Butternut Squash Mac & Cheese
This vegan Butternut Squash Mac & Cheese is creamy, delicious and full of fall flavors. This is the perfect vegan holiday side dish!
I am a mac & cheese addict and this Butternut Squash Mac & Cheese is easily my new favorite. The sauce is a mix of vegan cheese, roasted butternut squash and seasonings. The pasta is also cooked in broth to give it some extra flavor. This vegan mac and cheese is creamy, savory and delicious!
Step One: Roast the Veggies
The reason this recipe has a great depth of flavor is because the veggies are seasoned and roasted before being made into a sauce. To do this:
Add the squash, onion, garlic, olive oil and a pinch of salt & pepper to a baking sheet and toss to coat evenly. Add fresh thyme sprigs and place in the oven for 20 minutes. Toss and cook for another 10 minutes, or until the squash is tender. Remove from the oven and remove the thyme leaves from the stems.
Step Two: Make the Sauce
I like to let the veggies cool off for a few minutes, and then add them to a food processor with vegan feta, vegan parmesan, vegan cream cheese, garlic powder, mustard powder, smoked paprika and pepper.
Turn on the food processor and blend, blend, blend. You want the sauce to be super smooth, so let the food processor run longer than you might think you need to. Give the sauce a taste and adjust the seasonings as needed.
Step Three: Assemble
I love my Stovetop Mac & Cheese recipe and one of the best parts of that recipe is that the pasta is cooked in broth. I think it gives the mac & cheese an extra layer of flavor.
So, heat some broth in a stock pot and once it is boiling add in the dry pasta. Cook the pasta for 8 minutes, stirring frequently. After the 8 minutes there will still be broth in the pot and the pasta will be about half cooked.
Leave everything in the pot and pour in the squash puree. Put in some elbow grease and stir away. After about 5 minutes, the sauce will have thickened and the pasta will be fully cooked. Give it one last taste and serve it up.
This pasta is savory and decadent. It makes for a tasty dinner or the perfect holiday side dish.
Need more recipe inspo? Check these out:
Butternut Squash Mac & Cheese
FOR THE ROASTED SQUASH
FOR THE SAUCE
FOR THE MAC & CHEESE
- 4 cups broth I used vegan chicken broth
- 3/4 pound short pasta I used cavatappi
- fresh sage optional, for garnish
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
- Add the squash, onion, garlic, olive oil and a pinch of salt & pepper to the baking sheet and toss to coat evenly. Add the thyme and place in the oven for 20 minutes. Toss and cook for another 10 minutes, or until the squash is tender. Remove from the oven and remove the thyme leaves from the stems – discard the stems.
- Add everything from the baking sheet to a food processor with the feta, parm, cream cheese and dry seasonings. Blend until smooth and set aside.
- Bring the broth to a boil in a stock pot. Add the dry pasta and cook for 8 minutes, stirring frequently. Do not drain the remaining broth.
- Pour in the sauce and stir, stir, stir for 5-ish minutes. You want until the pasta to finish cooking and everything to be incorporated. Taste and adjust the seasonings as needed.
- Serve hot with sage and more fresh pepper on top.
- The sauce will seem too thin when it is added to the broth and pasta, but just keep stirring and it will thicken up.
- If you have leftovers the sauce will thicken in the fridge. Add a little non-dairy milk when reheating the leftovers to thin out the sauce a bit.
- I didn’t need to add any salt since there was salt in the broth. But depending on the broth you use, you may need to add some at the end.
- The sage is purely decoration, so feel free to omit it.