New Year's Eve Spent up North + an Intermediate Butternut Squash Mac 'N Cheese

New Year’s Eve is the worst, isn’t it? All of that pressure to find awesome plans, paying out the nose for tickets to everything, crowds so large you find yourself spending the evening shoulder to shoulder with strangers and of course, not a cab in sight when you are ready to go home.

This year (in a moment of sheer brilliance) Jon and I decided to skip out on all of that nonsense and book a cottage up north. The beautiful northern landscape covered in snow, a roaring fire, a glass (or two) of red wine, Maizee and Zoe snoozing away, some great food and days on end spent in sweat pants. My friends, the best New Year’s Eve of your life will be spent in sweat pants, trust me.

Such a northern rendezvous called for some serious homestyle cooking, so I prepared a homemade broccoli soup with fresh bread and a beautiful butternut squash mac ‘n cheese with an almond crumble top to bring along. Both rely heavily on nutritional yeast (a vegan alternative providing that cheesy flavour) so if you are new to this ingredient, don’t be frightened – be excited. I’ll be making the broccoli soup again soon (it is a cinch) so sit tight for that recipe. Until then, I leave you with this delicious mac n cheese.

Ingredients
1 butternut squash, peeled and chopped
Coconut oil
1 tbsp vegan butter (Earth Balance)
1 cup almond milk
1 cup raw cashews
7 – 8 tbsp nutritional yeast
2 tsp Dijon mustard
2 cloves garlic, minced
1 tbsp fresh lemon juice
Salt and pepper to taste
5 - 6 servings gluten free pasta
6 cups greens of choice (onion, garlic, broccoli, peas, spinach, celery, etc.)

Almond Topping:
3 cups almonds, crushed or finely chopped
2 tbsp ground flaxseed
1 tbsp olive oil
1 tbsp water
2 garlic cloves, minced
2 tsp dried parsley
2 tsp Italian seasoning
½ teaspoon sea salt

Directions
Preheat oven to 425F. Toss cubed butternut squash in oil, salt and pepper and distribute on cookie sheet. Cook for 40 minutes, flipping once.

Meanwhile, prepare the cheese sauce by assembling all ingredients into a food processor (cashews, almond milk, garlic, lemon, salt, nutritional yeast, pepper, mustard, seasonings). Process until a fine crumb forms. Now add the rest of the cheese sauce ingredients and process until smooth. Leave the sauce in the processor and add in the butternut squash once it has finished cooking. Process into a smooth texture (add water or vegetable stock to thin if necessary).

Cook your pasta (enough for 5 servings) according to package directions, drain once cooked and set aside. At this time, also cook any greens you would like added (I sautéed 1 large onion in coconut oil with 4 cups chopped Brussels sprouts, 2 cups frozen peas and 2 cups chopped celery). Set aside.

Mix butternut squash cheese sauce, vegetables and pasta into a casserole dish and blend well.

For the Topping: In a bowl combine all ingredients (crushed almonds, ground flaxseed, olive oil, water, minced garlic, parsley, Italian seasoning and salt) until well mixed and forming slightly sticky ball forms (add more water if needed). Spread over casserole.

Bake for 15 minutes and broil on high for 6 minutes (watching closely).

And with that, wishing you all a Happy New Year!

*Recipe adapted from Oh She Glows