Butternut Squash Mac and Cheese
Indulge in creamy, 'cheesy', comforting vegan butternut squash mac and cheese free from dairy, nuts, and soy, in under an hour! An easy, crowd-pleasing fall comfort food!
Servings: 4 servings
Calories: 589kcal
Ingredients
- 2 cups of butternut squash, peeled and chopped (about 1/2 large butternut squash)
- 2 tablespoons of vegetable broth
- 1 ½ cups of nutritional yeast
- ½ of a large white onion, diced
- 1 tablespoon of Dijon mustard
- 1 pound of pasta
- 2 tablespoons of vegan butter
- 1 ½ tablespoons of all-purpose flour
- ¾ cup of plant-based milk
- Pinches of salt, pepper, red pepper flakes and garlic (optional)
Instructions
- Bring a large pot of water to a boil and add butternut squash. Cook for 10 to 15 minutes until the squash has softened and then drain out the water.
- Place the cooked butternut squash in your food processor with broth, nutritional yeast, onion, mustard, and pulse until the mixture is smooth. Set aside.
- Prepare pasta according to package instructions. Drain and set aside.
- In a medium pan, heat vegan butter over medium-low heat until melted. Whisk in flour and let cook for 1 to 2 minutes. Whisk in the plant-based milk, butternut squash mixture, salt, and any optional seasonings. Continue to whisk until the mixture begins to thicken (about 1 to 2 minutes). If it's too thick, add in a splash of more plant-based milk. Once thickened, remove it from the burner. Stir in the pasta and serve warm.
Notes
To roast the butternut squash instead of boiling, heat the oven to 400 degrees F, slice the butternut in half, and place the squash face down on a cooking sheet for 30 to 45 minutes.
- Cooking time varies: Based on the squash size and cooking method.
- Cut down prep: Use fresh/frozen pre-chopped squash or canned puree.
- Cook pasta al dente: It continues to soften in the sauce. If you plan to store leftovers, cook pasta 75%; it will finish cooking when reheated.
- Adjust consistency: For thinner sauce, add more broth/pasta water/plant-based milk. For a thicker one, try blending in soaked cashews or white beans.
Nutrition
Calories: 589kcal | Carbohydrates: 104g | Protein: 25g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 188mg | Potassium: 859mg | Fiber: 10g | Sugar: 5g | Vitamin A: 7.46IU | Vitamin C: 16mg | Calcium: 120mg | Iron: 3mg
