Vegan Butternut Squash Mac (Printable Version)

A creamy, dairy-free mac with roasted butternut squash and a smooth, flavorful sauce for warm meals.

# What You'll Need:

→ Pasta

01 - 12 ounces elbow macaroni or other short pasta

→ Vegetables

02 - 1 small butternut squash (about 1.5 pounds), peeled, seeded, and cubed
03 - 1 small yellow onion, roughly chopped
04 - 3 cloves garlic, peeled

→ Sauce Base

05 - 2 tablespoons olive oil
06 - 1½ cups unsweetened soy or oat milk
07 - 3 tablespoons nutritional yeast
08 - 1 tablespoon lemon juice
09 - 1½ teaspoons Dijon mustard
10 - ½ teaspoon ground turmeric
11 - ½ teaspoon smoked paprika
12 - ½ teaspoon salt, plus more to taste
13 - ¼ teaspoon ground black pepper

→ Topping (optional)

14 - ½ cup panko breadcrumbs (about ½ ounce)
15 - 1 tablespoon olive oil

# Method:

01 - Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
02 - Toss butternut squash cubes, chopped onion, and garlic cloves with 1 tablespoon olive oil and a pinch of salt. Spread evenly on the prepared baking sheet and roast for 25 to 30 minutes until the squash is tender and caramelizing.
03 - While vegetables roast, cook the macaroni according to package instructions. Drain and set aside.
04 - In a blender, combine the roasted vegetables, soy or oat milk, nutritional yeast, lemon juice, Dijon mustard, turmeric, smoked paprika, ½ teaspoon salt, and black pepper. Blend until completely smooth and creamy. Adjust seasoning as needed.
05 - Heat 1 tablespoon olive oil in a large pot over medium heat. Pour in the blended sauce and cook for 2 to 3 minutes, stirring occasionally, until warmed through.
06 - Add the cooked pasta to the sauce and stir until the pasta is evenly coated.
07 - If desired, preheat the broiler. Toss panko breadcrumbs with 1 tablespoon olive oil, sprinkle over the pasta and sauce, and broil for 2 to 3 minutes until golden and crispy.
08 - Serve immediately, optionally garnished with fresh herbs or extra black pepper.

# Chef's Tips:

01 -
  • It tastes indulgent and creamy without any dairy, so you can go back for seconds without feeling heavy.
  • The roasted squash creates a naturally sweet, velvety sauce that clings to every piece of pasta.
  • You probably already have most of these ingredients, and it comes together faster than waiting for delivery.
02 -
  • Don't skip roasting the squash until it caramelizes, that's where the deep sweetness comes from and it makes all the difference in the sauce.
  • Blend the sauce longer than you think you need to, any chunks will ruin the creamy illusion and it should be completely velvety.
  • If your sauce seems too thick after blending, add plant milk a splash at a time until it's pourable but still clings to a spoon.
03 -
  • If you want extra richness without nuts, stir in a tablespoon of tahini or a spoonful of vegan butter when you heat the sauce.
  • Make a double batch of the sauce and freeze half, it thaws beautifully and cuts your prep time in half next time.
  • For a grown up version, add a splash of white wine to the sauce while it heats or top with fresh thyme before serving.

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