Wildwood foods, Chef Nathaniel Nguyen of The Prince & Pantry will be offering tips and vegetarian side dish recipes this week. We are talking Tofu Talk this Thanksgiving. Want to find these recipes check out the hashtags on social media; #tofutalk and #Thanksgiving
Here is a great vegetarian side dish to get your tastebuds a flutter….this recipe is compliments of Chef Nathaniel Nguyen
Butternut Squash Mac & “Cheese”
3-4 cups roasted butternut squash
1-2 garlic cloves
3-4 oz. Wildwood® Organic SprouTofu® Silken, drained
1 ½ – 2 cups non-dairy milk
1 tablespoon extra virgin olive oil
½ cup nutritional yeast flake (optional)
1 teaspoon soy sauce (optional)
Salt and pepper to taste
1 lb dried pasta, cooked in boiling salted water
Preheat oven to 375 degrees F.
To roast butternut squash, cut the butternut squash in half and place flesh side down on a baking sheet with about ¼ inch of water to prevent burning and the squash from drying out.
Bake for about 45-60 minutes or until very soft.
Set aside to cool.
In a blender or food processor, combine the squash, garlic, tofu, non-dairy milk, olive oil, nutritional yeast flake, and soy sauce, if using.
Blend until smooth and creamy adjusting with non-dairy milk or pasta water to achieve desired consistency.
In a large saucepan, simmer the sauce over low heat to warm up the sauce.
Season to taste with salt & pepper. Toss in the cooked pasta and coat with sauce. Serve hot.
Notes: Butternut squash freezes very well. Roast a big batch and save the extra to have on hand for soups, casseroles, and this mac & “cheese” recipe. Nutritional yeast flakes can be found at any health store or local gourmet grocer For a more decadent version, feel free to top with cheddar cheese and bake at 350 degrees F until the cheese is melted or finish with 1-2 T of grated parmesan cheese.
**** Thanks not all…. to show thanks, I am doing a giveaway for THREE coupons worth $25 each to my readers, for Wildwood foods. To enter leave a comment and tell me your favorite tofu dish. If you don’t have one, don’t worry just hashtag #tofutalk #thanksgiving and let me know which recipe you would love to make.
I will be announcing a winner on Friday, November 29, 2014 at 11pm PST.
