The baked golden breadcrumb crunchy top with the creamy, rich flavor of this Baked Vegan Butternut Squash Mac and Cheese is plant-based comfort food at its best. Velvety roasted butternut squash, blended with cashew and savory seasonings, creates a luscious, dairy-free cheese sauce that coats the macaroni for dinners, holidays, or cozy family meals.
PREP TIME
15 minutes
COOK TIME
40 minutes
TOTAL TIME
55 minutes
SERVINGS
4 – 6
This Mac and Cheese Proves Plant-Based is Delicious Comfort Food
This Baked Butternut Squash Mac and Cheese is the ultimate plant-based comfort food, with a creamy dairy-free sauce and a golden breadcrumb topping. It’s hearty enough for a holiday table, cozy enough for a weekend dinner, and easy enough to enjoy any time you’re craving a warm, satisfying meal.
Serve it as a comforting weeknight main dish or a crowd-pleasing side for Thanksgiving, Christmas, potlucks, and special gatherings. With rich and creamy flavor, nourishing ingredients, and a cozy and comforting taste, this vegan mac and cheese brings a delicious plant-based twist to a classic favorite.
About This Recipe
RECIPE TYPE
Main dish, comfort food, pasta, casserole, dinner, side dish
BEST SEASONS
Fall, Winter
STAR INGREDIENTS
Butternut squash, cashews
BEST FOR
Weekend dinners, holiday sides, Thanksgiving, family dinners
HIGHLIGHTS
Recipe Notes
- Cashews: Soaking is important — don’t skip it. A minimum of 2 hours in cold water or 10 minutes in just-boiled water gives you the creamiest, smoothest sauce. Unsoaked cashews will leave the sauce grainy.
- Butternut Squash: Pre-cut squash from the grocery store saves prep time and works just as well. You need 2 cups cubed, which is roughly half a medium squash.
- Pasta: Cook it just shy of al dente — it will continue cooking in the oven. Overcooked pasta going into the bake will turn mushy.
- Oat Milk: Use unsweetened and unflavored. Some oat milks have a noticeable sweetness that can throw off the savory balance of the sauce.
- Nutritional Yeast: This is what gives the sauce its cheesy, savory depth. Don’t substitute or reduce it — it’s doing the heavy lifting flavor-wise.
- Arrowroot Powder: Cornstarch works as a substitute in a 1:1 ratio if arrowroot isn’t available.
- Breadcrumb Topping: Panko breadcrumbs give a crunchier, lighter crust than regular breadcrumbs if you want to upgrade the topping texture.
- Gluten-Free: Use certified gluten-free pasta and breadcrumbs. Everything else in the recipe is naturally gluten-free.
How to Serve Baked Butternut Squash Mac and Cheese
As a Main Dish, serve with:
A simple green salad with lemon vinaigrette cuts through the richness perfectly. Roasted broccoli, Brussels sprouts, or asparagus work well alongside. The slight bitterness balances the creamy sauce. Garlic bread or crusty sourdough is an easy, crowd-pleasing addition.
As a Side Dish, serve with:
It pairs naturally with anything you’d serve at a holiday table, such as roasted root vegetables, a hearty lentil loaf, stuffed mushrooms, or a simple roasted cauliflower steak as the main. For Thanksgiving specifically, it sits well next to cranberry sauce, which provides a tart, bright contrast to the richness.
Garnish suggestions (more in notes below):
Fresh parsley or chives add color and a fresh, herby note that lifts the dish visually and flavor-wise. A pinch of smoked paprika dusted over the top before serving also adds a nice color pop.
What Herbs Pair Well with Butternut Squash Mac and Cheese?
Several herbs pair beautifully with vegan Butternut Squash Mac and Cheese, enhancing its flavor and adding a delightful aromatic touch. Here are some herbs that go well with this dish:
- Fresh Parsley: Chopped fresh parsley adds a bright and fresh flavor that complements the creaminess of the sauce.
- Chives: Finely chopped chives bring a mild onion-like flavor and a pop of green color to your mac and cheese.
- Basil: Fresh basil leaves can infuse the dish with a hint of sweet and slightly peppery notes, lending a Mediterranean twist.
- Thyme: Fresh thyme leaves or even a pinch of dried thyme can add earthiness and depth to the dish.
- Rosemary: A small amount of finely chopped fresh rosemary or a sprinkle of dried rosemary can provide a fragrant, woody aroma.
- Sage: Sage leaves, either fresh or crisped up in a little olive oil, can offer a savory, slightly earthy flavor.
- Tarragon: Tarragon’s mild anise-like flavor can be a unique addition to your mac and cheese.
Choose one or a combination of these herbs based on your personal taste preferences, and don’t forget to garnish your Butternut Squash Mac and Cheese with them just before serving to maximize their freshness and aroma.
