|Butter squash is transformed into a wonderful Velveeta like sauce.|
Yesterday was the first Christmas I've ever spent alone.
No family or friends.
I watched holiday classics on Youtube and went out to see the latest Star Wars movie in the strange rain.
For a timid feast, desire brewed to concoct a comforting holiday pleaser similar to the Cinderella squash shells Vegan Eats and Treats created. Instead, I wound up mirroring Oh She Glows' butternut squash cheeze sauce. I took the oils and butters away plus did not have arrowroot powder or Dijon mustard. I boiled butternut squash, not too keen to wait on the roasting or roast in extra oils and whatnot. Just slowly, trying to escape from too much badness. I plan to switch from full fat coconut milk to lite coconut milk on the next go round.
Now Butternut Squash Cheeze Sauce over pasta shells--with its creamy, smooth quite impeccable cheesy taste-- turned out surprisingly well for a lonely meal. It almost tasted Kraft like, but better, more sophisticated and animal free. Still, I wished to have found giant shells. Of course, if I had there would be no leftovers. I'm determined to change that over-indulgent, gluttonous part of myself.
However, if anyone knows a grocery store selling larger pasta shells help a lady out anyway.
Butternut Squash Sauce & Shells Ingredients and Preparation
1 1/2 cup water
2 cup butternut squash, cubed
1/2 cup coconut milk
1/4 cup unsweetened almond milk
1/3 cup nutritional yeast
1 teaspoon lemon juice
1 teaspoon garlic
1/2 teaspoon turmeric
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cup shell pasta
Bring butternut squash to a boil for 13-15 minutes. Drain.
Pour butternut squash into a blender or food processor. Add coconut and almond milk, nutritional yeast, lemon juice, garlic, turmeric, salt, and pepper. Puree until rich and smooth.
|Pureed to perfection.|
|Poured over warm shells.|
|Served with gardein's Turk'y Cutlets and balsamic Brussels sprouts and walnuts.|
|Shameless promotion because it tasted so good.|