Vegan Butternut Squash Mac (Printable Format)
A comforting pasta with roasted butternut squash and a luscious vegan cheese sauce.
# What You Need:
→ Vegetables
01 - 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
02 - 1 small yellow onion, chopped
03 - 3 cloves garlic, peeled
→ Pasta
04 - 12 ounces elbow macaroni or pasta of choice (use gluten-free if preferred)
→ Sauce Base
05 - 1 cup unsweetened plant milk (soy, oat, or almond)
06 - 2 tablespoons nutritional yeast
07 - 2 tablespoons olive oil
08 - 1 tablespoon lemon juice
09 - 1 teaspoon Dijon mustard
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon turmeric (optional, for color)
12 - 1/2 teaspoon salt, plus more to taste
13 - Freshly ground black pepper, to taste
→ Optional Topping
14 - 1/3 cup breadcrumbs (use gluten-free if needed)
15 - 1 tablespoon olive oil
# How-To Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Spread cubed squash, chopped onion, and garlic cloves on the sheet. Drizzle with 1 tablespoon olive oil and toss to coat.
02 - Roast the vegetables in the preheated oven for 25 to 30 minutes, until the squash is tender and beginning to caramelize.
03 - While vegetables roast, cook the pasta according to package directions until al dente. Drain and set aside.
04 - Transfer roasted vegetables to a blender. Add plant milk, nutritional yeast, 1 tablespoon olive oil, lemon juice, Dijon mustard, smoked paprika, turmeric (if using), salt, and black pepper. Blend until completely smooth and creamy.
05 - Taste the sauce and adjust seasoning as needed. If the sauce is too thick, add a splash more plant milk to thin.
06 - Return the drained pasta to the pot. Pour the butternut squash sauce over the pasta and stir gently to combine. Warm the mixture over low heat, stirring occasionally until heated through.
07 - Optional: Mix breadcrumbs with 1 tablespoon olive oil. Spread over the pasta in an oven-safe dish and broil for 2 to 3 minutes until golden brown.
08 - Serve hot, optionally garnished with fresh herbs of choice.
# Expert Suggestions:
01 -
- It tastes indulgent and creamy without a trace of dairy or guilt.
- Roasted squash naturally sweetens the sauce, so you don't need strange additives.
- The whole thing comes together in about an hour, making weeknight coziness completely achievable.
02 -
- Don't skip roasting the squash—boiling or steaming it won't give you that caramel sweetness that makes this taste remarkable.
- The sauce will thicken as it sits, so if you're making it ahead, keep it slightly looser than you think you want.
03 -
- Don't be shy with seasoning—taste as you go and build flavor gradually rather than trying to fix it at the end.
- If your blender struggles with thick mixtures, blend the vegetables with just half the plant milk first, then add the rest gradually until you reach the right consistency.