I’m sensitive to lactose so I try to sub out cow milk when I can! Just want to say that I made this for some friends and they all loved it and were super impressed. Enjoy! Roasted cashews will work. I’m wondering if I could use almond milk instead of whole milk? Pierce a piece with a fork or knife (5). Before draining, be sure to save 1 cup of the pasta cooking liquid to add to the sauce! Thank you so much, you’re a genius. That said, we totally just served this plain with a side salad and some roasted broccoli and absolutely loved it. Let’s make some butternut squash mac and cheese! This recipe came out just perfect. Going to make this a lot! Came across this blog via a google search. Broccoli adds a pop of green, and fresh thyme adds a lovely depth of flavor to this creamy butternut squash sauce. I’ve made this one about 5 times. Feb 17, 2021 - Vegan recipes from loveandlemons.com and around the web!. However, this butternut squash mac and cheese will be much creamier if you get rid of it. Even my Butternut squash hating 9 year old liked it! I’m so happy to hear that, Stephanie. Enjoy! ;). It blends up super creamy when paired with the other ingredients. Thank you! Then once the pasta is drained, return it to the stockpot. ★☆ Vegan mac and cheese can be made a number of different ways. I love this healthier version of mac and cheese! . I didn’t have any sage, which I was really bummed about because I love sage + butter + butternut squash, but even just the squash (Costco sells frozen organic butternut, peeled & cubed already! When squash and onions are tender, drain and add them to a high speed blender with the cashews, lemon juice, salt, dijon, garlic powder, black pepper, smoked paprika, turmeric, nutmeg and reserved cooking liquid from the noodles. I’m trying to replace my favorite foods with healthier alternatives since I have many stomach problems so I made this with steak and steamed broccoli, my husband and I Iove it! Pumpkin or sweet potato would be closest in flavor. Did you need more liquid in order to blend properly or was it too thick after mixing with the pasta? No one knew it was vegan they loved it because of its creaminess and fantastic flavor. Please see my Privacy Policy for more details. Typically, enchiladas are made with meat, seafood, beans, cheese, potatoes, or vegetables stuffed in corn tortillas and topped with … *Don’t forget to save ½ cup of the pasta cooking liquid before draining the noodles! If the sauce is too thick, add in some of the hot starchy pasta water to thin it out. I am making this for the first time right now. Enjoy! What about hemp seeds? Thanks. Amazing! I live in South Africa and we don’t often get butternut squash here. While the pasta is cooking, return the butternut squash mixture back to the sauté pan over medium-high heat. If it slides in easily, it’s done. I would put the 1/4 cup of extra liquid in the blender last, so you can control the consistency. I omitted the sage (b/c I didn’t have any) but otherwise followed recipe as written. Squash is such a great vegetable too, great recipe! Yep, you can freeze this dish! Absolutely! If you happen to have some fresh sage on hand, I also highly recommend taking the extra 2 minutes to fry up some crispy sage leaves to add to the mix. Add the pasta to the boiling water and cook according to package instructions until al dente. Add in the shredded cheddar cheese, and stir until it has melted into the sauce. So good. I used two tablespoons of cashew flour and the sauce was thick enough… seemed to work really well! Barely tasted butternut squash with the main base you blend in beginning. I’m wondering if I did something wrong. I keep the extra sauce in the fridge and just warm it in a saucepan while the pasta boils. (I used about 1 teaspoon salt and 1/2 teaspoon black pepper.). This post may contain affiliate links. Hi, Ashely. Yay! Blend into the sauce until smooth. Thanks! Thanks! My husband and I did to. You can also follow me on Instagram, Facebook, and Pinterest. Just sayin. Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! *Use a high speed blender to ensure the sauce blends up silky smooth. Otherwise, not a bad way to sneak a veggie into the kids… we’ll see if they actually eat it now! I also took your suggestion and made Brussels sprouts as a side and it’s delicious. Use what you’re comfortable with. Easy to make ahead of time! Thanks. See notes above for possible ingredient add-ins. I needed more liquid in the blender as it was too thick to mix. In this healthier take on mac and cheese, pumpkin stands in for the heavy cream, cutting way back on the calories and fat while giving you over 200% of your daily requirement for Vitamin A!. The starch in the water helps create the silky creamy texture. I would put 1 cup milk and maybe substitute vegan milk. The sauce mixed with the noodles will keep in the fridge for several days. Yes! Hi! To make this easy butternut squash macaroni and cheese recipe, you will need the following: Full ingredient amounts/instructions included in the recipe