Vegan Butternut Squash Mac Cheese (Printer-friendly)
Silky dairy-free sauce with roasted butternut squash and aromatic sage coats tender elbow macaroni.
# What You'll Need:
→ Pasta
01 - 12 oz elbow macaroni or preferred pasta
→ Roasted Butternut Squash
02 - 1.1 lbs butternut squash, peeled and diced (about 1 small squash)
03 - 2 tbsp olive oil
04 - 1/2 tsp salt
05 - 1/4 tsp black pepper
→ Sauce
06 - 2 tbsp olive oil
07 - 1 medium yellow onion, diced
08 - 3 garlic cloves, minced
09 - 1 tbsp fresh sage leaves, finely chopped, plus extra for garnish
10 - 1 cup unsweetened plant-based milk (oat or soy recommended)
11 - 1/2 cup vegetable broth
12 - 1/4 cup nutritional yeast (approximately 20 g)
13 - 2 tbsp lemon juice
14 - 1 tsp Dijon mustard
15 - 1/2 tsp smoked paprika
16 - 1/2 tsp turmeric (optional, for color)
17 - 1 tsp salt, or to taste
18 - 1/4 tsp black pepper
→ Topping (Optional)
19 - 1/3 cup panko breadcrumbs (about 35 g)
20 - 1 tbsp olive oil
21 - 1 tbsp fresh sage, finely chopped
# How To Make It:
01 - Set the oven to 400°F and line a baking tray with parchment paper.
02 - Toss diced squash with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Spread evenly on the tray and roast for 25–30 minutes until tender and lightly browned.
03 - Prepare the pasta according to package directions. Drain and set aside once done.
04 - Heat 2 tbsp olive oil in a large skillet over medium heat. Cook diced onion for 5–6 minutes until soft and translucent. Add minced garlic and sage, cooking an additional 1–2 minutes until fragrant.
05 - Combine sautéed onion mixture and roasted squash in a blender. Add plant-based milk, vegetable broth, nutritional yeast, lemon juice, Dijon mustard, smoked paprika, turmeric (if using), salt, and pepper. Blend until smooth and creamy.
06 - Return the blended sauce to the skillet. Warm gently over medium-low heat, stirring occasionally for 3–4 minutes. Adjust seasoning as needed.
07 - Add cooked pasta to the sauce and stir until thoroughly coated. Heat through for 2–3 minutes.
08 - Mix panko breadcrumbs with olive oil and chopped sage. Toast in a dry skillet over medium heat for 2–3 minutes until golden brown.
09 - Plate the mac and cheese, topping with toasted sage breadcrumbs and garnish with additional fresh sage if desired.
# Expert Tips:
01 -
- It tastes indulgent and deeply creamy without a single drop of dairy, so even non-vegan friends ask for seconds.
- The roasted butternut squash hides in the sauce like a secret ingredient, making every bite feel special and a little bit luxurious.
- Sage transforms it from ordinary to something you'd actually want to order at a restaurant.
02 -
- Don't skip the blending step; trying to make this sauce smooth in a skillet with a spoon will leave you frustrated and with a gritty texture instead of the silky finish you're after.
- Tasting and adjusting the seasoning at the end is crucial because plant-based milk and broth can vary in saltiness, and lemon juice might need to be dialed up or down depending on what you're using.
03 -
- Nutritional yeast can taste a bit chalky if you use too much; the amount here is calibrated for richness without that powdery aftertaste, so don't increase it thinking more is better.
- If your sauce seems too thick after blending, add a splash of plant-based milk or broth to loosen it before adding the pasta; it should coat the noodles like silk, not cling like cement.