Butternut squash mac and cheese, warmed through
This shelf product is mostly cooked pasta and pumpkin with cashew and plant-based cheese, so it needs little more than heat and seasoning to finish. Warm it gently in a pan with butter and fresh garlic, then finish with pepper and a pinch of sage if you have it. A side of bitter greens or sharp slaw will cut the richness.
About 70 calories a serving, 1 g protein, 4 g carbohydrate, 6 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
From your shelf
- 1 container butternut squash and pumpkin mac and cheese, Cedarlane
Staples
- 1 tablespoon butter
- 2 cloves garlic
- to taste salt
- to taste pepper
- Melt 1 tablespoon butter in a large skillet over medium heat. Mince 2 cloves garlic and add to the butter, stirring until fragrant, about 1 minute.
- Pour the entire container of mac and cheese into the pan and stir to combine with the butter and garlic. Heat, stirring occasionally, until warmed through and steaming, about 6 minutes.
- Taste and season with salt and pepper as needed. Divide between two bowls and serve at once.
Note Swap the fresh garlic for a pinch of dried garlic powder if time is tight. Leftovers keep in a closed container in the fridge for two days; rewarm gently with a splash of water if needed. Serve alongside a salad of bitter greens or thinly sliced red cabbage tossed with lemon and oil.
On the label
COOKED CAVATAPPI PASTA (CAVATAPPI PASTA {DURUM WHEAT SEMOLINA, NACIN, FERROUS SULFATE [IRON], THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID}, WATER), COCONUT MILK (COCONUT EXTRACT, WATER), WATER, PUMPKIN PUREE, CASHEWS, VEGAN MOZZARELLA-STYLE CHEEZE (FILTERED WATER, TAPIOCA STARCH, COCONUT OIL, NON-GMO EXPELLER PRESSED: CANOLA AND/OR SAFFLOWER OIL, VEGAN NATURAL FLAVORS, SEA SALT, POTATO PROTON ISOLATE, TRICALCIUM PHOSPHATE, LACTIC ACID {VEGAN}, WHOLE ALGAL FLOUR, KONJAC GUM, XANTHAN GUM, YEAST EXTRACT), BUTTERNUT SQUASH, ALMONDS, EXTRA VIRGIN OLIVE OIL, GARLIC, CORNSTARCH, SUNFLOWER SEEDS, NUTRITIONAL YEAST (DRIED YEAST, NIACIN, PYRIDOXINE HYDROCHLORIDE, THAMIN HYDROCHLORIDE, RIBOFLAVIN, FOLIC ACID, CYANOCOBALAMIN {B12 PRODUCED BY NATURAL FERMENTATION - NOT SYNTHETIC OR ANIMAL SOURCE}), SEA SALT, GARLIC POWDER, BLACK PEPPER, EXPELLER PRESSED CANOLA OIL.
Cedarlane, other deli, serving 225 g, package 16 oz/454 g. Ingredients as printed on the label.
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Cooks as squash, pumpkin, mac and cheese. Half of it left? Use up the squash.