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Vegan butternut squash mac and cheese topped with parsley.
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5 from 5 votes

Vegan Butternut Squash Mac and Cheese

This creamy vegan butternut squash mac and cheese is a healthy plant-based family meal that's done in 30 minutes.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Diet: Vegan
Servings: 4
Calories: 362kcal
Author: Alison Corey

Ingredients

  • 3 cups butternut squash cubed
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 2 cloves garlic minced and sauted
  • 1 tablespoon nutritional yeast
  • 1 tablespoon lemon juice
  • teaspoon paprika
  • tsp turmeric
  • tsp nutmeg
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 cup unsweetened almond milk or other dairy free milk
  • 12 oz macaroni pasta or gluten-free pasta

Instructions

  • Preheat the oven to 425° F. Cut the butternut squash into 1-inch cubes. Place the cubes on a parchment paper or aluminum foil-lined baking sheet. Toss in olive oil, and sprinkle with salt and pepper. Roast for 20-25 minutes or until golden brown.
  • While the butternut squash is roasting, bring a large pot of salted water to a boil. Cook the pasta according to the package directions.
  • Reserve ½ cup of the pasta water. Drain the pasta.
  • Add the pasta and reserved water back to the pot.
  • In a small saucepan, with a teaspoon of olive oil, sauté the minced garlic until cooked through. Set aside.
  • Place the roasted butternut squash in a blender with all the other ingredients (roasted garlic, garlic powder, onion powder, nutritional yeast, salt, pepper, lemon juice, paprika, turmeric, nutmeg, and dairy-free milk.)
  • Blend until smooth and creamy. Add more dairy-free milk if the sauce is too thick.
  • Pour the butternut squash "cheese" sauce on top of the macaroni. Stir to combine. Serve topped with fresh herbs of your choice.

Video

Notes

Tips for Making Vegan Butternut Squash Mac and Cheese
  • Ensure the butternut squash is completely cooked to get a nice and creamy texture. It should be soft and creamy on the inside. Pierce with a fork to make sure the squash is cooked completely.
  • Add more dairy-free milk to thin the sauce to your desired consistency. Add 1 tablespoon at a time so you don't overdo it.
  • Use a high-speed blender to get the creamy consistency. If you don't have a high-speed blender, use a food processor.
  • Reserve ½ cup of pasta water before draining. The pasta water helps the sauce stick to the pasta.
  • Serve with a sprinkle of fresh herbs such as parsley.
  • Refrigerate for up to 4 days. Freeze for 2-3 months.
  • Defrost in the refrigerator overnight, then reheat in the microwave until warmed through or heat in the oven at 325°F in an oven-safe casserole dish until warm. 
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Nutrition

Calories: 362kcal | Carbohydrates: 78g | Protein: 15g | Fat: 2g | Saturated Fat: 1g | Sodium: 238mg | Potassium: 602mg | Fiber: 3g | Sugar: 3g | Vitamin A: 11193IU | Vitamin C: 24mg | Calcium: 162mg | Iron: 4mg