Vegan Butternut Squash Macaroni and Cheese Recipe

Name: Vegan Butternut Squash Macaroni and Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces, weight Fusilli Pasta; 2 cups Cubed Butternut Squash; 1/4 cups Cashews, Soaked For 1 Hour; 1- 1/2 cup Plain Almond Milk, Divided; 2 Tablespoons Earth Balance Or Other Vegan Butter Substitute; 2 Tablespoons Flour; 1/2 teaspoons Salt; 3 Tablespoons Nutritional Yeast; 1/4 teaspoons Ground Nutmeg; 1/4 teaspoons Ground Mustard

Servings: persons

1
Preheat oven to 375 degrees F. Boil pasta in a pot of salted water until al dente.
2
Drain and set aside.
3
Place squash in a steamer basket set over boiling water and cover.
4
Cook for about 1520 minutes or until easily pierced with a fork.
5
Remove from heat and allow to cool slightly, then transfer to a high speed blender or food processor and puree until completely smooth.
6
If any lumps remain, pass through a fine mesh sieve.
7
Set aside.
8
Blend cashews and 1/2 cup of almond milk in a food processor or high speed blender until completely smooth.
9
Pass mixture through a fine mesh sieve to remove any solids.
10
Melt vegan butter in a medium saucepan and add flour.
11
Cook over medium heat, stirring often, until flour is cooked through and mixture has turned golden brown, about 3 minutes.
12
Gradually add remaining 1 cup almond milk to saucepan, salt, nutritional yeast, nutmeg, ground mustard and cayenne.
13
Stir to combine and cook until mixture has thickened, 35 minutes.
14
Fold in reserved butternut squash puree and stir until incorporated.
15
Add pasta to pot and combine with sauce.
16
Spoon into greased individual ramekins or a 9x9 inch baking dish.
17
Bake for about 20 minutes.

1247

kcal

Calories

111

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 ounces, weight Fusilli Pasta, 2 cups Cubed Butternut Squash, 1/4 cups Cashews, Soaked For 1 Hour, 1- 1/2 cup Plain Almond Milk, Divided, and more.

Yes, Vegan Butternut Squash Macaroni and Cheese falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vegan Butternut Squash Macaroni and Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions