Vegan Butternut Squash Mac and Cheese
This Vegan Butternut Squash Mac and Cheese is SO creamy, packed with flavor, and a truly filling dinner to enjoy during Fall!
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Servings: 5 servings
Ingredients
- 12 ounces dried pasta cooked according to package instructions
Roasted Butternut Squash:
- 5 ½-6 cups cubed butternut squash *depending on size of squash
- 3 Tablespoons avocado oil or other neutral cooking oil
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried sage
- ¼ teaspoon ground pepper
Butternut Squash Sauce:
- 1 ½ cups roasted butternut squash (made above)
- 1 ½ cups oat milk or soy milk
- ¼ cup vegan butter
- 4 cloves garlic, minced
- ¼ cup nutritional yeast
- 1 teaspoon dijon mustard
- ½ teaspoon salt
- 1 Tablespoon tapioca flour/starch
- 2 Tablespoons water mixed with tapioca flour to create slurry
Optional toppings:
- fried sage
Instructions
Roast the butternut squash & cook pasta
- Preheat the oven to 400F and cook the pasta according to the package instructions.
- While the pasta is cooking, roast the butternut squash. Peel the butternut squash, remove and discard the inner seeds, and cut into 1-inch cubes.
- Then, add the butternut squash, avocado oil, salt, pepper, onion powder, garlic powder, and dried sage to a baking tray. Use your hands or a spatula to mix everything together until the butternut squash is coated.
- Add the tray of butternut squash to the oven and bake for 30-35 minutes.
Make the butternut squash sauce
- Remove the roasted butternut squash from the oven and let cool slightly. Then, add 1 ½ cups of the roasted squash and the oat milk to a blender. Blend together until smooth and set aside for later.
- Add the vegan butter to a saucepan and melt over medium heat. Once melted, add in the minced garlic and cook for 2-3 minutes until fragrant.
- Pour the blended butternut squash into the saucepan along with the nutritional yeast, dijon mustard, and salt. Mix and cook together until smooth, about 1-2 minutes.
- Mix the tapioca starch/flour and water together in a small bowl to create the slurry. Then, pour it into the pan and mix into the sauce ingredients.
- Continue cooking the sauce, stirring consistently, for about 2 minutes until it begins to get a thick and stretchy consistency.
- Remove the pan of butternut squash sauce from the heat and add in the cooked pasta and remaining roasted butternut squash.
- Stir everything together and serve as is or top with fried sage. Enjoy!
Notes
- Prep time can be cut down substantially by buying pre-cut butternut squash.
- Leftovers can be stored in a closed container in the fridge for 3-4 days or in the freezer for up to 1 month. Reheat in the microwave or stovetop until warmed throughout to enjoy!
Nutrition
Serving: 1large bowl | Calories: 530kcal | Carbohydrates: 80g | Protein: 13g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 2g | Sodium: 823mg | Potassium: 794mg | Fiber: 7g | Sugar: 11g | Vitamin A: 16520IU | Vitamin C: 33mg | Calcium: 199mg | Iron: 3mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!