Butternut squash mac and cheese from Food52 Vegan: 60 Vegetable-Driven Recipes for Any Kitchen (page 85) by Gena Hamshaw

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • patioweather on February 07, 2020

    A bit sweeter than I would prefer but still delicious. I used water instead of the almond milk and it was still creamy. I used orchiette, and I would advise against that for a pasta like this. The shells spoon one another and then sauce can't get in between them.

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