below. Anything I should try differently to make it creamy and melted the way you have it? I enjoy cooking and tend to cook dinner 5-6 nights a week. So the only thing I’ve ever used butternut squash for was to make muffins. – Be sure to thoroughly blend the sauce (step before adding in the cheese). I found that the sauce was quite thin, so popped it in a casserole dish with parboiled pasta and topped with a cheesy crumb and it came out absolutely perfect. Delish! Some use store-bought vegan cheese, some use potatoes and carrots, some start with a roux, and of course, this version uses butternut squash. Even my 2 year old picky eater can’t get enough. To prep the butternut squash, first slice it in half lengthwise (1) and scoop out the seeds (2). Just the cubed squash/pumpkin and the stock? Just make sure to whisk it really well or re-blend it after thawing to ensure a smooth consistency. The pasta isn’t bad either! Thank you so much for this recipe. What else do you think I could use to get this consistency ? Roasted salted cashews will be too strong. :). Try that! I loved that it came out extra saucy. I also only use one cup of milk instead of 2. Use gluten free noodles, if you need/want. The only vegan mac and cheese recipe you’ll ever need! Then drain the pasta. Meanwhile, cook macaroni noodles according to package directions. Hi Jen. I made this but subbed out the cheddar for a nice baby swiss and also added some fresh grated nutmeg. They stay al dente, they don’t clump up, my kids can’t tell the difference between these and regular pasta, and its made from just organic brown rice and water! Butternut Squash ~ This healthy veggie gives us the classic golden color of mac and cheese. I would just recommend freezing it in individual portions so that it can reheat a bit more evenly. It will keep in the fridge in an air-tight container for 4 to 5 days. This was too heavy made me feel like I gained 5 lbs after eating it. Again, if you don’t have it, you can leave it out. Taste and add more as needed. I see that I skip the simmering step but I’m not sure about making it liquid enough. I’ve been tinkering around with this recipe all month and think that I finally got it just right. My fiancé also loved it and he doesn’t even like mac and cheese normally! Can’t wait to try this! I like it more than classic Mac and cheese because the flavors are so much more interesting. How much nutritional yeast do I use to make it more like cheese? Or is the squash too thick for that? I love the added butternut squash to the sauce. No soy, fake cheese or nutritional yeast. Blend into the sauce until smooth. Wow!!! Lovely family meal, thank you for the recipe! This is love you 3rd time making this recipe. (And also a great way to use up some leftover butternut squash, be it raw, canned, or roasted!) I’m so glad you like it. I usually use 3-4 cups of cheese and mix it up different kinds (because comfort food). But if you happen to have pre-cooked butternut squash or canned butternut squash on hand, you can use it to save yourself some time! That butternut squash cheese sauce is endlessly rich and comforting. My husband loves Mac n cheese so I made your recipe for Super Bowl . Please read my disclosure policy. (We’ve all done it.). It’s too soupy for me with two cups. It’s creamy and satisfying without being heavy. Many readers have subbed in white beans in place of the cashews with great success, too. The sage was a nice touch. Great flavor though. I freaking love it. Steam it first? I also added extra nutritional yeast and garlic powder. Soothing Mushroom Ramen Soup with Crispy Tofu, Strawberry Beet Smoothie (Dairy Free, Nut Free). This was delicious and easy to make! I made this yesterday, and the flavor was wonderful but the cheese did not melt right….it was still quite grainy. Noodles ~ Elbow noodles are classic for mac and cheese, but this sauce will work with any of your favorite noodle shapes. Reduce heat to medium-low, cover and cook for 10 minutes, stirring occasionally, until the squash is tender and mashes easily with a fork. I followed this recipe to a T, crossed my fingers and served it to my VERY picky boys LOVED it!! . Drain (6). As an Amazon Associate I earn from qualifying purchases. If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback. I ended up with some leftover sauce, so I’m going to drizzle it on some steamed broccoli tomorrow for lunch. I really want to make this butternut squash macaroni & cheese soon! Next time I will use less milk and I think it will be just perfect. fine sea salt and freshly-cracked black pepper, to taste. Let me know how it turns out! Yes, you can freeze the cheese sauce. :). I should have blended mine a little longer because it was slightly ‘grainy’. But if you DO want nutritional yeast, it adds that little extra something that makes the mac n’ cheese taste more like, well, cheese. *To save time, feel free to use pre-chopped butternut squash found in the produce section of the grocery store. Stir the sauce into the cooked noodles and serve! My