Vegan Butternut Squash Mac

The first time I served this at a dinner party, my dairy-loving friend went back for thirds before finally asking what made the sauce so impossibly velvety. When I told her it was butternut squash, she literally laughed out loud. Now it is the dish I make when I want to prove that plant-based eating is anything but restrictive.

Last autumn, my apartment smelled like caramelized squash and garlic for days after testing this recipe. My roommate kept wandering into the kitchen, claiming she was just getting water, but really she was hovering near the baking sheet. We ended up eating it straight from the pot while watching bad movies, and it became our new comfort food tradition.

Ingredients

• 350 g (12 oz) elbow macaroni or other short pasta: Short pasta holds onto creamy sauce better than long noodles. Elbows, shells, or cavatappi all work beautifully.
• 500 g (about 1 medium) butternut squash, peeled and cubed: The sweetness of roasted squash becomes the base of this sauce. Cut your cubes evenly so they roast at the same rate.
• 1 tbsp olive oil (for roasting): Helps the squash develop those golden caramelized edges that add depth.
• 1/2 tsp salt (for roasting): Enhances the natural sweetness as the squash roasts.
• 1/4 tsp black pepper (for roasting): A subtle warmth that balances the sweetness.
• 1 small yellow onion, diced: Builds the savory foundation of the sauce base.
• 3 cloves garlic, minced: Fresh garlic adds aromatic depth that dried garlic cannot match.
• 1 tbsp olive oil (for sauce): For sautéing the aromatics.
• 250 ml (1 cup) unsweetened plant milk: Oat milk is my go-to for its neutral flavor and creamy texture. Soy milk works too but avoid anything vanilla-flavored.
• 60 g (1/2 cup) raw cashews, soaked and drained: These create the rich, creamy texture. Soaking for at least 20 minutes ensures they blend completely smooth.
• 3 tbsp nutritional yeast: Essential for that cheesy, savory flavor. Look for yellow flakes rather than powder for the best taste.
• 1 tbsp lemon juice: Brightens the sauce and cuts through the richness.
• 1 tsp Dijon mustard: Adds a subtle tang that mimics sharp cheddar.
• 1/2 tsp smoked paprika: Gives a smoky depth that makes the sauce feel more complex.
• 1/4 tsp ground turmeric: Mostly for that gorgeous golden color reminiscent of traditional mac and cheese.
• 1/2 tsp salt (for sauce): Start here and adjust to taste.
• 1/4 tsp ground black pepper (for sauce): Freshly ground adds more complexity.
• 2 tbsp panko breadcrumbs: That optional crispy topping takes this from comfort food to company-worthy.
• 1 tbsp olive oil (for topping): Helps the breadcrumbs golden under the broiler.
• 1 tbsp chopped parsley: Fresh herb contrast makes the dish look as good as it tastes.

Instructions

Roast the squash:

Preheat your oven to 200°C (400°F). Toss the cubed squash with olive oil, salt, and pepper directly on a baking sheet. Arrange in a single layer and roast for 20 to 25 minutes until fork-tender and starting to caramelize at the edges. You want those golden spots for maximum flavor.

Cook the pasta:

While the squash roasts, bring a large pot of salted water to boil. Cook the pasta until al dente according to package directions. Drain and set aside, but do not rinse. The starch helps the sauce cling to every piece.

Sauté the aromatics:

Heat olive oil in a skillet over medium heat. Add the diced onion and cook for about 5 minutes until soft and translucent. Add the minced garlic and cook for just 1 minute more. You want it fragrant, not browned.

Blend the sauce:

Transfer the roasted squash into a blender along with the sautéed onion and garlic. Add the soaked cashews, plant milk, nutritional yeast, lemon juice, Dijon mustard, smoked paprika, turmeric, salt, and pepper. Blend until completely silky and smooth. This may take a minute or two. Taste and adjust seasoning if needed.

Combine everything:

Return the cooked pasta to the pot you used for boiling. Pour the sauce over and stir gently over low heat until everything is warmed through and coated. The sauce will thicken slightly as it heats.

Add the crispy topping:

If you want that golden crust, mix the panko with olive oil and sprinkle over the top. Broil for 2 to 3 minutes, watching closely so the breadcrumbs do not burn. This step is worth it for the texture contrast.

Serve immediately:

Portoon into bowls and top with fresh chopped parsley. The sauce continues to thicken as it sits, so this is best enjoyed right away while still creamy and hot.

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This recipe became a regular at my monthly vegan potluck after the host asked me to bring it every single time. Now when I walk in carrying that baking dish, people actually cheer. It is funny how a simple squash pasta can become something people associate with good memories and full bellies.

Making It Nut-Free

I discovered this variation when my sister visited and mentioned her nut allergy. I swapped the cashews for steamed white beans, worried the texture would suffer, but the sauce was still incredibly creamy. Now she requests this version every time she visits, and I honestly cannot tell the difference.

Adding Extra Vegetables

Sometimes I toss in steamed broccoli or peas right at the end, just to add some color and nutrients. The trick is adding them last so they stay bright and do not turn the whole sauce green. My kids actually eat more vegetables this way without even noticing.

Storage and Reheating

This keeps surprisingly well in the refrigerator for up to four days, though the sauce does thicken considerably. When reheating, I add a splash of plant milk and warm it gently over low heat, stirring constantly. It never reaches that same just-made silkiness, but it is still satisfying the next day.

• The sauce does not freeze well due to the cashews and plant milk separating
• If you know you want to freeze portions, skip the sauce and freeze the roasted squash instead
• Always reheat gently over the stove, never the microwave, to preserve texture

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Hope this brings as much comfort to your table as it has to mine. There is something special about a dish that satisfies everyone, regardless of how they eat.

Recipe Q&A

→ How do I roast butternut squash perfectly?

Toss cubed butternut squash with olive oil, salt, and pepper, then roast at 200°C (400°F) for 20-25 minutes until tender and lightly caramelized.

→ What can substitute cashews for nut-free options?

Use steamed white beans or silken tofu of similar quantity to replace cashews for a creamy base without nuts.

→ Can this dish be made gluten-free?

Yes, substitute regular macaroni and panko breadcrumbs with their gluten-free alternatives to keep it safe for gluten-sensitive diets.

→ What gives the sauce its cheesy flavor without dairy?

Nutritional yeast provides a savory, cheesy taste, enhanced by Dijon mustard and smoked paprika for depth.

→ How can I get a crispy topping on this mac?

Mix panko breadcrumbs with olive oil, sprinkle atop, and broil for 2-3 minutes until golden and crisp.

→ What wine pairs well with this dish?

Try a crisp, unoaked Chardonnay or Sauvignon Blanc to complement the creamy, savory flavors.