- [Man] And you're already
standing in the perfect spot.
- Oh I am.
Oh.
- [Man] Wonderful.
- Look at me go.
Today on the Edgy Veg,
I'm going to show you
how to make a butternut
squash mac and cheese.
(light music)
Alright recently on
Instagram I asked you guys
what recipes you wanted
to see for the fall
and an overwhelming amount of you asked
for a butternut squash mac and cheese.
So that's what I threw together today.
I gently placed it in a pot and lovingly,
with care made you a recipe,
I didn't just throw it together.
So this is great as like
a Thanksgiving side dish
or a holiday side dish or just to eat
on a blistery, blustery day
with Winnie the Pooh apparently.
Winnie the Pooh's windy,
blistery, blustery day.
Let's get into the recipe because that's
really the reason why you're here,
not for me to fail at stand up comedy.
First thing we are going
to do is heat up some water
and cook our pasta so
bring a salted pot of water
to a boil, heat your pasta
according to the instructions
on the box and then set that aside.
Well, drain it in a colander
and then sit it aside.
And while that's happening,
we're going to make
our delicious butternut
squash mac and cheese sauce.
I mean really it's just
butternut squash, pasta sauce
but we're gonna call it mac
and cheese because we can
because we're vegan and we
pretend things like carrots
and potatoes are cheese sauce.
I'm making fun at my own expense, okay.
Take out your blender and add two cups
of roasted butternut squash.
If you don't know how to
roast the butternut squash,
it's really easy, it's in
the description box below.
We didn't film that so I
can't really talk about it.
It's in the recipe in
the description box below
so you can just click on that.
And you're welcome.
To that we are going to
add half a cup of soy milk,
unsweetened of course,
we don't need any sugar
in our sauce, the butternut
squash is sweet enough.
Now we're going to add one
tablespoon of tapioca starch,
if you don't have tapioca
starch, you can use corn starch
instead as well as a quarter
cup of nutritional yeast.
This will give it that
delicious, cheesy flavor.
For our spices, we are going
to be using half a teaspoon
of garlic powder, half a
teaspoon of onion powder
and half a teaspoon of paprika.
Now add one teaspoon of
dijon mustard, one teaspoon
of apple cider vinegar and
two tablespoons of olive oil.
Now turn on your blender
and blend until smooth.
Depending on the type of
blender that you have,
you might have to add an
extra quarter cup of milk
to help it along, just
keep adding a little bit
of milk here and there
if it needs the help.
Sometimes we all just need
a holding hand in our life.
A little help along the way.
Chim, chimmity, chim, chim, cheroo,
that's too many children's
movies to reference for one day.
Once you've blended that
smooth, you can give it a taste,
I like to add one teaspoon of salt.
If you are watching your salt intake,
you can just taste and
salt and taste and salt
along the way, this is your
recipe, this is your world,
you can do what you want with
your pumpkin mac and cheese.
It's butternut squash.
You can do what you want
with your butternut squash
mac and cheese, I'm not here to judge you.
If you do want this a little bit spicy,
you can also add a little
pinch of cayenne pepper,
I do this sometimes if it's just for me,
I like it spicy so I'll
add a little bit more
but if I'm making it for a group,
not everyone likes spice so
it's completely optional.
Now transfer your sauce
to a small saucepan
and heat that and that's
the end of the sentence.
Heat it up on medium low
until it's heated through.
Once that's heated, you can
add that to your noodles,
give it a good stir to
cook the noodles completely
and add a quarter cup of vegan parm,
if you have access to it, this
again is completely optional,
it's up to you or any other vegan cheese,
of you're choosing.
Alright, there's your mac and cheese.
I like to serve this
topped with chili flakes
and some parsley as well as
some additional vegan cheese
but really, the toppings are up to you.
Also, a little bit of
hot sauce is delicious
on this as well.
You can even go wild and add some
fresh herbs if you want.
Those nice fall herbs
like sage for example
or additional thyme, that
would be really tasty.
(light music)
Alright guys, there you have it.
A delicious pumpkin pasta
recipe or a pumpkin mac,
nope, it's butternut squash.
For the love of God.
Why do I not know what we're making today?
Alright guys, there you have it.
A delicious butternut
squash mac and cheese
or a butternut squash pasta,
call it whatever you want,
I don't care, it's
delicious, just make it.
Alright, let's give this guy a taste test.
It's so rich and earthy.
I love fall because of all the fall food.
I think in terms of food, seasons, sure,
it's definitely my favorite.
Plus, sweater weather and layers
and jackets and boots.
If you like this recipe,
make sure to give it
a big, huge thumbs up,
if you are new here,
hit that subscribe button,
also the bell notification
so you don't miss out
on any new vegan recipes
coming to your inbox every single week
and let me know in the
comments section below,
what recipes you want to
see for fall next week.
And speaking of fall recipes,
there's a really delicious
normal mac and cheese
recipe in my cook book,
as well as other yummy,
warming fall recipes
so if you haven't picked this guy up,
you should definitely go to
the internet and order it.
Mine's falling apart
because I use it so often.
My pages are literally falling out of it.
Your copy won't run into that problem
because you're probably
not as clumsy as I am
and you haven't accidentally ripped
pages out but yeah, go buy it.
I think you'll really like it.
I'll see you guys soon, bye!
(lively music)