immersion blender worked well. Just use your judgement about how much sauce you’re making to avoid any splatter. I’m excited to try this recipe! Add butternut squash sauce to the macaroni noodles and stir, making sure every noodle is covered in sauce. My husband knew it needed crumbled bacon…. I’d love to try this, but my partner is allergic to all nuts. Those things sure are handy. Thanks for the great recipe! This recipe was fantastic, my two young daughters thought it was delicious and they avoid vegetables at all costs! Thanks for the great recipe. Thank you for your feedback! The perfect fall mac and cheese! You may need to adjust the liquid amount, as well, depending on how much nooch you add. This is my blog where I share delicious plant based recipes for the whole family. Turmeric adds extra oomph to the bright golden color. – Taste is spot on. No nutritional yeast. Healthy Pumpkin Mac And Cheese. I might reduce the milk a bit so it’s cheesier and thicker. Thank you for the recipe without nutritional yeast! Thank you … I am wondering if it would be possible to make this a baked mac and cheese at the end, with bread crumbs on top? Can you use cashew flour (ground cashew) instead of soaked cashews? If so, what quantity? Kid approved! Went to taste the sauce and holy yummy!! This is absolutely amazing!! Thank you so much for this nutritious idea. The PERFECT vegan mac and cheese! If you happen to have some mac-and-cheese-loving kiddos in the house too, I am certain this recipe would also be a great way to sneak some extra squash onto their plates. I didn’t use the sage leaves, but added a little sage powder to it. Notify me of followup comments via e-mail. It costs more to buy the pre-chopped kind, but it can save you time for sure. You will need 1 pound of cooked squash, which is about 2 cups mashed cooked squash or one (15-ounce) can of butternut squash. Warm through if needed. ★☆ But not in a bad way! Thank you for this great recipe. Vegan Stuffed Butternut Squash with Lentil & Apple filling is a hearty and satisfying plant-based main course for any winter dinner and makes for a showstopping holiday meal! This will help the cheese to melt well. This recipe is perfect!!! How To Make Vegan Mac And Cheese. The vegan macaroni and cheese recipes out there are definitely hit or miss… and the bad ones are really bad.. My other option would have been to put it in a casserole dish and bake it in the oven to tighten it up some. Then add in the butternut squash and vegetable stock and stir to combine. *If you are making this sauce on it’s own without the noodles, you can use water, unsweetened plain non-dairy milk, or the cooking liquid from the squash/onions in place of the pasta cooking water. My husband said this was the best Mac and cheese ever! I just made this for the first time today, and my boyfriend and I loved it. I’ve also lightened up the sauce a bit by using milk instead of cream and using a small-but-mighty handful of flavor-packed sharp cheddar cheese, all of which still somehow magically yields the most luxurious, silky, creamy butternut cheddar sauce. It also heated up so well the next day – I usually find reheated pasta becomes congealed, but this was much better. Happy first day of autumn, everyone! The sauce by itself is great for prepping ahead. ★☆ I made this recipe for my baby (okay, and me). yeeeeessssss this is so good!! Made from all whole food plant based ingredients, it's healthy for you too! You can also watch me on YouTube show you how to make it!. Yes, that should work just fine! I used unsweetened cashew milk. My favorite thing in life is time spent around the table. Meanwhile, heat the butter in a separate large sauté pan until melted. I’m so glad I checked the other recipes out. A clove of fresh garlic can be used instead of the garlic powder. I use an immersion blender after adding the milk to blend it together easily. Revamp mac ‘n’ cheese with broccoli, spinach and peas, plus a crunchy nut and seed topping. Required fields are marked *. Best of the recipes for this dish that I’ve tried! I’m so glad it worked out, Ali, and that you both loved it! I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier. Using the cashew milk made it really creamy. Add the sage leaves (if using) and sauté for 1-2 minutes until crispy. I have even been known to sneak butternut squash into my Thanksgiving stuffing from time to time. *Although the peel of butternut squash is edible, peel it! Vegan mac and cheese can be made a number of different ways. You can also freeze it! Just be sure to taste and adjust seasonings as necessary. Made this tonight for dinner and absolutely delicious! Saving this recipe! I remember back when I first went vegan, trying a recipe that attempted to mimic the cheesy taste by using a combination of nutritional yeast and Dijon … Try it here: Bacon Butternut Squash Cornbread Stuffing. My thoughts: Ratio of milk to squash favored milk way too much. Required fields are marked *, Rate this recipe Add the garlic and sauté for 1 minute, stirring