Vegan Butternut Squash Mac Cheese

I threw this together on a rainy Tuesday when I had a lonely butternut squash staring at me from the counter. I wasn't expecting much, honestly—just another weeknight experiment. But the moment I tasted that first forkful, all creamy and subtly sweet with a hint of smokiness, I knew I'd stumbled onto something special.

I made this for a potluck once, and my friend who swore she hated vegan cheese sauces went back for thirds. She kept asking what I put in it, convinced there was cheddar hiding somewhere. When I told her it was just squash and nutritional yeast, she didn't believe me until I showed her the empty baking sheet.

Ingredients

• Elbow macaroni (350 g): Classic shape for a reason—it holds the sauce in every little curve, though shells or cavatappi work great too.
• Butternut squash (700 g, cubed): The star of the sauce, lending natural creaminess and a gentle sweetness that balances the tangy nutritional yeast.
• Yellow onion (1 small, chopped): Roasting brings out a mellow sweetness that deepens the whole flavor without overpowering anything.
• Garlic (3 cloves, peeled): Roasted garlic loses its sharp bite and turns buttery, blending seamlessly into the sauce.
• Olive oil (3 tbsp total): A little for roasting, a little for sautéing—it keeps everything from sticking and adds subtle richness.
• Unsweetened soy or oat milk (350 ml): The liquid base that makes the sauce silky, and oat milk gives a slightly creamier texture if you have it.
• Nutritional yeast (3 tbsp): This is your cheesy, nutty magic dust—don't skip it or the sauce will taste flat.
• Lemon juice (1 tbsp): Brightens everything up and cuts through the richness, like a little wake-up call for your taste buds.
• Dijon mustard (1½ tsp): Adds a subtle tang and complexity that makes people wonder what your secret ingredient is.
• Ground turmeric (½ tsp): Gives that classic golden mac and cheese color, plus a tiny earthy note.
• Smoked paprika (½ tsp): A hint of smokiness that makes the dish feel almost like it came off a grill.
• Salt and black pepper: Essential for bringing all the flavors into focus, so taste as you go.
• Panko breadcrumbs (50 g, optional): Tossed with a bit of oil and broiled, they add that crispy top layer I always crave.

Instructions

Preheat and prep:

Set your oven to 200°C (400°F) and line a baking sheet with parchment paper. This keeps cleanup easy and prevents sticking.

Roast the vegetables:

Toss the butternut squash cubes, chopped onion, and whole garlic cloves with 1 tablespoon olive oil and a pinch of salt, then spread them out in a single layer. Roast for 25 to 30 minutes until the squash is fork-tender and the edges start to caramelize—that's where the sweetness lives.

Cook the pasta:

While the vegetables roast, bring a large pot of salted water to a boil and cook your pasta according to the package directions. Drain and set aside, giving it a quick drizzle of oil if it starts to stick.

Blend the sauce:

Toss the roasted squash, onion, and garlic into a blender along with the plant milk, nutritional yeast, lemon juice, Dijon mustard, turmeric, smoked paprika, ½ teaspoon salt, and black pepper. Blend until the mixture is completely smooth and creamy, scraping down the sides if needed.

Heat and combine:

In the same large pot you used for pasta, heat 1 tablespoon olive oil over medium heat, pour in the sauce, and cook for 2 to 3 minutes, stirring, until it's warmed through and fragrant. Add the cooked pasta and stir until every piece is coated in that golden sauce.

Optional crispy topping:

If you want that crunchy contrast, preheat your broiler, toss panko 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. Watch it closely so it doesn't burn.

Serve:

Spoon into bowls while it's still steaming hot, and finish with a crack of black pepper or a handful of fresh herbs if you're feeling fancy.

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The first time I served this to my skeptical dad, he ate in silence for a minute, then looked up and said it reminded him of the mac and cheese his mom used to make. That's when I knew this recipe wasn't just good—it had heart.

Make It Your Own

I sometimes stir in a handful of sautéed spinach or steamed broccoli florets right before serving, which sneaks in extra greens without changing the creamy comfort vibe. You can also swap the butternut squash for sweet potato or even roasted carrots if that's what you have on hand. For a richer, nuttier sauce, blend in 2 tablespoons of soaked cashews, though that does add nuts to an otherwise nut-free dish.

Storing and Reheating

Leftovers keep in an airtight container in the fridge for up to four days, and they reheat beautifully on the stovetop with a splash of plant milk to loosen things up. I've even frozen portions in individual containers for up to two months, then thawed them overnight in the fridge before reheating. The sauce might separate slightly after freezing, but a good stir brings it back together.

Serving Suggestions

This mac and cheese shines as a main dish on its own, but it also plays well with others. I love pairing it with a crisp green salad dressed in lemon vinaigrette to cut through the richness, or serving it alongside roasted Brussels sprouts for a cozy autumn dinner. A glass of chilled Chardonnay or a light amber ale complements the creamy, slightly smoky flavors perfectly.

• Add a sprinkle of fresh thyme or parsley on top for a pop of color and freshness.
• Serve with a side of garlic bread if you want to go full comfort food mode.
• Double the recipe for meal prep or to feed a crowd at your next potluck.

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This dish has become my go-to whenever I need something that feels like a hug in a bowl. I hope it brings as much warmth to your table as it has to mine.

Recipe FAQs

→ How do I achieve the creamy texture without dairy?

Roasting butternut squash and blending it with oat or soy milk and nutritional yeast creates a naturally smooth and rich sauce that mimics creaminess.

→ Can I use other pasta shapes besides elbow macaroni?

Yes, any short pasta such as shells, penne, or fusilli work well to hold the sauce effectively.

→ What spices enhance the flavor of the sauce?

Smoked paprika, turmeric, Dijon mustard, and lemon juice add depth, smokiness, and brightness to balance the sweetness of the squash.

→ How can I make the topping crispy?

Toss panko breadcrumbs with olive oil and broil for 2–3 minutes until golden brown for a crunchy finish.

→ Is this suitable for nut-free diets?

The base version is nut-free, but adding soaked cashews boosts richness if nuts are allowed; always check for cross-contamination.