Recipe: Butternut Squash Mac and Cheese
From Margaret Chapman at Plant Based on a Budget
Winter months just wouldn’t be complete without some classic comfort food! Mac and cheese is a staple recipe for me and my family. Creating a totally vegan version was a challenge, but I’m happy to finally share the end result!
Serves 5-6 cups
15 minPrep Time
35 minCook Time
50 minTotal Time
- 13.5 ounces pasta (1 large box/bag)
- 2 cups butternut squash, peeled roasted or peeled, diced and boiled (about 1/2 large butternut squash)
- 1 1/2 cup nutritional yeast (flakes or powder)
- 3/4 cup non-dairy milk
- 1/2 large white onion (diced)
- 2 tbsp veggie broth
- 2 tbsp non-dairy butter (Earth Balance)
- 1 1/2 tbsp flour
- 1 tbsp mustard
- Pinches of salt, pepper, red pepper flakes and garlic (optional)
- Bring a large pot of water to a boil, and add butternut squash. For roasting, heat oven to 400 degrees and place squash face down on a cookie sheet for 30-45 minutes. Cook until squash is softened and drain. Place in your food processor with broth, nutritional yeast, onion, mustard and pulse until mixture is smooth. Set aside for now.
- Prepare pasta according to your box or bag — or however you normally do it! Drain and set aside.
- In a medium pan, heat butter over medium-low heat until melted. Whisk in flour and let cook for 1-2 minutes. Whisk in non-dairy milk, butternut squash and seasonings. Continue to whisk until the mixture begins to thicken — about 1-2 minutes. If it’s too thick, add in more non-dairy milk. Once thickened, remove from the burner. Fold into pasta and serve warm, enjoy!
Photo Credit: Plant Based on a Budget