Pretty much every single recipe I can think of these days includes some sort of squash as the main ingredient. I guess it must be squash season! This is my second edition of upgrading a few of my older fall recipes. A few weeks ago I updated this Fall Quinoa Salad and today I give you Vegan Butternut Squash Mac N Cheese with Crispy Sage Breadcrumbs that is based off of this recipe.
This was my first time cooking with butternut squash this season and I forgot how amazingly delicious it smells when you cut into it! It is sweet and comforting, just like winter squash should be. Squash can be a little intimidating to cook with because it looks like it is hard to get into. There are a few different types of winter squash that you don’t have to peel in order to enjoy, but butternut squash has a pretty thick skin so you definitely want to peel this one.
The butternut squash starts to sweat a bit once you peel it so you have to hold on tight! Once you peel it, you will make a cut just above the larger bottom part that has all the seeds in it and then cut that part in half. Scoop all the seeds out and then cut the squash into bite size pieces. You can boil the squash kinda like you would do with potatoes but my absolute favorite way to prepare it is to roast it. It brings out such great flavor and is the perfect preparation for making this mac n cheese!
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Vegan Butternut Squash Mac N Cheese with Crispy Sage Breadcrumbs
- Total Time: 1 hour 50 minutes
- Yield: 6 1x
Ingredients
- 1 butternut squash, peeled, seeded and cut into 1 inch chunks (9–10 cups)
- 3 cloves garlic, peeled
- 3 teaspoons olive oil
- 1 1/4 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 3 tablespoons nutritional yeast
- 1/2 teaspoon paprika
- 1/2 teaspoon herbs de Provence or other dried herbs
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon onion powder
- 2 1/2 cups plain unsweetened almond milk
- 12 ounces dried pasta
- 1/2 cup breadcrumbs, gluten free if necessary
- 2 tablespoons earth balance or butter
- 2 tablespoons finely chopped sage leaves
Instructions
- Pre-heat oven to 400 degrees Fahrenheit. Place cubed butternut squash and garlic cloves on large sheet pan and toss with olive oil, 1 teaspoon salt and 1/4 teaspoon black pepper. Bake butternut squash until fork tender, about 50 minutes.
- Turn the oven down to 350 degrees. Cook pasta according to package directions. While pasta is cooking, add the roasted butternut squash, nutritional yeast, herbs de provence, nutmeg, 1/4 teaspoon salt, onion powder, paprika, 1/4 teaspoon black pepper and almond milk to a blender and blend until you have a creamy sauce.
- Add the cooked pasta and butternut squash sauce to a large bowl and mix until combined. Pour mixture into a large backing dish (about 9×11). Use a spoon to smooth out the top. Heat a small saucepan over medium heat and add the butter. Once butter is melted, add the bread crumbs and sage and stir until combined. Evenly top the mac n cheese with the bread crumbs and bake until heated through and topping is crispy, 25-30 minutes.
- Prep Time: 20 mins
- Cook Time: 90 mins
- Category: Entree, Gluten Free, Vegan
This is fabulous! We added a little chipotle seasoning to give a touch a heat and roasted without the olive oil but otherwise kept to the recipe. I’m amazed there are leftovers. Everyone wanted more!
I love the addition of the chipotle!!
This is amazing! Thank you so much for posting. I love it on nachos and tacos; my husband had no idea he was eating squash (tee hee)! Haven’t tried it on macaroni yet but I’m certain it was be equally delish.
Yah! So glad to hear it! 🙂
Can this recipe- or the one-pot coconut curry quinoa lentil and sweet potatoes recipe be made to be stored frozen for future dinners? Thanks!
Yes! I would just store them in an airtight container and then let thaw for a few hours before heating them in the oven or a pot on the stovetop 🙂
Could I use canned Butternut Squash instead? I have a 15 oz can.
Yes, that should definitely work!
hi..do you have any nutritional information on this recipe? Calories? Fat? thank you
Hi Karin, Unfortunately I don’t at this time but am working on getting that information available for more of my recipes. Thank you!
Looks delicious. How many cups of frozen squash ? Pieces are smaller so 10 cups of chunks seems like too much. Thanks.
Hi Diana, I would maybe do 7-8 cups. The recipe should be pretty easily adaptable if the amount isn’t exact!
10 out of 10! Will definitely be making this again.
So glad you liked it! Thank you!!