butternut squash (I roast an entire package of the @traderjoes pre-cut squash pretty much every Sunday for smoothies, so I didn’t have to roast it on the spot when making this recipe)
•1/2 red onion, chopped (personal preference for how much you want to use)
•1/2 cup canned coconut milk
•1/4 cup nutritional yeast
•1 TBSP @traderjoes Seasoned Buffalo Ghee (or regular Ghee or butter...whatever you have on hand)
•1 TBSP minced garlic
•1 TBSP turmeric (this, along with the
Buffalo ghee, will stain your fingernails if you’re not careful. Consider yourself warned 😏)
•1 TBSP @chosenfoods Avocado oil
•1 TSP turmeric
•red pepper flakes
—> sauté the onions, garlic and turmeric in 1/2 of the Ghee, then put that mixture into a blender or food processor with the roasted butternut squash, nutritional yeast, coconut milk, and remaining Ghee. Pulse together, then slowly drizzle in the avocado oil until you get your desired consistency. Finish off with the red pepper flakes and S/P.
I served this over some @eatbanza wheels and it. Was. Amazing. This sauce is also unintentionally #dairyfree for all those out there looking for DF recipes!
Washington, District of Columbia