Vegan Butternut Squash Mac

The first time I made this butternut squash mac and cheese, my skeptical brother-in-law went back for thirds. I'd spent the whole afternoon roasting squash, the kitchen filling with this incredible caramelized sweetness that made the whole house feel cozy. When I finally pulled the bubbling dish from the oven, that golden sauce coating every elbow of pasta looked so convincingly indulgent that no one believed it was entirely plant-based until I told them. Now it's the dish I make when I need something that feels like a hug but still leaves everyone feeling light and satisfied afterward.

Last November, when my friend Sarah was recovering from surgery and needed meals that were comforting but still nourishing, I dropped off a batch of this mac and cheese. She texted me two hours later saying it was the first thing in a week that actually made her feel like eating again. There's something about that combination of smoky paprika, tangy nutritional yeast, and sweet roasted squash that just hits different when the weather turns crisp and you're craving something substantial.

Ingredients

• 350 g (12 oz) elbow macaroni: Those little curves are perfect for catching every drop of the creamy sauce, but any short pasta will work in a pinch
• 500 g butternut squash, peeled and cubed: Roasting concentrates the natural sweetness and adds this gorgeous caramelized depth that you just can't get from boiling
• 60 g raw cashews, soaked: These become the secret creaminess factor, though white beans work beautifully if you need it nut-free
• 3 tbsp nutritional yeast: Don't skip this, it's what gives that cheesy, savory umami flavor that makes everything taste nostalgic
• 1 tsp smoked paprika: This adds this subtle smokiness that makes the sauce taste like it's been bubbling away for hours

Instructions

Roast the squash:

Toss your squash cubes with olive oil, salt, and pepper, then spread them on a baking sheet and let them roast at 200°C for about 20-25 minutes until they're fork-tender and starting to caramelize at the edges. This step is where all that deep, sweet flavor develops.

Cook your pasta:

While the squash roasts, boil the macaroni according to package directions until just al dente, then drain and set aside. Trust me, slightly undercooked pasta is better here since it will finish cooking in the sauce later.

Sauté the aromatics:

In a skillet over medium heat, cook the diced onion in olive oil for about five minutes until translucent, then add the minced garlic for just one minute more. Your kitchen should smell amazing right now.

Blend the sauce:

Combine the roasted squash, sautéed onion and garlic, soaked cashews, plant milk, nutritional yeast, lemon juice, Dijon mustard, smoked paprika, turmeric, salt, and pepper in a blender and blend until completely silky smooth. Give it a taste and adjust the seasoning if needed.

Combine and warm:

Pour the sauce back into the pasta pot over low heat, add the cooked pasta, and stir gently until everything is coated and warmed through. The sauce thickens up beautifully as it heats.

Add the crispy topping:

Mix panko breadcrumbs with olive oil and sprinkle over the top, then broil for 2-3 minutes until golden and crunchy. Serve hot with fresh parsley scattered on top like confetti.

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This recipe became my go-to for potlucks after I brought it to a winter solstice party and watched three different people ask for the recipe. Something about that golden color and the way the sauce clings to every piece of pasta makes people feel taken care of, like they're eating something that was made with love rather than just ingredients.

Make It Your Own

I've learned that this sauce base is incredibly forgiving. Add steamed broccoli or peas directly into the pasta for extra nutrition and color. Sometimes I throw in handfuls of fresh spinach right at the end so it wilts slightly but keeps its vibrant green, making the whole dish look even more inviting.

Get Ahead Strategy

You can roast the squash and blend the sauce up to two days in advance, keeping it in an airtight container in the refrigerator. When you're ready to serve, just reheat the sauce while the pasta cooks, then combine. The flavors actually deepen after a day in the fridge, making it perfect for meal prep or entertaining.

Serving Suggestions

This mac and cheese holds its own as a main dish, especially with a crisp green salad dressed with something acidic to cut through the richness. A simple arugula salad with lemon vinaigrette or some roasted kale chips alongside makes it feel like a complete meal.

• A glass of crisp, unoaked Chardonnay cuts through the creaminess perfectly
• Garlic bread on the side is never a bad idea
• Serve with steamed green beans for a pop of fresh color

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There's something deeply satisfying about serving a dish that feels indulgent but is actually packed with vegetables and wholesome ingredients. Hope this becomes as much of a comfort-food staple in your kitchen as it has in mine.

Recipe FAQs

→ How do you roast the butternut squash?

Peel and cube the squash, then toss with olive oil, salt, and pepper. Roast at 200°C (400°F) for 20–25 minutes until tender and caramelized.

→ What can be used as a cashew substitute?

Replace soaked cashews with steamed white beans or silken tofu for a nut-free alternative.

→ Can gluten-free pasta be used?

Yes, substitute with gluten-free pasta and breadcrumbs to make the dish gluten-free.

→ How to achieve a creamy sauce without dairy?

Soaked cashews blended with plant-based milk and roasted squash create a rich, smooth, dairy-free sauce.

→ What is a good wine pairing?

Crisp, unoaked Chardonnay or Sauvignon Blanc complement the creamy and savory flavors nicely.

→ Is the topping necessary?

The panko topping is optional but adds a pleasant crunch when toasted under the broiler for a few minutes.