Anna Wildman

If you follow me on Instagram, you know that I am a die-hard fan of kabocha.
So, when I was thinking of what to bring to a potluck last weekend, I naturally decided on a kabocha-based dish. A bunch of you guys asked for the recipe, so HERE IT IS!!
This recipe is dairy-free & nut-free. It’s also creamy, rich, healthy, and EASY!
The hardest part is cutting the kabocha lol.
You can also see how I made it in my YouTube vid below! Please subscribe to my channel for more :)

KABOCHA MAC & CHEESE
Serves 8

INGREDIENTS:

FOR THE PASTA:

• 1 package (8 servings) pasta

FOR THE SAUCE:

• 6 cups kabocha, without skin (about 1/2 of a large squash)
• 1/2 onion
• 1/2 tbsp miso
• 1/2 tbsp gochujang
• juice of 1/2 lemon
• 2/3 cup nutritional yeast
• 2 tbsp tahini
• 5 tbsp mustard
• non-dairy milk (optional)

DIRECTIONS:

1. Put kabocha and onion in large pot, cover with water, and bring to a boil. Cook for 10 minutes on low boil, or until the kabocha is very soft
2. While kabocha is cooking, cook pasta according to directions
3. Once kabocha is soft, place in blender along with the rest of the sauce ingredients EXCEPT the milk, and blend until fully combined
4. Add in milk if you want it thinner
5. Drain pasta
6. In a large bowl, stir in the sauce with the pasta until pasta is fully covered