Vegan Butternut Squash Mac Cheese (Printable)
Creamy dairy-free elbow pasta with roasted butternut squash and a smooth, flavorful sauce.
# What You'll Need:
→ Pasta
01 - 12 oz elbow macaroni or other short pasta
→ Vegetables
02 - 1 small butternut squash (about 1.5 lbs), peeled, seeded, and cubed
03 - 1 small yellow onion, roughly chopped
04 - 3 cloves garlic, peeled
→ Sauce Base
05 - 2 tbsp olive oil
06 - 1½ cups unsweetened soy or oat milk
07 - 3 tbsp nutritional yeast
08 - 1 tbsp lemon juice
09 - 1½ tsp Dijon mustard
10 - ½ tsp ground turmeric
11 - ½ tsp smoked paprika
12 - ½ tsp salt, plus more to taste
13 - ¼ tsp ground black pepper
→ Topping (optional)
14 - ½ cup panko breadcrumbs (about ½ oz)
15 - 1 tbsp olive oil
# How-To Steps:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss butternut squash cubes, chopped onion, and garlic cloves with 1 tablespoon olive oil and a pinch of salt. Spread evenly on the prepared baking sheet.
03 - Roast for 25 to 30 minutes until the squash is tender and beginning to caramelize.
04 - Meanwhile, cook pasta according to package instructions. Drain and set aside.
05 - In a blender, combine the roasted squash, onion, garlic, soy or oat milk, nutritional yeast, lemon juice, Dijon mustard, turmeric, smoked paprika, ½ teaspoon salt, and black pepper. Blend until smooth and creamy. Adjust seasoning as needed.
06 - Heat 1 tablespoon olive oil in a large pot over medium heat. Pour in the blended sauce and cook, stirring, for 2 to 3 minutes until heated through.
07 - Add the cooked pasta to the sauce and stir until thoroughly coated.
08 - For a crispy finish, preheat the broiler. Toss panko breadcrumbs with 1 tablespoon olive oil and sprinkle over the pasta and sauce mixture. Broil for 2 to 3 minutes until golden brown.
09 - Serve immediately, garnished with additional black pepper or fresh herbs as desired.
# Expert Tips:
01 -
- It fools even the pickiest eaters into thinking theyre eating real cheese sauce.
- The squash adds natural sweetness and a velvety texture you cant fake with processed alternatives.
- Its weeknight-friendly but fancy enough to bring to a potluck without apologizing for it being vegan.
02 -
- Roasting the squash is non-negotiable, steaming it makes the sauce watery and flat.
- Taste the sauce before you add the pasta, its much easier to adjust the seasoning when its still in the blender.
- If the sauce feels too thick, thin it with a splash of pasta water or extra plant milk.
03 -
- Roast a double batch of squash and freeze half, it cuts the prep time in half next time you crave this.
- A high-speed blender makes the sauce silkier, but a regular blender works if you let it run for an extra minute.
- Serve this with something acidic like a vinegary slaw or arugula salad to balance the richness.