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You know ranch makes everything better, but have you seen how Hidden Valley® Plant Powered Spicy Ranch transforms family faves like ranch mac and cheese? We think you’ll agree, our vegan butternut squash mac and cheese recipe is a deliciously spicy twist on a modern day classic.
peeled and diced butternut squash
4 cups
plant-based milk of choice
½ cup
olive oil
¼ cup
nutritional yeast
6 tablespoons
lemon juice
1 tablespoon
½ cup
kosher salt and ground black pepper, to taste
dried pasta
12 ounces
For safe meat preparation, reference the USDA website.
Cook the pasta until al dente in a large pot of salted water. Drain.
While the pasta is cooking, place a steamer basket into a pot with a little bit of water. Once the water is simmering, steam the butternut squash for about 10 minutes or until soft. Alternatively, you can roast in a 425°F oven until softened (if doing this option, try to get them out before they color too much).
Add the cooked squash to a blender with the milk, olive oil, nutritional yeast, lemon juice and spicy plant powered ranch. Blend until smooth (you will need to do this in two batches). Season the sauce to taste.
Mix the pasta and sauce together until the noodles are well-coated and serve immediately.
