Mac n’ Squeeze

Well, squash season is almost done here, but I made this awhile ago and forgot to post about it. Hopefully you can still find a butternut squash where you are to enjoy this delicious dish. If not, I bet sweet potatoes would work well too!

I got inspiration from my friend Di (yet again!). She made a similar dish for me and I practically licked my plate clean after 2 generous helpings and was eager to try my hand at recreating it. It had a very particular flavour that I enjoyed but wasn’t sure what it was. A secret ingredient!! Something I had never worked with before but have heard of. Liquid smoke. It really lends a great flavour to dishes, especially if you’re going for that “smoky” flavour. This would of course still be an excellent meal without it, so don’t fret if you don’t have it – just simply omit it. A tip to throw this together quickly at supper time is to cook your squash ahead of time. Just wash it, peel it, cube it and throw it in an oven-safe pan (I used a glass lasagna dish), toss it in some olive oil, salt & pepper and bake it at 400 for about 45 minutes, until it is tender, but not falling apart. Be sure to soak your cashews & marinate your tempeh that morning too!

Mac n’ Squeeze (serves 4)

1 small butternut squash (wash it, peel it, cube it & throw it in an oven-safe glass dish and toss with olive oil, salt & pepper & bake it for 45 minutes until it is tender but not falling apart)

An 8 oz package of tempeh (cut this into cubes and add a few drops of liquid smoke and a couple of tbsp of coconut aminos and allow it to marinate a few hours)

2 cups of your favourite noodles (cooked according to the package directions)

1/2 of an onion, diced

A few cups of your favourite veggies (I used mushrooms, broccoli & kale)

Half of the cooked butternut squash cubes

-Sautée the onion until translucent, then add the tempeh and once cooked through,  add the remaining veggies and stir fry until cooked. Add the squeeze sauce (recipe below).

Squeeze Sauce

1 cup of cashews soaked at least 4 hours (8 is best so they get nice & soft and help make a smoother sauce)

1/2 the cooked butternut squash

1/4 cup almond milk

1/4 cup of nutritional yeast

2 tbsp of tahini

a sprinkle of salt & pepper

-Put all of the ingredients in the blender & blend until smooth. Add to your dish and stir until well combined.


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