Butternut Squash Mac and Peas
This is an easy recipe to make that is also kid-friendly and uses just 10 ingredients. This dairy-free version of the traditional mac and cheese is a great way to sneak in some veggies for your kids! But it is equally as delicious for adults too. The base of this sauce is made from butternut squash and carrots. Then I added some cashews to help give it its creamy texture and nutritional yeast to help give it a mild cheesy-like flavour. Once you cook up the butternut squash and carrots, you toss everything into a blender and voila you have your sauce, plus extra for leftovers!
When cooking your pasta, make sure that you cook it al dente because once you combine it with the sauce you don’t want it to over cook and become mushy, especially finicky gluten-free pasta. A tip for reheating leftovers, in a sauce pan add in some leftover sauce and a splash of dairy-free milk. Warm it in a pot and then add in your leftover pasta. It helps restore the creaminess and is so worth that extra step.
Butternut squash and carrots are a great source of beta-carotene (converts to vitamin A) and vitamin C which is an amazing antioxidant for the body.
Cashews are a great source of zinc which is critical for brain development and your immune system. It is also rich in magnesium to help keep your muscles and nerves calm.
Nutritional yeast is kind of a superfood, it contains all 9 essential amino acids (protein) and is very high in a variety of B-vitamins (energy) and minerals like iron.
This dish has a nice blend of nutrients that help support a healthy brain making it the perfect dish for kids and adults. If you use a quinoa or legume based gluten-free pasta you can even get more nutrients and protein into the mix.
If you aren’t dairy-free or your kids insist on cheese, you could add a little bit of high-quality cheddar cheese to the sauce. This way they still get all of the beneficial vitamins and minerals from the veggies.