Butternut Squash Mac and Cheese
User Reviews
5
Butternut Squash Mac and Cheese
Description
This recipe uses boiled or roasted butternut squash pureed with vegetable broth, nutritional yeast, onion, and Dijon mustard to form the base of the sauce. The sauce is made by whisking vegan butter and flour to create a roux, then adding plant-based milk and the squash puree to thicken and blend the flavors. The nutritional yeast imparts a cheesy, umami quality without dairy.
Cooked pasta is stirred into the thickened sauce, coating each noodle with a creamy, vibrant orange mixture that offers a balance of sweetness from the squash and mild tang from the mustard. Seasonings such as salt, black pepper, red pepper flakes, and garlic can adjust the flavor to preference.
This dish is suitable for those seeking a plant-based comfort food alternative to traditional mac and cheese. It can be served warm as a main or side.
Options include roasting the squash instead of boiling for a deeper flavor, cooking pasta slightly under al dente if making leftovers, and adjusting sauce consistency with more liquid or blended ingredients as needed.
Ingredients
- 2 cups butternut squash peeled and chopped (about 1/2 large butternut squash
- 2 tablespoons vegetable broth
- 1 ½ cups nutritional yeast
- ½ white onion diced, large
- 1 tablespoon Dijon mustard
- 1 pound pasta
- 2 tablespoons vegan butter
- 1 ½ tablespoons all-purpose flour
- ¾ cup plant-based milk
- salt optional, pinches
- black pepper
- red pepper flakes
- garlic
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.
Notes
- Roasting the butternut squash at 400°F for 30 to 45 minutes enhances its sweetness and flavor compared to boiling.
- Using fresh, frozen, or canned squash puree can reduce prep time without sacrificing much flavor.
- Cook pasta to al dente since it will soften further when mixed with sauce or reheated.
- To adjust sauce thickness, add more plant-based milk or broth for a thinner sauce, or blend in soaked cashews or white beans for extra creaminess.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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