Vegan Butternut Squash Mac Cheese (Printable)

Comforting vegan pasta with roasted butternut squash and a creamy plant-based cheese sauce.

# What goes in:

→ Vegetables

01 - 1 medium butternut squash, peeled, seeded, and cubed (approximately 2 pounds)
02 - 1 small yellow onion, chopped
03 - 3 cloves garlic, peeled

→ Pasta

04 - 12 ounces elbow macaroni or pasta of choice (gluten-free option available)

→ Sauce Base

05 - 1 cup unsweetened plant-based milk (soy, oat, or almond)
06 - 2 tablespoons nutritional yeast
07 - 2 tablespoons olive oil
08 - 1 tablespoon lemon juice
09 - 1 teaspoon Dijon mustard
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon turmeric (optional)
12 - 1/2 teaspoon salt, plus additional to taste
13 - Freshly ground black pepper, to taste

→ Optional Topping

14 - 1/3 cup breadcrumbs (gluten-free if required)
15 - 1 tablespoon olive oil

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Spread butternut squash cubes, chopped onion, and garlic cloves on the sheet. Drizzle with 1 tablespoon olive oil and toss to coat evenly.
02 - Roast the vegetables for 25 to 30 minutes until the squash is tender and beginning to caramelize.
03 - While vegetables roast, cook the elbow macaroni according to package directions. Drain and set aside.
04 - Transfer roasted vegetables to a blender. Add plant milk, nutritional yeast, 1 tablespoon olive oil, lemon juice, Dijon mustard, smoked paprika, turmeric (if using), salt, and pepper. Blend until completely smooth and creamy.
05 - Taste the sauce and adjust seasoning as needed. If sauce is too thick, add a splash more plant milk to achieve desired consistency.
06 - Return cooked pasta to the pot. Pour the butternut squash sauce over pasta and stir gently to coat. Warm over low heat, stirring until heated through.
07 - For a crunchy finish, combine breadcrumbs with 1 tablespoon olive oil. Sprinkle over the mac and cheese in an oven-safe dish and broil for 2 to 3 minutes until golden brown.
08 - Serve immediately, optionally garnished with fresh herbs.

# Expert Advice:

01 -
  • It's creamy without cream, rich without guilt, and tastes like you spent hours in the kitchen when you really didn't.
  • One of those rare vegan dishes that makes non-vegans ask for seconds and the recipe.
  • The roasted squash adds natural sweetness and depth that store-bought cheese sauces could never capture.
02 -
  • Don't skip the roasting step—boiled squash tastes flat and watery; roasted squash tastes like something you actually want to eat.
  • The sauce will thicken slightly as it cools, so aim for it to be slightly looser than you'd like when you first blend it.
  • Nutritional yeast is the secret ingredient that creates that cheese-like depth; regular yeast will not work.
03 -
  • Roast your squash, onion, and garlic ahead of time on a day when you're already using the oven; the sauce comes together in minutes if the vegetables are ready.
  • Don't fear the turmeric—even if you're skeptical, that tiny amount creates a gorgeous color and adds a subtle warmth that feels like comfort tastes.

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