Butternut Squash Mac n’ Cheese
We all know Thanksgiving is fast approaching and it just wouldn’t be complete without some classic comfort food! Mac n’ cheese is a staple recipe for me and my family, so creating a totally vegan version was a challenge, but I’m happy to finally share the end result! Hope you enjoy this one<3
For more recipes from Margaret, check out The Plant Philosophy!
Butternut Squash Mac n' Cheese
Mac n’ cheese is a staple recipe for me and my family, so creating a totally vegan version was a challenge, but I’m happy to finally share the end result! Butternut squash gives it the best color.
METHOD Stovetop
DIET Vegan
Ingredients
- 13.5 ounces of pasta
- 2 cups of Butternut Squash, peeled & roasted or peeled, diced & boiled (about 1/2 large butternut squash)
- 1 1/2 cups of Nutritional Yeast (flakes or powder)
- 3/4 cup of Non-dairy Milk
- 1/2 or a large White Onion (diced)
- 2 Tablespoons of Veggie Broth
- 2 Tablespoons of Non-dairy Butter (Earth Balance)
- 1 1/2 Tablespoons of Flour
- 1 Tablespoon of Mustard
- Pinches of salt, pepper, red pepper flakes and garlic (optional)
Instructions
- Bring a large pot of water to a boil and add butternut squash (for roasting, heat oven to 400 degrees and place squash face down on a cooking sheet for 30-45 minutes). Cook until squash is softened and drain. Place in your food processor with broth, nutritional yeast, onion, mustard and pulse until mixture is smooth. Set aside for now.
- Prepare pasta according to your box or bag (or however you normally do it!) Drain and set aside.
- In a medium pan, heat butter over medium-low heat until melted. Whisk in flour and let cook for 1-2 minutes. Whisk in non-dairy milk, butternut squash, and seasonings. Continue to whisk until the mixture begins to thicken (about 1-2 minutes) if it's too thick add in more non-dairy milk. Once thickened, remove from the burner. Fold into pasta and serve warm, enjoy!
Nutrition
Calories: 524kcalCarbohydrates: 90gProtein: 22gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 188mgPotassium: 819mgFiber: 9gSugar: 5gVitamin A: 7460IUVitamin C: 16mgCalcium: 116mgIron: 3mg
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂
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