Mamu Chorizo Mac n’ Cheese
3 cups / 615 grams Butternut squash, large dice
2 cups / 300 grams Onion, sliced
1 pound / 454 grams Dry macaroni
½ cup / 75 grams Cashews, raw
4 Tablespoons / 36 grams Nutritional yeast
2 Tablespoons / 29 grams Lemon juice
1 teaspoon / 5 grams Dijon mustard
¼ teaspoon / .58 grams Smoked paprika
¼ teaspoon / .58 grams Black pepper
2 teaspoon / 12 grams Salt
1 pound / 454 grams Mamu Mexican Chorizo
- Place the butternut squash and onions in a pot and fill with water just to cover. Bring to a boil and reduce to a simmer, cook until squash is very soft. Meanwhile, cook pasta according to package instructions, drain, and set aside.
- Reserve 1 cup of squash and onion cooking liquid, discarding remainder. Transfer reserved cooking liquid, squash, and onions to a blender. Add cashews, nutritional yeast, lemon juice, Dijon mustard, smoked paprika, black pepper, and salt. Puree until smooth.
- Heat a pan on medium heat and cook Mamu Mexican Chorizo until it is browned and registers 165°F (74°C) on an instant read thermometer.
- Add cooked pasta and squash sauce to the Mamu Mexican Chorizo and stir to combine.