Sweet, Spicy Butternut Macaroni and Cheese
PLANT-BASED | SOY FREE* | QUICK & EASY
This one-pot macaroni and cheese is one of my favorite go-to meals. It is quick, easy and sometimes I get to enjoy the leftovers - if I am lucky! Our twist on this old favorite has gives a kick of heat and a touch of sweetness to balance it all out. We top it all off with a favorite addition - butternut squash!
This is another great way to use miso paste in a recipe. Miso paste can be substituted for salt in any recipe. We recommend using a light miso paste for this recipe to compliment the flavor profile. Use our Chickpea Miso paste if you want to make it soy-free*. We choose the classic Mellow White miso paste to make this recipe, but sweet white miso or chickpea miso will work perfectly as well.
Servings: bowls
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
Ingredients
- 1 pound Butternut Squash (whole or cut and peeled)
- 1 Onion
- 1 tablespoon Chopped Garlic
- 18 ounces Vegan Kimchi
- 2 tablespoons Olive Oil
- 1 pound Dry Pasta (elbow macaroni, shells, or other short pasta)
- 2 cups Vegetable Broth
- 2 tablespoons Mellow White Miso paste (use Chickpea Miso for soy free, or Sweet White Miso)
- 2 cups Water
- 1 pound Sharp Cheddar Cheese (vegan cheese can be substituted here)
Optional
- ¼ cup Brown Sugar
- 4 Scallions (green onions)
Instructions
- Peel butternut squash cut flesh into ½ inch cubes. Peel and finely chop 1 onion. Bring 2 cups water to a low boil and dissolve the miso paste in the water and set aside.
- Heat olive oil in a large soup pot or dutch oven on medium-high heat. Add onion and cook, stirring often, until softened slightly, about 2 minutes. Add garlic and kimchi and cook until kimchi is starting to brown and stick to bottom of pot, about 5 minutes.
- Add squash to pot and reduce heat to medium. Cover and stir halfway through. Cook covered until squash is tender (a knife should pierce flesh easily), about 6–8 minutes.
- Remove lid and add pasta, vegetable broth, and miso broth to the pot. Cover and bring to a simmer; cook until pasta is al dente and most of stock is absorbed (some liquid should be left in pan), about 6–8 minutes.
- Reduce heat to low, add cheese to pot and stir until cheese is melted and gooey, about 2 minutes. Add brown sugar (optional) and stir to incorporate fully. Taste and adjust seasonings to your preference. Serve with sliced scallions on top if desired.