Vegan Butternut Squash Mac and Cheese
This delicious Vegan Butternut Squash Mac and Cheese is extra cheesy with none of the dairy. Made without cashews, gluten-free optional.
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
Serving: 1servingCalories: 403kcalCarbohydrates: 62gProtein: 8.26gFat: 15gSugar: 3g
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