Baked Butternut Squash Mac n Cheese.
My comfort comfort food!
It’s…
Insanely creamy.
Totally cheesy.
Filled with tender bites of broccoli.
Topped with buttery, sage-infused breadcrumbs.
And baked to perfection.
Oh, and its vegan and gluten-free! What’s more comforting than that?
Everyone wants comfort food but the extra fat and calories isn’t necessarily needed or even wanted. Luckily, butternut squash makes a healthy and delicious cheesy mac and cheese!
I hope you make and love this recipe as much as I do! If so, let me know! Tag @bunnysbite and #bunnysbite on your Instagram and Facebook photos! I love seeing your results. (:
Butternut Squash Baked Mac n Cheese (V/GF)
This baked Mac n Cheese uses butternut squash for a nondairy, low-fat and low calorie cheesy sauce!
Ingredients
Butternut Squash Cheesy Sauce
- 1 cup roasted butternut squash
- 1 tbsp vegan butter (I use Earth Balance)
- 3/4 cup unsweetened nondairy milk (I use almond milk)
- 1/4 cup nutritional yeast ( I use ¼ cup + 1 tbsp)
- 1 tbsp fresh lemon juice
- 2 tsp Dijon mustard
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp turmeric
- 1/4 tsp smoked paprika *optional
- sea salt, to taste (I use about 1/2 a tsp)
- black pepper, to taste
Pasta
- 16 oz package of dried pasta of choice (I use Ancient Grain's elbow pasta)
- 1/2 cup breadcrumbs (I use Glutino's brand)
- 2 tbsp vegan butter (I use Earth Balance)
- 2 tbsp finely chopped fresh sage (+ more for garnishing)
- Optional Add-ins: broccoli, cherry tomatoes, spinach, etc.
Instructions
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Preheat the oven to 425°F. Line a large baking sheet with parchment paper. Set aside.
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Chop enough butternut squash to fill at least 1 1/2 cups (this should equal 1 cup of butternut squash after roasting). Lightly rub oil onto the squash chunks. Season with optional salt and pepper. Roast for about 20 to 40 minutes, uncovered, until a fork or knife easily slides through the squash. Remove from the oven and set aside to cool.
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In the meantime, cook the pasta according to the instructions on your pasta box. Once cooked, drain water from pasta and set aside.
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Once squash is roasted and cool enough to handle, transfer a cup of the roasted butternut squash into a blender of food processor along with the remaining sauce ingredients. Blend/process until smooth. Taste and adjust seasoning to your liking.
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In a large bowl, mix together the pasta and the sauce until pasta is evenly coated. Add in optional vegetables. I throw in about a cup of frozen broccoli. Transfer pasta to an 8x8 square glass baking dishes. Use a spoon to smooth out the top.
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Heat a small saucepan over medium heat and add the vegan butter. Once butter is melted, add the breadcrumbs and sage and stir until combined.
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Evenly top the mac n cheese with the bread crumbs and bake at 350 degrees F until the top is golden brown, about 25-30 minutes.
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Garnish with sage leaves, serve warm and enjoy! Store leftovers covered in the refrigerator for up to 5 days.
Want more comfort food? Check out my Pumpkin Chili, Cashew Mozzarella Quesadilla and my Spinach Artichoke Stuffed Biscuits!
