Vegan Butternut Squash Mac

I threw this together on a rainy Wednesday when I realized I had a butternut squash sitting on the counter for way too long. The result was so unexpectedly creamy and comforting that my roommate asked if I'd ordered takeout. Now it's my go-to whenever I need something warm that doesn't involve actual cheese but still hits that mac and cheese craving perfectly.

The first time I made this for a dinner party, I didn't tell anyone it was vegan until after they'd finished eating. Two people went back for thirds, and one friend texted me the next day asking for the recipe. That's when I knew this wasn't just a good vegan mac and cheese, it was just good mac and cheese, period.

Ingredients

• Elbow macaroni: The classic shape holds onto the sauce beautifully, though I've used shells and cavatappi with equally delicious results.
• Butternut squash: This is the star of the sauce, roasting it until caramelized brings out a natural sweetness that balances the savory elements perfectly.
• Yellow onion: Adds depth and a subtle sweetness when roasted, don't skip it even though it seems small.
• Garlic cloves: Roasting them whole mellows their sharpness into something sweet and nutty that blends seamlessly into the sauce.
• Olive oil: Used for roasting and finishing, it adds a silky mouthfeel without overpowering the other flavors.
• Unsweetened soy or oat milk: The creamy base of the sauce, I prefer oat milk for its natural sweetness but soy works great too.
• Nutritional yeast: This is your cheesy flavor without cheese, it adds umami and a slightly nutty taste that makes the sauce irresistible.
• Lemon juice: Just a tablespoon brightens everything up and keeps the sauce from tasting flat.
• Dijon mustard: Adds a subtle tang and complexity, trust me on this one.
• Ground turmeric: Gives the sauce that golden mac and cheese color plus a warm, earthy note.
• Smoked paprika: A little smokiness makes it taste like there's something more decadent happening than there actually is.
• Panko breadcrumbs: Optional but highly recommended, they crisp up beautifully under the broiler for that textural contrast.

Instructions

Prep and roast the vegetables:

Preheat your oven to 200°C (400°F) and toss the squash, onion, and garlic with olive oil and a pinch of salt on a lined baking sheet. Roast for 25 to 30 minutes until the squash is tender and starting to get those golden caramelized edges.

Cook the pasta:

While the vegetables roast, boil your pasta according to the package directions, then drain and set aside. I usually undercook it by a minute since it'll warm through again in the sauce.

Blend the sauce:

Toss all your roasted vegetables into a blender with the milk, nutritional yeast, lemon juice, mustard, turmeric, paprika, salt, and pepper. Blend until it's completely smooth and silky, then taste and adjust the seasoning.

Heat and combine:

Heat a tablespoon of olive oil in a large pot over medium heat, pour in your sauce, and let it warm through for a few minutes while stirring. Add the cooked pasta and stir until every piece is coated in that gorgeous orange sauce.

Add the crispy topping:

If you want the crispy top (and you should), preheat your broiler, toss panko with a bit of olive oil, sprinkle it over the mac and cheese, and broil for 2 to 3 minutes until golden. Watch it closely because it goes from perfect to burnt in seconds.

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I made this for my nephew who swore he hated vegetables, and he ate two bowls without realizing the sauce was made entirely of squash. Watching him ask for more while my sister gave me a knowing smile across the table made me feel like I'd unlocked some kind of kitchen magic.

How to Store and Reheat

This keeps in the fridge for up to four days in an airtight container, though the pasta will soak up some sauce as it sits. When reheating, add a splash of plant milk and warm it gently on the stove, stirring often, or microwave in 30 second intervals. The crispy topping doesn't survive storage well, so I usually make it fresh if I'm reheating leftovers.

Ways to Make It Your Own

I've stirred in sautéed spinach, roasted broccoli, and even crispy chickpeas depending on what I had around. Some nights I'll add a pinch of cayenne for heat, or swap the smoked paprika for regular if I want it a little milder. The base recipe is forgiving enough that you can really make it work with whatever vegetables or spices you're craving.

What to Serve Alongside

This is rich enough to be a main dish on its own, but I love pairing it with a sharp, lemony arugula salad or some garlicky roasted green beans to cut through the creaminess. On colder nights, a thick slice of crusty bread for dipping into any leftover sauce on your plate is the move.

• A crisp green salad with lemon vinaigrette balances the richness perfectly.
• Roasted Brussels sprouts or broccoli add a nice textural contrast.
• Garlic bread or a warm baguette makes it feel like a full comfort meal.

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This recipe turned me into someone who actually looks forward to using up random squash instead of letting it sit until it goes soft. I hope it does the same for you, or at least gives you a reason to make mac and cheese on a weeknight without any guilt.

Recipe FAQs

→ How do I achieve a creamy sauce without dairy?

Roasted butternut squash blended with plant-based milk and nutritional yeast creates a smooth, rich sauce that mimics dairy's creaminess naturally.

→ Can I use a different pasta shape?

Yes, short pasta like elbow macaroni works best to hold the sauce, but shells, rotini, or penne are good alternatives.

→ What spices enhance the flavor in this dish?

Smoked paprika, turmeric, and Dijon mustard add warmth and depth, complementing the sweetness of roasted squash perfectly.

→ How can I make the topping crispy?

Toss panko breadcrumbs with olive oil and broil briefly until golden brown for a crunchy contrast to the creamy pasta.

→ Is there a way to boost the richness of the sauce?

Blending in soaked cashews adds creaminess and richness, but the dish is excellent without nuts as well.