A creamy, cheezy butternut squash macaroni with warm Fall seasonings. This slow cooker recipe will make your kitchen smell amazing!
American, Dairy-free, Vegan, Vegetarian
AuthorJackie of Vegan Yack Attack
1 1/2C. Cubed Butternut Squash or Other Winter Squash
1/2C. Chopped Tomatoes
1 1/2C. Water
33-inchFresh Thyme or 1 1/2 tsp. Dried Thyme
12-inchFresh Rosemary or 1/2 tsp. Dried Rosemary
For the Evening Ingredients:
1/4C. Nutritional Yeast Flakes
1/2Cto 1 . Unsweetened Non-Dairy Milk
1 1/2C. Uncooked Whole-Wheat Macaroni
Salt & Pepperto taste
In the morning:
Add the morning ingredients to the slow cooker (1.5-2 Qt. Slow Cooker). Cook on low for 7 to 9 hours.
Thirty to 45 minutes before serving:
Puree the contents of the slow cooker in a blender with the nutritional yeast and 1/2 C. of the Non-Dairy Milk. Add the mixture back into the slow cooker and turn it up to high. Stir in the macaroni, cover, and cook for 20 mins.
Stir well and add more milk if the sauce is getting too thick. Cook for 15 to 25 minutes more or until the pasta is al dente. Add salt and pepper to taste.
Make sure to check on the pasta every 10 minutes or so until you get good at gauging how fast it will cook in your slow cooker. It cooks faster in the smaller slow cooker.