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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

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Ingredients

  • 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)

Instructions

  1. 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.
  2. Prepare pasta according to your box or bag — or however you normally do it! Drain and set aside.
  3. 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!

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