Vegan Butternut Squash Mac (Printable version)
A creamy, plant-based mac featuring roasted butternut squash for rich, comforting flavor.
# Ingredient list:
→ Pasta
01 - 12 oz elbow macaroni or other short pasta
→ Roasted Butternut Squash
02 - 1 medium butternut squash, peeled and cubed (about 1.1 lbs)
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, or to taste
17 - 1/4 tsp ground black pepper
→ Topping
18 - 2 tbsp panko breadcrumbs
19 - 1 tbsp olive oil
20 - 1 tbsp chopped parsley
# Directions:
01 - Preheat your oven to 400°F.
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 Tips:
01 -
- The roasted squash brings a natural sweetness that makes the sauce taste indulgent without any heavy cream
- Everything comes together in under an hour but tastes like it simmered all day
- Even skeptical eaters clean their plates and ask for the recipe
02 -
- Soaking the cashews is non-negotiable for a smooth sauce. Shortcuts here result in gritty texture.
- The sauce thickens quickly off heat, so remove it from the stove as soon as it reaches your desired consistency.
- If the sauce seems too thick after blending, add plant milk one tablespoon at a time until pourable.
03 -
- Roasting extra squash when you have the oven on means you can whip this sauce up even faster next time
- For a smokier version, add a pinch more smoked paprika or even a drop of liquid smoke