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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!

Course Main Course
Cuisine American
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 8
Author Bunny

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

  1. Preheat the oven to 425°F. Line a large baking sheet with parchment paper. Set aside.

  2. 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. 

  3. In the meantime, cook the pasta according to the instructions on your pasta box. Once cooked, drain water from pasta and set aside. 

  4. 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.

  5. 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. 

  6. 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. 

  7. 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.

  8. Garnish with sage leaves, serve warm and enjoy! Store leftovers covered in the refrigerator for up to 5 days.