|This recipe is courtesy of SimplyQuinoa|
1 small butternut squash
1/4 cup almond milk
1 Tablespoon dijon mustard
3- 4 cups cooked quinoa
1 cup goat cheddar (or shredded cheese of choice)
Preheat oven to 375 degrees F.
Peel and seed butternut squash. Chop into 1" chunks, add to a stock pot, cover with 1" of water and boil until fork tender, about 15 minutes. Drain and transfer to a blender.
Add almond milk and dijon mustard into blender and blend on high until silky smoothy and creamy. Add more milk as needed - texture should be thick, but easily pourable.
Transfer to a bowl and add quinoa and cheese. Stir until combined.
Spoon mac n' cheese into ramekins (or baking dish), smooth tops and bake for 20 - 30 minutes, until bubbly.
Remove from oven, cool slightly and enjoy immediately.
If you're like me you'll want to top this with some hot sauce.