Butternut Squash Mac and Cheese
User Reviews
5.0
102 reviews
Excellent
Butternut Squash Mac and Cheese
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Indulge in creamy, 'cheesy', comforting vegan butternut squash mac and cheese free from dairy, nuts, and soy, in under an hour! An easy, crowd-pleasing fall comfort food!
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Ingredients
- 2 cups of butternut squash, peeled and chopped (about 1/2 large butternut squash)
- 2 tablespoons of vegetable broth
- 1 ½ cups of nutritional yeast
- ½ of a large white onion, diced
- 1 tablespoon of dijon mustard
- 1 pound of pasta
- 2 tablespoons of vegan butter
- 1 ½ tablespoons of all-purpose flour
- ¾ cup of plant-based milk
- Pinches of salt, pepper, red pepper flakes and garlic (optional)
Instructions
- Bring a large pot of water to a boil and add butternut squash. Cook for 10 to 15 minutes until the squash has softened and then drain out the water.
- Place the cooked butternut squash in your food processor with broth, nutritional yeast, onion, mustard, and pulse until the mixture is smooth. Set aside.
- Prepare pasta according to package instructions. Drain and set aside.
- In a medium pan, heat vegan butter over medium-low heat until melted. Whisk in flour and let cook for 1 to 2 minutes. Whisk in the plant-based milk, butternut squash mixture, salt, and any optional seasonings. Continue to whisk until the mixture begins to thicken (about 1 to 2 minutes). If it's too thick, add in a splash of more plant-based milk. Once thickened, remove it from the burner. Stir in the pasta and serve warm.
Equipments used:
Notes
- To roast the butternut squash instead of boiling, heat the oven to 400 degrees F, slice the butternut in half, and place the squash face down on a cooking sheet for 30 to 45 minutes.
- To roast the butternut squash instead of boiling, heat the oven to 400 degrees F, slice the butternut in half, and place the squash face down on a cooking sheet for 30 to 45 minutes.
- Cooking time varies: Based on the squash size and cooking method.
- Cut down prep: Use fresh/frozen pre-chopped squash or canned puree.
- Cook pasta al dente: It continues to soften in the sauce. If you plan to store leftovers, cook pasta 75%; it will finish cooking when reheated.
- Adjust consistency: For thinner sauce, add more broth/pasta water/plant-based milk. For a thicker one, try blending in soaked cashews or white beans.
Nutrition Information
Show Details
Calories
589kcal
(29%)
Carbohydrates
104g
(35%)
Protein
25g
(50%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
Monounsaturated Fat
3g
Trans Fat
1g
Sodium
188mg
(8%)
Potassium
859mg
(25%)
Fiber
10g
(40%)
Sugar
5g
(10%)
Vitamin A
7.46IU
(0%)
Vitamin C
16mg
(18%)
Calcium
120mg
(12%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 589 kcal
% Daily Value*
| Calories | 589kcal | 29% |
| Carbohydrates | 104g | 35% |
| Protein | 25g | 50% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Sodium | 188mg | 8% |
| Potassium | 859mg | 18% |
| Fiber | 10g | 40% |
| Sugar | 5g | 10% |
| Vitamin A | 7.46IU | 0% |
| Vitamin C | 16mg | 18% |
| Calcium | 120mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
102 reviews
Excellent
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