So, remember my Cheezey Spaghetti? Well, if Pinterest is to be trusted, the new big thing in dairy free “cheese”-making is butternut squash. Its got that hint of sweetness but takes on a really nice savory quality without being overpowering, which made it the perfect substitute for the cashews in my original “cheeze” recipe. Hell, it’s even got the perfect color, right?
Good lord…these pictures are gross. That’s what I get for using a crap camera. And for eating at 9 at night.
This recipe really reminds me of those casseroles of old my mom used to make with Velveeta…*sigh*. Epic. What we’ve ended up with here is a pretty rich plate of goodness that is probably one of the most nutrient dense meals you can put together in 30 minutes that isn’t, like, plain chicken and vegetables. And, obviously, without velveeta. Whole30? 21DSD? GAPS? Autoimmune? Yep, gotcha. Don’t like chicken? My next little experiment is going to be with some ground beef…I’m thinking a kind of cheeseburger casserole kind of thing? Enchiladas? Vegan option? I’m dying, you guys. Possibilities. Endless.
- 2 thick slice bacon, cut into lardons
- 2 cloves garlic, minced
- 2 leeks, sliced
- 2 lbs chicken, cut into chunks
- 3 c butternut squash puree (I used one medium squash, baked, cooled, and mashed but canned is fine too)
- 1 c coconut milk
- 1 c nutritional yeast
- 1 T dry mustard
- 1 t onion powder
- 4 T apple cider vinegar
- salt and pepper to taste
- In a heavy skillet, fry up the bacon over medium high till browned.
- Add the garlic and leeks and sautee for about 2 minutes, then add the chicken, browning on all sides.
- While the chicken is cooking, mix together the remaining ingredients (this is the “cheese” sauce).
- Pour the “cheese” over chicken, stirring to coat. Cover, reduce heat to medium, and simmer for 10-15 minutes.
