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Creamy Butternut Squash Mac and Cheese: Easy Vegan Comfort Food

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A rich, velvety vegan mac and cheese made with roasted butternut squash and nutritional yeast, offering a dairy-free comfort food experience that is ready in under 45 minutes.

Ingredients

Scale
  • 1 medium butternut squash, peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • 3 garlic cloves, smashed
  • 1 teaspoon apple cider vinegar
  • 1 cup unsweetened plant milk (Barista Edition Oat Milk recommended)
  • 1/4 cup nutritional yeast
  • 1/2 cup low-sodium vegetable broth
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • Sea salt and black pepper, to taste
  • 12 ounces macaroni or shell pasta (gluten-free if needed)
  • 1/2 cup panko breadcrumbs (optional, for topping)
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Place cubed butternut squash on the baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and maple syrup. Toss to coat evenly and spread in a single layer.
  3. Roast squash for 25-30 minutes, flipping halfway, until tender and caramelized. Add smashed garlic cloves to the pan for the last 10 minutes of roasting.
  4. While squash roasts, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup of starchy pasta water before draining.
  5. In a medium saucepan over medium heat, combine roasted squash, roasted garlic, plant milk, vegetable broth, nutritional yeast, Dijon mustard, garlic powder, smoked paprika, and apple cider vinegar.
  6. Blend the mixture until completely smooth using an immersion blender directly in the pot or a standard blender (let cool slightly first).
  7. Return the blended sauce to the saucepan if using a standard blender. Heat over medium-low heat, stirring constantly. Add reserved pasta water one tablespoon at a time to reach desired consistency. Simmer for 2-3 minutes to thicken.
  8. Add drained pasta to the saucepan and toss thoroughly to coat. Adjust seasoning with salt, pepper, or nutritional yeast if needed.
  9. Optional: In a small pan, toast panko breadcrumbs in olive oil until golden. Sprinkle over mac and cheese before serving.
  10. Serve immediately, garnished with fresh parsley.

Notes

Do not skip the roasting step; steaming squash leaves too much water, resulting in a thin sauce. Use starchy pasta water to help emulsify the sauce. Keep heat on medium-low when heating plant milk to prevent separation. Season in layers for best flavor.

Nutrition

Keywords: vegan mac and cheese, butternut squash recipe, dairy-free comfort food, easy vegan dinner, fall recipes, gluten-free option

Find it online: https://blingbite.com/creamy-butternut-squash-mac-and-cheese-easy-vegan-comfort-food/