Squash Mac and Cheese Recipe
Squash in mac and cheese? Mac and cheese without cheese? It's a topsy-turvy mac and "cheese" recipe but if you are vegan, lactose intolerant or just plain adventurous, this macaroni pasta dish is for you.
How is it a "mac and cheese"?
The secret is in the mix of miso paste (for the salty cheesiness) and vinegar (for the sourness).
Miso is a seasoning made from fermented soybeans. There are many varieties you can buy, but white, yellow, and red miso are the most common. White is the least fermented and is the sweetest, yellow is the one usually used in miso soups, while red is the saltiest with the most pungent aroma and flavor. The recipe below calls for brown miso, which is a type of miso that is fermented way more than the previous varieties. If you can't find it, you can use the darkest red miso you can find.
Tips to Make Squash Mac and Cheese
- 1 Season at every step. This vegan-friendly mac and cheese recipe has a delicate flavor, and one way to bring out its full potential is to season it correctly. It is easier for food to absorb flavor as it is cooking (as opposed to at the end, when you are just about done), so seasoning and tasting as you go is crucial.
- 2 For a deeper flavor, roast the vegetables. It's amazing how one simple process can completely change the flavor of food. If you want to add a smokier flavor to your squash mac and cheese, you can roast the garlic, red onion, bell peppers, and squash! Instead of sautéing, arrange them on an oiled baking sheet and let your oven do the magic. Once they are done, you can transfer the veggies back to the pan and continue from step 4 (adding the milk mixture).
Aside from this delectable pasta dish, this squash mac and cheese sauce can also be used as a vegan-friendly dip!