"Your family will be none the wiser when you offer up this vegan mac and 'cheese'. The pureed squash mimics the creamy texture a traditional cheese sauce would offer, and since it is made using gluten-free macaroni shells, you could confidently serve it to gluten-intolerant folks as well as those on a calorie-restricted diet. With a supper that will make everyone smile, you are certainly squashing the belief that cheese is necessary at all…"
Bring a large pot of lightly salted water to a boil. Cook gluten-free elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain.
Combine butternut squash, soy milk, and vegetable broth in a pot; bring to a boil and cook until squash is tender, about 12 minutes. Puree with an immersion blender. Season with salt, pepper, and nutmeg. Stir in cooked macaroni and garnish with chopped parsley.