Oh, Oh She Glows, you’ve gone and done it again…
And by “it”, I mean ‘provided me with yet another amazingly awesome recipe’. Should I even be surprised at this point? If you’ve been reading this blog for the last six months, you’ll surely recall some of the many OSG dishes I’ve raved about here: Nanaimo Bars, Roasted Tomato Pesto, Roasted Red Pepper Hummus, Roasted Tomato Coconut Soup, Spicy Curry Butternut Squash Hummus, and her Vegan Gluten-Free Cookies that found their way into my Half-Moon Spectaculars. At this point, I am convinced not only that Angela can do no wrong, but also that she can do no just-okay. Everything she makes is fantastic, and hands down some of the best food I’ve ever tasted. So, first off, thank you oh so much, Oh She Glows! And secondly, if you’re reading this blog and not reading hers, we need to have a talk.
But let’s get down to today’s business: yet another Oh She Glows knockout, her Butternut Squash Mac & Cheese. I’ve already made this twice, including at my American Thanksgiving blowout dinner, where it was a big hit, and it will be making another appearance at my family’s Christmas Eve Dinner next week. It’s just that good, and made so primarily by the excellent butternut-squash-based cheese sauce it utilizes:
I’ve tried a lot of vegan macaroni and cheese recipes in the past, but this cheese sauce bests them all. I especially love how it’s vegetable-based (although it still uses some nutritional yeast, for extra cheesiness). Poured over some brown rice macaroni and paired with some roasted squash and broccoli and some lightly cooked greens, this is a damn near perfect plate.
So be sure to consider this recipe in your holiday planning this year! It’s a big crowd pleaser, whether your crowd be veg*n or no, and it’s a great use of what’s in season. And in case you didn’t get the hint, start following Oh She Glows, if you aren’t already. Happy eating!
Until we eat again,