Go Back Email Link
–+ servings

Vegan Butternut Squash Mac & Cheese

Jillian Glenn
This cheesy vegan butternut squash mac and cheese recipe is surprisingly easy to make and deceptively healthy! And it's delicious! This is a comfort dish that everyone in your home will love!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Servings 12
Calories 192 kcal

Equipment

  • 1 large saucepan
  • 1 Medium Saucepan
  • 1 10-12 inch casserole dish
  • 1 handheld immersion blender or standing blender
  • 1 Strainer

Ingredients
  

Macaroni Ingredients

  • 1 tablespoon extra virgin olive oil
  • a pinch of salt
  • 12 oz box of elbow pasta gluten-free if needed

Butternut Squash Sauce

  • 1 tablespoon extra virgin olive oil or vegan butter
  • ¼ cup diced yellow or white onion
  • 1 medium butternut squash
  • 3 cups water
  • 1 cup plain and unsweetened almond or oat milk
  • ¼ cup nutritional yeast
  • 1 teaspoon salt
  • ¼ teaspoon black pepper

Butternut Squash Mac & Cheese Toppings

  • 1 cup vegan shredded cheddar cheese or shredded colby cheese
  • olive oil or avocado oil spray
  • salt and pepper

Instructions
 

Vegan Butternut Squash Mac & Cheese Instructions

  • Begin by slicing your butternut squash in half, carefully. Use a vegetable peeler to peel the skin off. Use a spoon to scoop out the seeds and guts of the squash. Slice the squash into 1 inch cubes. Set aside.
  • To make the butternut squash sauce, bring a large saucepan with olive oil or vegan butter to medium heat. Once warm, add the onions and cook, stirring, until tender (about 2-3 minutes).
  • Add the butternut squash and cook for about 5 minutes or until it begins to lightly brown. Add water until the squash is completely covered. Bring the pot to a low simmer, cover, and cook for 20 minutes.
  • While the butternut squash cooks, prepare the pasta. Bring a medium saucepan with olive oil and water to a boil. Add the pasta and cook, as instructed on the packaging, until tender. Strain, reserving 2-4 tablespoon of the pasta water. Set aside.
  • Once the butternut squash has simmered for 20 minutes, uncover and strain. Transfer the squash back into the pot so that you can use a handheld immersion blender to blend the cheese sauce. If you don't have an immersion blender, you can add the squash into a regular blender along with the following ingredients. Add the almond milk or oat milk, nutritional yeast, salt, and pepper. Use a handheld immersion blender to blend until creamy and silky smooth. Pour the sauce over the cooked pasta and stir.
  • You can enjoy the butternut squash macaroni just like this or you can continue to the next step for baking.

Baking the Butternut Squash Mac & Cheese

  • Preheat the oven to 375. Grease a casserole dish with vegan butter or olive oil spray.
  • Pour all of the butternut squash macaroni noodles into the dish. Top with shredded vegan cheese. Spray the top with olive oil spray to help the vegan cheese melt. Bake in the oven for 20 minutes. Option to broil for 2 minutes at the end.

Nutrition

Calories: 192kcalCarbohydrates: 32gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 322mgPotassium: 307mgFiber: 3gSugar: 2gVitamin A: 6644IUVitamin C: 13mgCalcium: 70mgIron: 1mg
Tried this recipe?Let us know how it was!