occasionally. Thank you <3. SO GOOD! Start with 1 to 2 tablespoons. Transfer the sage leaves to a separate plate and set aside. Cook the squash/onion/cashew mixture until the squash is tender. I followed the recipe exactly except for the sage leaves and it was really just kind of bland. Pleasing vegans, omnivores, adults, and kids alike, this Butternut Squash Mac and Cheese is one creamy pasta dish you don’t want to miss! No oil. It also freezes beautifully and can be thawed/reheated without losing any of the creamy texture. Hemp seeds would probably work great, though I haven’t personally tried it. I bought block cheddar cheese (light) and shredded it, and added it all into the milk mixture on the stove once it was hot. Should I use the veggie stock if I’m using canned (pumpkin, in this case)? We loved it! Loved it. I left it in and added the milk and it became quite runny. Your email address will not be published. I absolutely love your recipes and make them all the time. Made with real whole food ingredients, this Butternut Squash Mac and Cheese will become a regular on your dinner table! My daughter and I loved it. yummy. I also think microwaving the chopped squash and broth might help it cook faster. Cashews ~ Raw cashews blend up silky smooth and help to give this dish its thick creamy texture. I’ve recently tried butternut squash for the first time and have been obsessed. Spices ~ Mustard provides a sharp, tangy kick that balances the the other flavors and helps to create a “cheesy” taste. If I cook the pasta less and top with breadcrumbs and bake? Add the squash and onions along with the raw cashews to a pot and cover with water by about 1 to 2 inches (4). Small shells, penne, and rotini are our other faves for this dish. Made this tonight after the kids had football practice. (Pre-shredded cheeses are often made with an added coating that can cause clumping when added to a sauce. ... All of the comfort of warming macaroni cheese, with butternut noodles instead of pasta. *Although the peel of butternut squash is edible, *If you are making this sauce on it’s own without the noodles, you can use water, unsweetened plain non-dairy milk, or the cooking liquid from the squash/onions, *This sauce is already gluten free. I stumbled across this blog when I saw a different recipe get shared on Facebook. Hi, Carrie. Could you use roasted but unsalted cashews for this recipe? You will not believe how good this is!!! This butternut squash mac and cheese is healthy! Pour the butternut cheese sauce on top of the pasta, and toss to combine. No processed cheese. Off for seconds!! Bring a large pot of generously-salted water to a boil. Try one today! ), broth, cheddar, and a little nutmeg is fantastic! (And also a great way to use up some leftover butternut squash, be it raw, canned, or roasted!) For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook! Blending the sauce definitely made the difference. This is the BEST vegan butternut squash mac and cheese you'll ever have! Try it! ★☆. The sauce recipe halved makes 3-4 substantial servings. Thanks for your feedback, Hillary! Going to try this tonight! What’s the best way for me to use that in this recipe? My stepson has an allergy to cashews, peanuts, and pistachios. It is a delicious pasta dish that I know you’ll love! ★☆ OMG best vegan Mac and cheese recipe . If you want a thicker, creamier sauce, you might want to withhold a little liquid…and maybe add another 1/4 cup of (soaked) cashews. This healthier Butternut Squash Mac and Cheese recipe is made with lots of good-for-you squash, it’s easy to make in just 30 minutes, and it’s SO cozy and creamy and delicious. Your email address will not be published. – My sauce was very runny so there was no need to add any of the pasta water. And all the better with some seriously tasty food to bring us all together. Reserve 1 cup of the starchy pasta water for later. My sauce was more of a liquid… had to boil it down quite a bit to get to sauce consistency. Sweet and creamy. I halved the recipe. Could I sub canned pumpkin instead of squash? Technically, the peel of this winter squash is edible. So so good! The only thing I’m really dissatisfied about is that for some reason the cheese and the sauce did not combine very well. Add the veggies and cashews to a blender along with the remaining ingredients (7). Loved the addition of the squash – it adds just a hint of sweetness, but if you didn’t tell anyone there was squash in it, they probably wouldn’t know. Or of course, as always, you’re more than welcome to add any other extra veggies (maybe broccoli or mushrooms), proteins (chicken, bacon, sausage), herbs (rosemary, thyme) or nuts (walnuts, pepitas) that sound good too. Also, what would I omit if I used canned? I’ll probably do that next time and get a crispy crust on the top. Yum! I added some pecorino Romano grated cheese and bacon bits too! You will need to add a bit more liquid – plain, unsweetened almond or oat milk works well – when reheating. Is it possible to substitute coconut milk (or fat