Vegan Butternut Squash Mac (Printable View)
Creamy plant-based mac featuring roasted butternut squash and a smooth, savory sauce.
# Ingredient List:
→ Pasta
01 - 12 oz elbow macaroni or other short pasta
→ Roasted Butternut Squash
02 - 1 medium butternut squash (about 1.1 lbs), peeled and cubed
03 - 1 tbsp olive oil
04 - 1/2 tsp salt
05 - 1/4 tsp black pepper
→ Sauce
06 - 1 small yellow onion, diced
07 - 3 cloves garlic, minced
08 - 1 tbsp olive oil
09 - 1 cup unsweetened plant milk (oat or soy)
10 - 1/2 cup raw cashews, soaked in hot water for 20 minutes and drained
11 - 3 tbsp nutritional yeast
12 - 1 tbsp lemon juice
13 - 1 tsp Dijon mustard
14 - 1/2 tsp smoked paprika
15 - 1/4 tsp ground turmeric
16 - 1/2 tsp salt
17 - 1/4 tsp ground black pepper
→ Topping
18 - 2 tbsp panko breadcrumbs
19 - 1 tbsp olive oil
20 - 1 tbsp chopped parsley
# How to Make It:
01 - Preheat oven to 400°F (200°C).
02 - Toss butternut squash cubes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper on a baking sheet. Roast for 20–25 minutes until tender and lightly caramelized.
03 - Cook pasta according to package instructions until al dente. Drain and set aside.
04 - In a skillet, heat 1 tbsp olive oil over medium heat. Sauté onion for 5 minutes until translucent. Add garlic and cook for another minute.
05 - In a blender, combine roasted squash, sautéed onion and garlic, soaked cashews, plant milk, nutritional yeast, lemon juice, Dijon mustard, smoked paprika, turmeric, 1/2 tsp salt, and 1/4 tsp pepper. Blend until completely smooth and creamy.
06 - Return pasta to the pot. Pour sauce over pasta and stir over low heat until warmed through and creamy. Adjust seasoning if needed.
07 - For a crispy topping: Mix panko breadcrumbs with 1 tbsp olive oil and sprinkle over mac and cheese. Place under the broiler for 2–3 minutes until golden.
08 - Serve hot, garnished with chopped parsley if desired.
# Expert Suggestions:
01 -
- The roasted butternut squash creates an incredibly velvety sauce that rivals any dairy version
- Its a complete crowd pleaser that happens to be entirely plant based and allergy friendly
02 -
- Soaking cashews in hot water for at least 20 minutes is non negotiable for achieving that silky smooth texture
- The sauce thickens as it cools, so resist the urge to add more liquid unless absolutely necessary
03 -
- For extra protein, add white beans to the sauce or stir in diced vegan sausage
- A squeeze of fresh lemon juice right before serving brightens all the flavors