Baked Vegan Butternut Squash Mac and Cheese
The baked crunchy top with the creamy and rich flavor of this Baked Vegan Butternut Squash Mac and Cheese is healthy delicious goodness! Velvety butternut squash, blended with cashews and a medley of savory seasonings, creates a luscious, dairy-free cheese sauce that coats al dente macaroni. Topped with a golden breadcrumb crust, this dish bakes to perfection. Who knew comfort food could be so healthy and delicious?
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!