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

This butternut squash mac and cheese made with an entire pound of butternut is insanely creamy, savory and oh so comforting. A lactose free mac and cheese from scratch that you won't believe it's vegan, gluten free and healthy. Cozy, nutritious and really easy to make.
Course Pasta
Cuisine American Italian
Keyword butternut squash mac and cheese, dairy free
Servings 4 people
Calories 554kcal
Author Florentina

Ingredients

Instructions

  • Bring a pot of water to a rolling boil. Add a generous pinch of salt and the butternut squash. Simmer until tender, about 10 minutes or so. Using a slotted spoon transfer the squash to the bowl of a powerful blender together with 1 cup of the water. Keep the rest of the water to boil your pasta in.
    1 lb butternut squash
  • Adjust the heat if needed and make sure to bring the water back up to a rolling boil. Add another pinch of salt and stir in the pasta. Cook until al dente according to package direction and drain well.
    3/4 lb pasta rigate
  • Meanwhile preheat a large heavy bottom skillet and sautee the onion with a drizzle of olive oil (or water) and a pinch of salt until softened and it starts to get some color.
    1 yellow onion
  • Transfer the onion to the food processor together with the butternut, water, cashews, nutritional yeast, onion and garlic powders, mustard, salt and miso if using. Process on the hot liquid setting until silky smooth. Taste and adjust seasonings with salt and pepper.
    1 lb butternut squash, 4 Tbsp nutritional yeast, 3/4 cup raw cashew pieces, 3 tsp onion powder, 3/4 tsp garlic powder, 2-3 tsp dijon mustard, 1.5 tsp sea salt, 2 tsp white miso paste, 1 cup water
  • Combine the butternut sauce with 3/4 pound of the pasta. Toss to coat well all over. Keep it extra saucy or add the rest of the pasta if desired.
    3/4 lb pasta rigate

Roasting Method

  • Preheat your oven to 400”F. Toss the butternut squash cubes with a drizzle of olive oil, a good pinch of sea salt and some chili flakes for heat. Spread on a large rimmed baking sheet and roast for 30 to 40 minutes until golden around the edges. Add to the food processor with the cashews, all the spices and 1 cup of water. Process until silky smooth.
    1 lb butternut squash

Notes

  • Butternut Squash - The milder of all winter squashes and pumpkins it lends itself beautifully to the silkiest creamy sauce. You can take the quick route and boil it in the same water you are going to cook your pasta in, or oven roast it with a light drizzle of olive oil and a pinch of salt  @400"F for 30 minutes until lightly caramelized around the edges.
  • Pasta - If you are looking for the ultimate comforting pasta then you know that IGP / Indicazione Geografica Protetta Italian grown durum wheat semolina is my go to. Small shapes with ridges cooked "al dente" are the best to capture lots of creamy sauce. For the healthiest option choose a whole grain pasta or gluten-free if needed. It's also important to have the right pasta to sauce ratio. For an extra saucy mac only use 3/4 lb of pasta, you can still cook one pound bag so you can have extra if you decide you'd like to add more.
  • Grilled Tofu - To prepare the grilled tofu in the photo start with a pack of firm or extra firm tofu (drained + pressed of excess of water + sliced into sticks). Marinade: 1/4 cup Tamari + 1 Tbsp maple syrup + 2 tsp liquid smoke.  Combine and coat all over and allow to sit for 20 minutes. Preheat a cast iron grilled over medium high heat and lightly brush with oil to prevent sticking. Grill the tofu for a couple of minutes on all sides until nice grill marks form. Serve with the butternut mac.

Nutrition

Calories: 554kcal | Carbohydrates: 92g | Protein: 21g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 1029mg | Potassium: 970mg | Fiber: 9g | Sugar: 8g | Vitamin A: 12059IU | Vitamin C: 26mg | Calcium: 99mg | Iron: 4mg