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Vegan Butternut Squash Mac and Cheese
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Vegan Butternut Squash Mac and Cheese

Enjoy something delicious and satisfying with this easy-to-make recipe.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 8
Calories: 1452 kcal
Course: Appetizer, Lunch, Dinner
Cuisine: Vegan

Ingredients

  • 2 cups penne pasta uncooked
  • 2 cups butternut squash cooked and pureed, cubes
  • 1 onion diced
  • 1 tbsp vegan margarine like Becel Vegan
  • 1/2 tsp paprika
  • 1/2 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • cayenne powder to taste, a pinch
  • 1 cup soy milk unsweetened
  • 1 flour heaping tablespoon
  • 1/4 cup nutritional yeast
  • 1/4 cup daiya cheese I used jalapeño jack flavoured shreds, shredded
For the topping:
  • 1/2 cup panko bread crumbs
  • 2 tbsp butter melted
  • 1/4 cup daiya cheese I used jalapeño jack flavoured shreds, shredded

Instructions

To prepare the sauce:
    Cup of Yum
  1. In a medium-sized pot, boil butternut squash cubes until fork-tender. Drain and puree squash in blender.
  2. In the same pot over medium heat, cook onion in butter until translucent. Add onions to blender and puree with squash until smooth.
  3. Add about 1/4 cup of the mixture back into the pot, still on medium heat. Whisk in paprika, chili powder, garlic powder, onion powder, and salt. Add cayenne powder if desired.
  4. Deglaze the pot with a splash of soy milk, then whisk in 1 tbsp flour to create the roux. Whisk until the flour is incorporated into the mixture, whisk in the remaining soy milk and squash mixture. Continue cooking until the sauce has thickened, whisking continuously.
  5. Add in the nutritional yeast and daiya cheese shreds and whisk until cheese has melted and everything is incorporated. Remove from heat and set aside.
For the mac and cheese
  1. Preheat oven to 400ºF.
  2. Bring a large pot to a rolling boil. Add a pinch of salt and penne and cook until al dente. Drain and add the noodles to the sauce and stir to coat in the sauce. Pour into a lightly greased 9x13 baking dish.
  3. Prepare the topping by combining panko crumbs, melted butter, and daiya cheese shreds. Sprinkle over the noodles and bake for 20 minutes until the top is golden brown and crisp.
  4. Serve and enjoy!

Nutrition Information

Calories 1452kcal (73%) Carbohydrates 196g (65%) Protein 50g (100%) Fat 56g (86%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 1452

% Daily Value*

Calories 1452kcal 73%
Carbohydrates 196g 65%
Protein 50g 100%
Fat 56g 86%

* Percent Daily Values are based on a 2,000 calorie diet.