Vegan Squash Mac and Cheeze with Curried Okra
I was making squash ravioli (get the recipe here) for the first time, and when I tasted the filling the first thought that popped into my head was “mac ‘n’ cheese”. It was so smooth, rich and creamy with a slight golden color- I could already see it covering the half-moon noodles. It was too soon to abandon my plans of ravioli, so I continued their creation until they were fully developed into the perfect, plump, pasta pillows I have come to love- but the vision of vegan squash mac and cheeze was still clear in my head. Sweet, creamy, vegan squash mac and cheese goodness was also the perfect home for a simple curried okra, and so dinner was made.
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Eat your Okra!
When I was young, my mother convinced my sisters and I that we loved okra by showing us the hidden star inside each pod. And while I no longer need the star inside to convince me that I like okra, I did make sure to cut it so the stars are showing. Mac and cheeze with stars is WAY better than how I used to make it, mac and cheese with peas. If “contains stars” isn’t a good enough reason for you to consume okra, eat it for the vitamins! Okra is high in vitamins A, C, K, and B6, as well as magnesium and folate.
It’s not Just Mac and Cheese- It’s SQUASH Mac and Cheese
The biggest flavor difference between a classic macaroni and my cheezy squash sauce was the touch of sweetness from the squash that the original dish does not contain. I love it- I could eat it all day! Letting the sweet notes of acorn squash weave their way through the cheese pasta goodness is an amazing experience. We decided to contrast the sweet flavor with something savory and salty- and, as it often does, the contents of my refrigerator provided the solution. Sitting in the vegetable crisper was an unopened package of okra, just waiting for its chance to shine.
Looking for Squash Recipes? Try one of These!
- Maple Butternut Squash Dessert Crepes
- Roasted Chestnut Crabapples and Kabocha Squash
- Kabocha Squash and Cheese Vegan Pupusas
- Cold Weather Cabbage Soup with Butternut Squash and Turmeric
- Tomato Masala Stuffed Spaghetti Squash with Corn and Spinach
- Wild Rice, Chili and Cacao Nib Stuffed Acorn Squash
Making Vegan Squash Mac and Cheeze (Cheese)
The first step in the cheese sauce is roasting squash, which makes up the base of the sauce. I always cook my squash face down in a glass pan with about half an inch of water in it. It keeps the squash moist and doesn’t allow the bottom to get crisp- perfect for the blended sauce. I also added some soaked cashews to give it a creamy texture, and some nutritional yeast and miso paste which gives it a hint of cheese.
The okra is used to bring some of the more salty, savory components into the dish. I fried it in a little olive oil with some garlic, curry, cumin, salt and pepper. They also add a change in texture, which is something I need sometimes. Other days I would eat bowls of okra-less mac and cheese all day!
Vegan Squash Mac and Cheeze with Curried Okra
Ingredients
- 1 acorn squash (1-1.5 lbs)
- 1 cup raw, unsalted cashews
- 2 cloves garlic
- ¼ cup nutritional yeast
- 1 tsp. white miso paste
- Salt to taste
- Ground black pepper, to taste
- ½ lb. of okra, cut down the length into ¼- ½ inch stars
- 2-3 TBSP olive oil
- 2 small cloves of garlic, minced
- ½ tsp curry powder
- ½ tsp cumin powder
- 1 lb. macaroni or similarly shaped pasta
Instructions
- Preheat the oven to 400˚F (200°C). Cut the squash in half and scrape out the seeds. Bake in a glass dish with about a half inch of water around it for 45 minutes or until thoroughly cooked. While the squash is cooking put the cashews in a saucepan of water, bring to a boil, and let boil for 10 minutes.
- Take the squash out of the oven and place on a plate to cool. When it is cool enough to handle scoop the insides into a food processor. Drain the cashews and add them, along with the garlic, nutritional yeast and miso paste.
- Blend until creamy. Add salt and pepper to taste and set aside until you’re ready to make the mac and cheese. This can be made a day or so ahead of time if that is more convenient.
- Put a large pot of water on the stove to boil. When the water is hot put in the noodles and cook as recommended on the package.
- Add the olive oil to a large skillet and allow to heat. When the oil is heated, add the garlic, curry and cumin and stir once or twice to distribute through the oil. Add the okra and toss in the oil. Cook on a medium heat until the okra turn golden brown, crispy and thoroughly cooked. Season with salt and pepper to taste.
- When the pasta is cooked, turn off the heat, drain and return to the pot. Add the cheese sauce and okra and stir until combined.
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