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    Home » Recipes » Vegan Main Dishes

    Butternut Squash Mac and Cheese

    Published: Jan 17, 2018 · Updated: Mar 4, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Everyone has a favorite mac and cheese recipe. This butternut squash mac and cheese, which uses sweet, creamy butternut squash in the sauce, is mine. To create an authentic cheese flavor, I use a combination of nutritional yeast, miso, smoked paprika, salt, and lemon juice. I highly recommend including the optional vegetables. In addition to providing some contrasting color and texture, they’ll round out the meal, so you won’t have to worry about making an extra side dish. Reprinted with permission from Food52 Vegan by Gena Hamshaw © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC. Photographs copyright © 2015 by James Ransom.

    Baked butternut vegan mac n cheese

    Butternut Squash Mac and Cheese

    Everyone has a favorite mac and cheese recipe. This one, which uses sweet, creamy butternut squash in the sauce
    5 from 2 votes
    Print Pin Rate Email
    Course: Mac n Cheese
    Cuisine: Vegan / Healthy
    Diet: Vegan, Vegetarian
    Keyword: mac and cheese recipe, vegan mac and cheese
    Prep Time: 30 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 30 minutes
    Servings: 6 to 8
    Calories: 485kcal
    Author: Veg Kitchen

    Ingredients

    • 1 ½ pounds butternut squash about 1 medium, peeled and cubed (see Note)
    • 2 tablespoons olive oil
    • Salt and pepper
    • 3 cloves garlic coarsely chopped
    • ½ cup coconut milk
    • 1 ¼ cups unsweetened almond milk
    • ½ cup plus 2 tablespoons large-flake nutritional yeast
    • 1 tablespoon arrowroot powder
    • ¼ teaspoon smoked paprika
    • 2 tablespoons freshly squeezed lemon juice
    • 1 tablespoon white miso
    • 1 pound elbow pasta
    • 2 cups cooked vegetables optional; choose from steamed chopped spinach, blanched peas, or lightly steamed broccoli florets
    • ½ cup dry breadcrumbs
    US Customary - Metric

    Instructions

    • Preheat the oven to 400°F. Oil a 7 by 11-inch pan.
    • Coat the squash with 1 tablespoon of the olive oil, then spread it evenly on a rimmed baking sheet. Sprinkle with salt and pepper.
    • Bake for 30 to 35 minutes, until very tender and just starting to brown. Remove from the oven. Decrease the oven temperature to 350°F.
    • Meanwhile, heat the remaining tablespoon of olive oil in a small saucepan over medium-low heat. Add the garlic and sauté for 2 to 3 minutes, until just starting to brown. Add the coconut milk and 3⁄4 cup of the almond milk.
    • Whisk in the nutritional yeast and arrowroot powder. Cook, whisking constantly, until nice and thick, about 5 minutes.
    • Transfer the sauce to a large bowl and add the remaining 1⁄2 cup of almond milk, the butternut squash, 1 teaspoon of salt, 1⁄4 teaspoon of pepper, and the paprika, lemon juice, and miso. Stir to distribute the ingredients somewhat evenly.
    • Working in batches, transfer to a blender or food processor and process until totally smooth and creamy.
    • Bring a pot of salted water to boil over high heat. Add a drizzle of olive oil to prevent sticking. Stir in the pasta and adjust the heat to maintain a low boil. Cook, stirring occasionally, until the pasta is al dente. Drain well and let cool briefly.
    • Put the pasta in a large bowl and add the vegetables. Add the sauce, using only 2 cups of it if not adding the optional vegetables. Stir gently until thoroughly combined. Spread the mixture evenly in the prepared pan and scatter the breadcrumbs evenly over the top.
    • Bake for 20 minutes, until the top is golden. Serve right away.

    Nutrition

    Calories: 485kcal | Carbohydrates: 83g | Protein: 16g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 215mg | Potassium: 833mg | Fiber: 8g | Sugar: 5g | Vitamin A: 15220IU | Vitamin C: 33mg | Calcium: 157mg | Iron: 3mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

    -
    Note: If you don't have a good knife, see How to Cut a Butternut Squash Without Losing Your Mind.

    • Here are more Contemporary Casseroles.

    *This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

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    Reader Interactions

    Comments

    1. Vijo says

      February 23, 2016 at 3:57 pm

      TASTY! And we don't even like mac and cheese.

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    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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