This Vegan Butternut Squash Mac and Cheese is easy AND cheesy with none of the dairy. This recipe contains no cashews, unlike many other vegan cheese sauces out there, making it an extra allergy-friendly dish. Perfect for Thanksgiving or a random Tuesday night, you’ll love this recipe!
If you’re looking for a more traditional Mac and Cheese try this Vegan Easy Mac.
For more delicious vegan pasta dishes try this Vegan Cacio e Pepe or Roasted Chickpea and Lemon Pasta.
For more Fall-inspired vegan recipes, try this Vegan Harvest Salad with Apple Cider Vinaigrette or Vegan Stuffed Acorn Squash with Wild Rice.
Why You’ll Love Vegan Butternut Squash Mac and Cheese
- Easy & delicious – This recipe uses basic ingredients and easy-to-find plant-based options. It is easily customizable by adding different or more spices.
- Hidden veggies – No one will ever know you’ve hidden loads of veggies in this dairy-free cheese sauce!
- Toddler friendly – My toddler loves this recipe and has no idea they’re eating more veggies!
Ingredients For Vegan Butternut Squash Mac and Cheese
- Butternut Squash – One medium butternut squash yields about 2 cups of cooked squash.
- Yellow onion – Any onion or shallot works fine for this recipe.
- Pasta – I like penne for my mac and cheese but you can use any noodle you like.
- Plant milk – I recommend coconut or oat milk so as not to change the flavor of the recipe too much.
- Plant-based cheese – This recipe uses a combination of plant-based mozzarella, cheddar, and parmesan. You can use any plant-based cheese combo you like, or swap for dairy cheese if you aren’t vegan.
- Spices – Salt, pepper, garlic powder, onion powder, oregano, parsley
Helpful Equipment For Vegan Butternut Squash Mac and Cheese
In addition to measuring cups and spoons, the following equipment is helpful for this recipe:
- Large baking sheet
- Parchment paper (optional)
- Immersion blender (or full-sized blender)
- Large stock pot – For cooking the pasta
- Medium sauce pan – For making the cheese sauce
- Medium baking dish (8″ x 10″)
How to Make Vegan Butternut Squash Mac and Cheese
Roast the Butternut Squash
Preheat the oven to 425 degrees Fahrenheit.
Cut the butternut squash in half length-wise. Scoop out the guts and seeds and discard. Sprinkle with salt and pepper.
Roast the butternut squash open-faced on a parchment-lined baking sheet with the peeled and roughly chopped onions at 425 for 40 minutes or until the squash is fork tender.
Make the Cheese Sauce & Cook the Pasta
While squash is roasting, make the vegan cheese sauce. Add the plant milk, plant-based cheeses, and spices into a pot and bring the mixture to a boil until all of the cheese is melted.
Also while the squash is cooking, bring large pot of water to a boil. Cook the pasta 1-2 minutes less than al dente per package instructions.
When the squash is fork-tender, remove it from oven, and let it cool slightly before handling. Reduce the oven temperature to 350 degrees.
Scoop out 2 cups of cooked butternut squash and add it to the cheese sauce with the onions.
Use an immersion blender to blend the cheese sauce until smooth. Some chunks of squash are ok if you prefer.
Bake the Mac
Add the almost al dente pasta to a medium baking dish and cover with the butternut squash cheese sauce. Stir until all noodles are evenly coated.
Mix the breadcrumbs and oil together in a small bowl, then sprinkle it on top of the noodles with more plant-based parmesan cheese.
Place the baking dish back in the oven at 350 degrees Fahrenheit for 10-15 minutes or until breadcrumbs are golden brown. Optional to broil for the final 5 minutes for a crispier top.
Serve and enjoy!
How to Store Vegan Butternut Squash Mac and Cheese
- Fridge: Store in an air-tight storage container in the fridge for up to 1 week.
- Freezer: Freeze in portions for up to 3 months. Thaw completely before reheating.
More Tips for Making Vegan Butternut Squash Mac and Cheese
- Not Vegan? Use dairy cheese for this recipe instead of vegan. Mix in or sprinkle cooked bacon on top of this dish.
- Gluten-Free? Swap the breadcrumbs and noodles for gluten-free varieties and you’re all set!
- Nut-Free? Make sure to select a nut-free vegan cheese for this dish.
FAQ: Vegan Butternut Squash Mac and Cheese
Do you have to roast the butternut squash?
Nope! You can boil the squash and onions until fork tender, drain it, then add it to the cheese sauce per the instructions.
What can I swap for vegan cheese?
If you aren’t a fan of vegan cheese, you can omit it from this recipe, and add 1-2 tbsp nutritional yeast for some cheesy flavors. The sauce will not taste traditionally cheesy, but it will still be delicious.
Vegan Butternut Squash Mac and Cheese
Equipment
- Parchment paper
- Medium sauce pot
Ingredients
Roasted Butternut Squash
- 2 cups cooked butternut squash
- 1 medium yellow onion
- 1 tsp salt
- ½ tsp black pepper
Mac and Cheese
- 1 lb pasta
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp oregano
- 1 tsp parsley
- 1 cup coconut milk
- 8 oz Plant-based cheddar cheese
- 4 oz Plant-based mozzarella
- 2 oz Plant-based parmesan
Breadcrumb Topping
- ⅓ cup breadcrumbs
- 1 tsp olive oil
- 2 oz vegan parmesan
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Cut the butternut squash in half length-wise. Scoop out the guts and seeds and discard. Sprinkle with salt and pepper.
- Roast the butternut squash open-faced on a parchment-lined baking sheet with the peeled and roughly chopped onions at 425 for 40 minutes or until the squash is fork tender.
- While squash is roasting, make the vegan cheese sauce. Add the plant milk, plant-based cheeses, and spices into a pot and bring the mixture to a boil until all of the cheese is melted.
- Also while the squash is cooking, bring large pot of water to a boil. Cook the pasta 1-2 minutes less than al dente per package instructions.
- When the squash is fork-tender, remove it from oven, and let it cool slightly before handling. Reduce the oven temperature to 350 degrees.
- Scoop out 2 cups of cooked butternut squash and add it to the cheese sauce with the onions.
- Use immersion blender to blend the cheese sauce until smooth. Some chunks of squash are ok if you prefer.
- Add the almost al dente pasta to a medium baking dish and cover with the butternut squash cheese sauce. Stir until all noodles are evenly coated.
- Mix the breadcrumbs and oil together in a small bowl, then sprinkle it on top of the noodles with more plant-based parmesan cheese.
- Place the baking dish back in the oven at 350 degrees Fahrenheit for 10-15 minutes or until breadcrumbs are golden brown. Optional to broil for the final 5 minutes for a crispier top.
- Serve and enjoy!
Notes
- Not Vegan? Use dairy cheese for this recipe instead of vegan. Mix in or sprinkle cooked bacon on top of this dish.
- Gluten-Free? Swap the breadcrumbs and noodles for gluten-free varieties and you’re all set!
- Nut-Free? Make sure to select a nut-free vegan cheese for this dish.
Nutrition
Please note, while all ingredients used in this recipe have been verified to be vegan and free of applicable allergens at the time of recipe creation, different brands may differ in their ingredients or processing procedures and may change their ingredients at any time. For some recipes, I do include ingredients that are processed in a facility that processes other allergens. Please make sure to check the ingredients and processing procedures for your specific purchases to ensure they meet your dietary needs.
Last Updated on February 14, 2025
My whole family loves this recipe! it is so easy to make and so delicious!