Toppings and Add-ins
Toppings:
- Extra Vegan Cheese: If you’re a fan of vegan cheese, you can sprinkle some grated vegan cheese on top before baking for an extra cheesy finish.
- Herbs: Freshly chopped herbs like parsley, chives, or basil can add a burst of freshness and color to your dish.
- Toasted Nuts or Seeds: Toasted pine nuts, almonds, or pumpkin seeds can provide a delightful crunch and nutty flavor.
- Crispy Onions or Shallots: Crispy fried onions or shallots can add a delicious and savory crunch.
Add-ins:
- Sautéed Greens: Stir in sautéed spinach, kale, or Swiss chard for a nutritional boost and a pop of color.
- Roasted Vegetables: Roasted cherry tomatoes, red bell peppers, or broccoli florets can add depth and a hint of smokiness.
- Vegan Bacon Bits: Vegan bacon bits or tempeh bacon can provide a smoky, savory element.
- Diced Roasted Red Peppers: Roasted red peppers add sweetness and a tangy flavor that pairs well with the creamy sauce.
- Sun-dried tomatoes: Chop sun-dried tomatoes and garnish top
- Caramelized Onions: Sautéed or caramelized onions can bring a delightful sweetness and depth of flavor.
- Chili Flakes: If you enjoy a bit of heat, sprinkle some chili flakes for a spicy kick.
Feel free to mix and match these toppings and add-ins to create a personalized and flavorful vegan mac and cheese that suits your taste preferences. Experimenting with different combinations can make this dish even more exciting and tailored to your liking.
Planning Ahead Tips
More Delicious Mac and Cheese Recipes:
Editor’s Note
Comfort food is really the soul of cooking because it’s nuturing and fills us up. But it often gets labeled as “naughty-type” food that brings guilt along with the pleasure of eating it. Personally, when a dish is built on nourishing ingredients like butternut squash and cashews, iI think it’s time to set guilt aside and just enjoy the deliciousness.
Tried this recipe? We’d love to hear how it turned out. Leave a comment below.
Baked Vegan Butternut Squash Mac and Cheese
Ingredients
For the sauce:
- 2 cups cubed butternut squash
- 2 tablespoons olive oil
- 3/4 cup raw cashews (soaked for a few hours or put in boiled water for 10 minutes)
- 1 1/2 cups unsweetened oat milk (or soy or cashew plant-based milk)
- 1/2 cup nutritional yeast
- 1 tablespoon arrowroot powder
- 4 clove garlic
- 2 tablespoons lemon juice
- 1 teaspoon onion powder
- 1 teaspoon Dijon mustard
- 1/2 teaspoon white miso paste
- 1/4 teaspoon smoked paprika
- salt and pepper to taste
For the macaroni:
- 12 ounces (about 3 cups) elbow macaroni or your favorite pasta (use gluten-free pasta for a gluten-free option)
- 1/2 cup breadcrumbs (use gluten-free breadcrumbs if needed)
- 2 tablespoons nutritional yeast
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
- 1/4 teaspoon salt and pepper to taste
Instructions
- Cut butternut squash into roughly 1-inch cubes, toss with 1–2 tbsp olive oil, a pinch of salt, and a pinch of smoked paprika. Spread in a single layer on a baking sheet. Don't crowd it or it steams instead of roasts. Roast at 400°F for 25–30 minutes, flipping once halfway, until the edges are caramelized and golden. You want some browning on the cut sides; that's where the flavor is.
- Peel the cloves and toss them in the same oil on the same pan as the squash. They'll roast in about 20 minutes. Pull them a few minutes before the squash if they're browning too fast. Roasted garlic should be golden and soft, not dark brown or crispy.
- While squash and garlic are roasting, cook the macaroni according to the package instructions until al dente. Drain and set aside. (Do not overcook.)
- Once squash and garlic is done, let cool down a bit from hot to warm.
- In a blender, combine the cooked butternut squash, oat milk, lemon juice, soaked cashews, nutritional yeast, arrow root powder, miso, olive oil, roasted garlic, onion powder, Dijon mustard, smoked paprika, salt, and pepper. Blend until smooth and creamy. Adjust the seasoning to taste.
- In a large mixing bowl, combine the cooked macaroni and the butternut squash sauce. Stir until the macaroni is evenly coated with the sauce.
- In a small bowl, mix the breadcrumbs, nutritional yeast, garlic powder, olive oil, salt, and pepper to create a breadcrumb topping.
- Turn heat in oven to 375°F (190°C).
- Transfer the mac and cheese mixture to a greased 9 x 13 baking dish. Sprinkle the breadcrumb topping evenly over the mac and cheese.
- Bake in the preheated oven for about 20 minutes or until the top is golden brown and the mac and cheese is heated through.
- Remove from the oven, let it cool for a few minutes, and optionally garnish with fresh parsley or chives.Serve your vegan Butternut Squash Mac and Cheese hot and enjoy!
