This is a vegan version of the classic Mac and Cheese, perfect for fall. Enjoy the transition from summer to autumn with this hearty, creamy, and delicious Butternut Squash Mac and Cheese. You'll only need a few ingredients to make a creamy sauce that tastes just like the classic cheesy sauce. We love serving this meal with some crusty bread and vegan cheese on top.
This year, I've learned how versatile Butternut Squash can be. I got a butternut squash piece in a fruit and vegetable zero waste basket from my local farmer's market, and the squash was already gone, so instead of just composting it, I kept the seeds.
After washing and drying the seeds, we planted them with my kids, and a few days later, we started having loads of seedlings. We have a big garden, so we decided to plant them all, and to our surprise, they all did amazing. At the end of the summer, we harvested more than 30 squashes, so it was time to get creative in the kitchen. This vegan Mac and Cheese is one of those recipes that came out of my urge to use more butternut squashes, but we'll love it, so it has become a family favorite, together with our butternut squash pasta. And I hope it will for you too!
Ingredients
Butternut Squash. Using butternut squash to make a vegan version of the classic mac and cheese will add the perfect color, texture, and taste to your sauce. Butternut Squashes are in season longer than pumpkins, so you have plenty of time to prepare this recipe.
Macaroni Pasta. Choose your favorite macaroni pasta for this recipe.
Potato and carrot. Together with the butternut squash, we use potatoes and carrots.
Cashews. For the creamy part, we use cashews. You can also use some type of plant-based cream such as oat cream or soy cream.
Yeast flakes. Perfect to add that cheesy taste to your Mac and Cheese Sauce. Here are some alternative ingredients for yeast flakes.
Lemon juice.
Smoked paprika and turmeric.
Olive oil. Feel free to use another type of vegetable oil.
Vegan cheese (optional).
Cooking Method
Peel and cut the butternut squash, potatoes, and carrots into pieces of similar size. Bring a pot of salted water to the boil and add the cut vegetables. Boil for about 12 minutes or until the vegetables are fork-tender. Drain the water and leave to cool for 2 minutes.
Add the boiled vegetables into a blender with the smoked paprika, turmeric, olive oil, yeast flakes, lemon juice, and water.
While blending, add a splash of water, if needed, to achieve the right consistency. Cook the pasta in boiling water following the packet instructions, drain the water, and combine it with the butternut squash sauce.
Optionally, place the butternut squash mac and cheese in a casserole dish and add vegan cheese. Grill for a few minutes until the cheese has melted.
Butternut Squash Mac and Cheese
Ingredients
- 8 oz macaroni pasta
- 7 oz butternut squash
- 1 potato small
- 1 carrot
- 3 oz cashews
- 2 tablespoon yeast flakes
- Lemon juice from ½ lemon
- 1 teaspoon smoked paprika
- 1 teaspoon turmeric
- ¼ cup olive oil
- ½ cup water
- Salt
Optional
- Vegan cheese
- Panko breadcrumbs
Instructions
- Peel and cut the butternut squash, potatoes, and carrots into pieces of similar size.7 oz butternut squash, 1 potato, 1 carrot
- Bring a pot of salted water to the boil and add the cut vegetables, and cashews. Boil for about 12 minutes or until the vegetables are fork-tender.3 oz cashews
- Drain the water and leave to cool for 2 minutes.
- Add the boiled vegetables and cashews into a blender with the smoked paprika, turmeric, olive oil, yeast flakes, and lemon juice. Season with salt, and add some water.2 tablespoon yeast flakes, Lemon juice from ½ lemon, 1 teaspoon smoked paprika, 1 teaspoon turmeric, ¼ cup olive oil, Salt, ½ cup water
- While blending, add another splash of water, if needed, to achieve the right consistency.
- Cook the pasta in boiling water following the packet instructions, drain the water, and combine it with the butternut squash sauce.8 oz macaroni pasta
- You can transfer the butternut squash mac and cheese to a casserole dish, add some vegan cheese, and panko breadcrumsb, and grill for a couple of minutes.Vegan cheese, Panko breadcrumbs
Newsletter
Nutrition
FAQ
We reheat our leftovers using a soy or oat milk splash. Using plant-based milk will ensure the pasta sauce stays creamy and delicious.
You can use oat cream, soy cream, coconut milk, or even silken tofu to add a creamy consistency to your butternut squash mac and cheese.
Some of you already asked me if you could use pumpkin. I've never tried pumpkin, but I imagine it works great. Let me know if you try this version!
Serving Suggestions for Butternut Squash Mac and Cheese.
This is going to be on our Thanksgiving menu this year. A hearty and cozy casserole dish that everyone loves; plus, we've still got some butternut squashes that needs using!
We like serving our Butternut Squash Mac and Cheese with some crusty bread to scoop those last bits of yummy sauce and a leafy green salad or beetroot carpaccio to add freshness to the meal.
You can broil the Mac and Cheese if you want to add some panko breadcrumbs or vegan cheese on top, but this is optional. We recommend doing it if you're serving this meal to a crowd to make it more festive.
Keep the leftovers using an airtight container, and add a splash of plant-based milk before reheating your mac and cheese to get that creaminess back.
If you have some leftover butternut squash (as this recipe doesn't need a whole squash), you can try this delicious butternut squash soup.
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