Butternut Squash Mac and Cheese

This Butternut Squash Macaroni and Cheese is made with a creamy dairy-free sauce and makes the perfect healthy and comforting meal for fall. 

Ingredients you need

• Butternut Squash
• Onion
• Garlic
• Oil
• Cashews
• Lemon Juice
• Nutritional Yeast
• Dijon Mustard
• Smoked Paprika
• Nutmeg
• Salt
• Black Pepper
• Plant-based Milk
• Dried Gluten-free Macaroni or Pasta Shells of choice
• Dairy-Free Cheddar-Style Cheese
• Gluten-free Panko Crumbls
• Dairy-free Butter
• Fresh Sage
• Chopped Chive

How to make Butternut Squash Mac and Cheese

1. Preheat the oven to 400F.
2. Add the butternut squash and onion to a large baking dish. Drizzle with oil and season with salt and black pepper.
3. Slice the top of the garlic bulb to expose the tops. Place on a piece of foil (that’s large enough to cover the garlic) and drizzle with oil. Wrap the foil over the garlic bulb and then place on the baking sheet. Bake the squash, onion and garlic for 40-45 minutes or until squash is soft and fully cooked.
4. In the meantime, in a large pot cook and drain the pasta according to package instructions, reserving ¼ cup of pasta water.
5. Once the squash, onion and garlic are soft and roasted, remove from the oven and let them cool for 10 minutes. Once cool enough to handle, add the squash and onion to a high speed blender. Carefully unwrap the garlic from the foil and squeeze the garlic bulb so the garlic pops up. Add to the blender along with the soaked cashews, lemon juice, nutritional yeast, mustard, smoked paprika, cayenne (if using), nutmeg, salt, pepper and milk. Blend until smooth and creamy. If too thick, add 1-2 tbsp reserved pasta water or more as needed. Taste and adjust seasoning as needed.
6. Add the cooked drained pasta back to the same pot or a large mixing bowl. Pour the cheese sauce over the pasta and mix to combine.
7. Transfer and spread the coated pasta evenly into a greased large baking dish (feel free to use the same one as you used for the roasted vegetables to save on clean-up). Top evenly with the shredded cheese.
8. Add the butter, panko crumbs and sage and mix to combine. Sprinkle evenly over the mac and cheese and bake in the oven for 10-12 minutes, or until golden brown.
9. Remove from the oven, garnish with some freshly cracked black pepper and a pinch of fresh chopped chives. Serve warm and enjoy.

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Butternut Squash Mac and Cheese

This Butternut Squash Macaroni and Cheese is made with a creamy dairy-free sauce and makes the perfect healthy and comforting meal for fall. 

Servings: 6 servings

Author: Kelly

Ingredients

• 1 small butternut squash peeled, seeded and cut into cubes (about 1 - 1 ½ cups)
• 1 small white or yellow onion or half a medium onion
• 1 head of garlic
• Avocado oil or olive oil for roasting the vegetables
• ½ cup raw cashews soaked in very hot water for at least 20 minutes
• 1 tbsp lemon juice
• 3 tbsp nutritional yeast
• 1 tsp Dijon mustard
• ¼ tsp smoked paprika
• Tiny pinch of cayenne pepper leave out if sensitive to spice
• 1/8 tsp nutmeg
• Kosher or sea salt to taste
• Cracked black pepper to taste
• 1/4 cup dairy-free milk of choice or reserved pasta cooking water
• 8- ounces dried macaroni shells or noodle of choice, gluten-free if needed
• 1/4 cup dairy-free or regular shredded cheddar cheese
• 1/3 cup panko breadcrumbs gluten-free or grain-free if needed
• 1-2 tbsp dairy-free or regular butter softened
• 1 tbsp fresh finely chopped sage plus more for garnish
• Pinch of finely chopped chives for garnish

Instructions

1. Preheat the oven to 400F.
2. Add the butternut squash and onion to a large baking dish. Drizzle with oil and season with salt and black pepper.
3. Slice the top of the garlic bulb to expose the tops. Place on a piece of foil (that’s large enough to cover the garlic) and drizzle with oil. Wrap the foil over the garlic bulb and then place on the baking sheet. Bake the squash, onion and garlic for 40-45 minutes or until squash is soft and fully cooked.
4. In the meantime, in a large pot cook and drain the pasta according to package instructions, reserving ¼ cup of pasta water.
5. Once the squash, onion and garlic are soft and roasted, remove from the oven and let them cool for 10 minutes. Once cool enough to handle, add the squash and onion to a high speed blender. Carefully unwrap the garlic from the foil and squeeze the garlic bulb so the garlic pops up. Add to the blender along with the soaked cashews, lemon juice, nutritional yeast, mustard, smoked paprika, cayenne (if using), nutmeg, salt, pepper and milk. Blend until smooth and creamy. If too thick, add 1-2 tbsp reserved pasta water or more as needed. Taste and adjust seasoning as needed.
6. Add the cooked drained pasta back to the same pot or a large mixing bowl. Pour the cheese sauce over the pasta and mix to combine.
7. Transfer and spread the coated pasta evenly into a greased large baking dish (feel free to use the same one as you used for the roasted vegetables to save on clean-up). Top evenly with the shredded cheese.
8. Add the butter, panko crumbs and sage and mix to combine. Sprinkle evenly over the mac and cheese and bake in the oven for 10-12 minutes, or until golden brown.
9. Remove from the oven, garnish with some freshly cracked black pepper and a pinch of fresh chopped chives. Serve warm and enjoy.