| 1 pound Butternut Squash (whole or cut and peeled) | |
| 1 Onion | |
| 1 tablespoon Chopped Garlic | |
| 18 ounces Vegan Kimchi | |
| 2 tablespoons Olive Oil | |
| 1 pound Dry Pasta (elbow macaroni, shells, or other short pasta) | |
| 2 cups Vegetable Broth | |
| 2 tablespoons Mellow White Miso paste , Sweet White Miso paste or * Chickpea Miso paste | |
| 2 cups Water | |
| 1 pound Sharp Cheddar Cheese (vegan cheese can be substituted here) |
A cozy twist on mac and cheese made with sweet butternut squash, spicy kimchi, and umami-rich miso. Plant-based comfort with a kick.
| 1. | Peel butternut squash cut flesh into ½ inch cubes. Peel and finely chop 1 onion. Bring 2 cups water to a low boil and dissolve the miso paste in the water and set aside. |
| 2. | Heat olive oil in a large soup pot or dutch oven on medium-high heat. Add onion and cook, stirring often, until softened slightly, about 2 minutes. Add garlic and kimchi and cook until kimchi is starting to brown and stick to bottom of pot, about 5 minutes. |
| 3. | Add squash to pot and reduce heat to medium. Cover and stir halfway through. Cook covered until squash is tender (a knife should pierce flesh easily), about 6–8 minutes. |
| 4. | Remove lid and add pasta, vegetable broth, and miso broth to the pot. Cover and bring to a simmer; cook until pasta is al dente and most of stock is absorbed (some liquid should be left in pan), about 6–8 minutes. |
| 5. | Reduce heat to low, add cheese to pot and stir until cheese is melted and gooey, about 2 minutes. Add brown sugar (optional) and stir to incorporate fully. Taste and adjust seasonings to your preference. Serve with sliced scallions on top if desired. |
