Autumn Recipes/ Gluten Free/ Lunch & Dinner

Butternut Squash Vegan Mac and Cheese

I just made this tonight and had to post it.  It was a success! And as my husband said, “Wow, it didn’t taste as bad as I thought it would” (coming from a man who hates squash lol).  I originally found this amazing recipe on Cookie and Kate but I alternated it a little bit to fit my taste.

squashmacaroni-7174squashmacaroni-7126squashmacaroni-7165squashmacaroni-7178So this is basically a butternut squash mac and cheese, with your choice of noodles.  I have seen this done with linguini or elbows, either way sounds good to me.  To my surprise this was an effortlessly creamy and thick sauce, and it just so happens to be the perfect color for a mac and cheese sauce too I might add.  But for me the best thing about this meal is that it is a very filling comfort food, and I’m all about comfort food:)  I have made many alternative cheeses before, once with potatoes, many with cashews (amazing I might add), once with eggplant, and more, but this one stands out to me as the closest I have come to making a substitute cheddar cheese sauce.  Now if you absolutely despise squash, know that you will still taste some squash, but it is not overpowering.

The second best thing about this meal is how incredible Healthy it is!  This is made mostly out of pure squash, there is no added no fattening cream or nuts.  And what better time to eat butternut squash but when it is still in season?  I know squash is one of those vegetables most people don’t eat often, but it really is packed with a lot of good stuff for your body, I thought you might want to know why:



Thats all for now folks! I hope you get a chance to try this and enjoy it (as I will be this week for dinner)!

Butternut Squash Vegan Mac and Cheese

Print Recipe
Serves: 4-6 Cooking Time: 1 Hour


  • 1 Box - Pasta of your choice (I used gluten free)
  • 1 Small Butternut Squash (2lbs)
  • 2 Tbsp - Olive Oil
  • 1 Tbsp - Crushed Sage
  • 1/2 - Large Red Onion
  • 4 Cloves - Garlic
  • 2 Cups - Vegetable Broth
  • 3 Tbsp - Nutritional Yeast
  • 1 Tbsp - Mustard Powder
  • Red Pepper Flakes (to taste)
  • Cayenne Pepper (to taste)
  • White Pepper (or black pepper to taste)
  • Sea Salt (to taste)
  • 1/2 Cup - Daiya Cheese - (optional but recommended)



Peal your butternut squash with a potato peeler, scrape out the seeds and gushy inside, and cut into 1" cubes evenly. Cut your onions and garlic now too.


In a medium-large pot on medium-high heat, add your olive oil and sage until the oil starts to spatter. Then add in your onions, garlic, and squash and turn the heat to medium. 3. Stir and cook for 10 minutes or until onions begin browning.


Add your vegetable broth and the rest of your spices/cheese alternative. Turn heat on high to a boil, then simmer for 20 minutes uncovered so the liquid can condense down.


Start cooking your pasta by following the instructions and set aside.


Once the broth is cooked and the squash is softened, turn the heat off and wait for it to cool down. Then transfer into a high powered blender and carefully turn the blender on high (making sure the top is securely on so you do not get sprayed with boiling hot liquid!).


Pour your creamy sauce back into your pot and cook for another 3-4 minutes, tasting and adding spices as you see necessary.


Once you are happy with the consistency and flavor of your sauce, turn the heat off and add the pasta in, stir and mix well (I personally made too much sauce for the amount of pasta I had, so I kept both in separate containers in the fridge until I am ready to eat). Garnish with more sage if you please.Enjoy warmed or store for later and heat up in the microwave:)

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