free milk) in for whole milk? Again, you may need to add a bit more liquid, however, to loosen it up as it will thicken as it sits. First off, I’m happy to report that there is an entire pound of butternut squash hiding in here, with its subtle nutty sweetness that perfectly balances the rest of the savory, creamy sauce. I hope you love this recipe as much as we do! Reserve ½ cup cooking liquid once noodles are done cooking and before draining. I think maybe the squash should be drained before adding it to the blender? It’s a much healthier option than the boxed dairy-free macaroni. Wow, this was really good. Blend until completely smooth. Thanks so much! and so easy to make. I made this tonight using my immersion blender. I’ve tried another squash mac and cheese recipe that was a total fail, but I’ve loved all of your recipes that I’ve tried so far so I’m hopeful! Then very carefully (I recommend slightly opening the cap on the blender lid, so that excess steam can escape) pulse the mixture until smooth. This Butternut Squash Mac and Cheese is so flavorful and packed full of butternut squash! Can you use an immersion blender for the squash instead of a regular blender? So I was a little worried going into this, but pleasantly surprised with the outcome. Try serving it over baked potatoes or steamed broccoli, use it as a dip for tortilla chips or french fries, or stir it into soups or chilis. Hi, Lily. This was delicious! Optional add-ins ~ For an extra “cheesy” flavor, try adding 2 tablespoons of nutritional yeast or 1 tablespoon of mellow white miso. Quite a few people have mentioned using white beans in place of the cashews with great success. Roast it first? Perfect Fall dish. This Easy Cheesy Butternut Squash is cooked in a skillet … Here are a few of our favorite vegan, plant-based mac and cheese recipes that are as healthy as they are comforting. And I’ve already been raving about the recipe to friends and family! Pumpkin or sweet potato can be used instead though both will give slight flavor variations to the final dish. They blend up super creamy and have a mild sweet flavor that complements the other flavors of the butternut squash mac and cheese. I just bought an acorn squash. To make the final dish gluten free, choose gluten free noodles. The sage adds some awesome fall notes. Can’t wait to try it! I’ll definitely make this one again, but as mentioned above, blend the sauce longer and then bake in the oven, I just made this and it taste great. I noticed that it definitely needs Dijon, for my tastes. Let me know how it turns out! You can also subscribe without commenting. Serve warm, garnished with the crispy sage leaves if desired. I was wondering if cauliflower would work? Cauliflower will work, but it would be more like an Alfredo sauce. I halved it, using a whole honey nut squash the first time, and half a Koginut the second time. *This dreamy butternut squash mac and cheese sauce is so versatile. Add butternut squash, onions and cashews to a pot and cover with water by at least an inch or two. You won’t taste it in the final dish, but it gives a little extra something to the background flavors. Save my name, email, and website in this browser for the next time I comment. I’ve also used it for a butternut squash soup. Let me know what you try! *Use raw cashews. I was always taught to add a pinch of nutmeg to creamy “white” sauces. Taste and season the sauce with salt and pepper as needed. Any tips :). Easy. I added cooked broccoli and mojo chicken to our bowls and then topped with the noodles and sauce. It’s made with 100% whole food ingredients – No soy. Some use store-bought vegan cheese, some use potatoes and carrots, some start with a roux, and of course, this version uses butternut squash. This comforting and creamy family pasta bake is given a … I added some American cheese to amp up the cheesy flavor and then topped with crumbled bacon. Girl this one was yum yum YUM! *Shredding the cheese: I highly recommend purchasing a block of cheese and then shredded it yourself. Add in the milk and give the mixture a quick stir. Hi, Ali. OMG! Hope you enjoy! In fact, I probably should have added a bit of arrowroot powder to it to thicken it up. Highly recommend. I swerved this to two 8 year olds and they both loved it; I had seconds myself. It has become a dish you crave ☺️. That butternut squash cheese sauce is endlessly rich and comforting. Continue cooking until the stock reaches a simmer. cooked according to package directions (use gluten free noodles, if desired), or from the squash/onion…either one will work). Thank you for your comment! I’ve never worked with cashew flour before so I can’t say how much, but I would assume it would work just fine. Quick, easy, and so delicious! I’m preparing this dish on a Saturday, and was wondering what level of sage you recommend on the weekends? *Butternut squash options: The recipe above is written for raw butternut squash. I think lots of different cheeses work in this dish. 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