Butternut Squash Mac and Cheese

If you are looking for a decadent, rich, cheesy vegan mac and cheese, look no further! This tried and true Butternut Squash Mac and Cheese recipe has a creamy sauce that packs in loads of flavor.

I have tried many vegan mac and cheese recipes. Most of the time they come out bland, or the sauce is too dry when reheated the next day. Too much coconut milk and the sauce will be thick and creamy, but bland. Too much nutritional yeast, and the sauce will be mildly cheesy, but dry. This Butternut Squash Mac and Cheese was born out of love, hard work, and a commitment to creating a foolproof vegan mac and cheese that satisfies cravings! It is the ultimate comfort food.

Why You'll Love this Vegan Mac and Cheese Without Cheese!

It is practically unbelievable that this recipe is made without cheese—it tastes just like the real thing! There's absolutely no reason to make traditional mac and cheese when you can enjoy this plant-based version that satisfies the same craving.

• Thick, creamy, cheesy sauce: The sauce is thick and creamy, which means you'll get loads of flavor with every bite. The sauce has been tested time and time again until it was perfected so that it's packed with cheesy flavor.
• Makes great leftovers: No need to worry about the sauce becoming dry or thin the next day. When reheated, the sauce is just as luxurious and creamy as when you first made it!
• Wholesome, healthy ingredients: Did I mention there's no cheese in this decadent, cheesy recipe?! Instead, healthy plant-based ingredients like butternut squash, shallot, garlic, coconut milk, nutritional yeast, vinegar, dijon, and hot sauce come together for a much lighter, yet just as satisfying version.
• Cold weather comfort food: This recipe is perfect for cozy dinners throughout fall and winter. It's pure comfort food.

Ingredients

Butternut squash is seasoned with olive oil, salt, and pepper and roasted in the oven so that the caramelized squash can add a sweet, butterscotch-like flavor to the sauce. Plus it gives it a beautiful orange color!

Shallot and garlic are sautéed in vegan butter with spices: red pepper flakes, salt, black pepper, and paprika. Butter adds rich flavor, while shallot and garlic add a pungent aroma. The spices are chosen to bring in a little heat.

The sauce is made with nutritional yeast, full fat coconut milk, red wine vinegar, dijon mustard, and hot sauce. Together with the squash and shallot-garlic mixture they form a cheesy, creamy sauce with a hint of tangy, spicy flavor.

Combine with macaroni, cavatappi, or your favorite pasta.

How to Safely Slice Butternut Squash

Butternut squash is a large sturdy vegetable that can be difficult to cut in half. To do so safely, first make sure you have a large, sharp chef's knife.

Place a damp towel underneath your cutting board to make sure it doesn't slip. On that note, make sure you use a large cutting board too!

Start your knife in the middle of the squash and slice down toward the bottom of the squash. No need to cut the entire thing in half all at once. Then, use your knife to slice between the middle and the top of the squash. At some point you will be able to set your knife to the side and pull the two pieces apart with your hands.

Whatever you do, make sure your fingers are never in the way of your blade!

Slicing the squash while laying it flat versus upright will prevent it from falling to the side.

How to Make Butternut Squash Mac and Cheese

Preheat oven to 450F. With a sharp knife, carefully slice the butternut squash in half lengthwise. Scoop out the seeds with a spoon and brush each halve with olive oil, salt, and pepper.

Place the halves flesh-side down on a baking sheet. Bake for 30-40 minutes, checking periodically for doneness.

All of the flesh should be soft when poked with a fork.

While the squash is baking, heat butter over medium-low heat in a frying pan. Once melted, add the shallot, turn the heat to medium and cook for 2-3 minutes. Add the garlic and spices, and cook for 1-2 minutes, then turn the heat back to medium low for 3-5 minutes. Be careful not to burn the garlic. Stir frequently.

Cook the macaroni noodles according to package instructions. When done, drain and stir with olive oil to prevent the noodles from sticking together.

Remove the squash from the oven when done. Let it cool for a few minutes.

Carefully scoop out 1 cup of butternut squash and add to a blender. Add the garlic-shallot mixture to the blender, along with the nutritional yeast, coconut milk, red wine vinegar, dijon mustard, and hot sauce. Blend on high until smooth, about 1 minute.

Pour the sauce over the noodles and stir. Serve with additional red pepper flakes or black pepper if desired.

Chef Tips

• Save time with canned squash: If you wish to skip the step of roasting the squash, you can simply use canned butternut squash purée, or even try pumpkin purée or sweet potato purée. Just make sure not to use pumpkin pie filling.
• If you don't want leftover squash: Use smaller squash, like acorn or honeynut squash if you don't want to deal with having extra squash leftover. This recipe only calls for 1 cup of cooked squash.
• Cook the pasta at the end: The pasta (especially if you use a gluten-free brand) may stick together or fall apart if it sits for too long. Wait until the butternut squash has about 10 minutes left before preparing the pasta so that you can stir the sauce right in when it's ready.

Serving Suggestions

I serve this Butternut Squash Mac and Cheese with garlic bread and roasted broccoli. You could also stir in green peas.

A salad would make a great starter for this mac and cheese. If you're looking for something light and crunchy, try my Romaine with Vegan Caesar Dressing—just skip the grilling step and use fresh, chopped romaine.

Recipe Variations

• Butternut squash: You can use any type of squash here! Try pumpkin, acorn, honeynut, or kabocha. Or use canned purée if you're in a time crunch!
• Vegan butter: You can substitute more olive oil here if you prefer, but it will be slightly less rich and buttery.
• Red pepper flakes: If you don't care for spice, you can leave this out. If you need to, you can always taste and adjust at the end.
• Add veggies! If you want to add vegetables to this recipe, simply steam, sauté, or roast your favorite veggies and stir them into the pasta. Broccoli, peas, peppers, or asparagus are all great options.
• Add herbs: Have extra herbs on hand? Thyme or rosemary could be added to the shallots and garlic.
• Make it gluten-free: Use a gluten-free pasta to make this dish gluten-free!

Frequently Asked Questions

Can I freeze this mac and cheese?

Absolutely! Let cool completely, then store in an air-tight, freezer-friendly container for up to 3 months. To reheat, thaw for a few minutes before microwaving. Or, I prefer to thaw in the fridge overnight and heat back up on the stove.

How long will this recipe keep in the fridge?

You can store this mac and cheese in an airtight container in the fridge for 5 days.

Do I have to use butternut squash?

Nope! You can use pumpkin, acorn squash, honeynut squash, or any other type of fall squash.

What does adding butternut squash to mac and cheese do?

In addition to sneaking in a healthy veggie, adding squash adds a lovely fall flavor to this vegan mac and cheese. Plus, butternut squash contributes to the thick and creamy sauce.

What does butternut squash mac and cheese taste like?

This recipe truly tastes just like traditional mac and cheese! It may be slightly sweeter thanks to the butternut squash. 🙂

Can I add protein?

Sure! Stir in vegan chorizo or crumbled and fried tofu. I like to use chickpea pasta, which is loaded with protein. 😉

More Weeknight Comfort Food Recipes!

• Pumpkin Cauliflower Curry
• Lentil and Bean Chili
• Sweet Potato Enchiladas
• Vegan Supreme Pizza
• French Lentil Soup with Mushrooms

📖 Recipe