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plate of butternut squash Mac and cheese

Simple Roasted Butternut Squash Mac and Cheese

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  • Author: Britt Berlin
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes
  • Yield: 8 1x
  • Category: Dinner
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

This ridiculously easy one pot butternut squash mac and cheese is just as rich and indulgent as classic, but with added roasted butternut squash and kale for a deeply flavorful and hearty fall meal! Just 5 simple dairy free ingredients, you can either bake the butternut squash Mac and cheese or simply serve as is for a delicious holiday side or comforting winter dinner the whole family loves!

Ingredients

Scale

Roasted Butternut Squash:

  • 1 large butternut squash, rinsed, de-seeded, and chopped (you can leave the peel on)
  • 1 tbsp olive oil
  • 1 tsp sea salt
  • 1 tsp onion powder
  • 1 tsp garlic powder 

Cheese Sauce:

  • 16 ounces pasta of choice
  • 5 cups water
  • 3 cups chopped kale, optional
  • 1 cup (240 mL) dairy free milk
  • 8 ounces vegan shredded cheese
  • 8 ounces vegan cream cheese

Instructions

  1. Prep: Preheat the oven to 400F, and line a baking sheet with parchment paper.
  2. Roast: Arrange the diced butternut squash onto the baking sheet, and toss with the olive oil, onion powder, garlic powder, and sea salt to evenly coat. Roast for 38-42 minutes, or until the edges of the butternut squash are golden and crispy. Remove from the oven and let cool. Keep the oven on if you plan on baking the Mac and cheese.
  3. Cook the pasta: While the butternut squash is cooling, bring a large pot of water to a rolling boil. Add in your pasta of choice, and cook according to the packaging. Add in the chopped kale with 5 minutes left to cook your pasta. Drain the pasta except for 1 cup of the pasta water and keep the pasta, kale, and reserved pasta water in the pot.
  4. While the pasta is cooking: Blend the butternut squash with the dairy free milk in either a heat-safe blender or using an immersion blender. 
  5. Finish the sauce: Add in the roasted butternut squash puree, along with the shredded vegan cheese and cream cheese. Toss to evenly coat and melt the cheeses all together. Now you can either serve here or move onto the baking portion.
  6. Bake: Pour the Mac and cheese into a 10×13″ casserole dish and top with additional cheese or breadcrumbs if desired. Bake for 20 minutes. 
  7. Serve: Serve warm with your choice of sides (see blog post) and enjoy!
  8.  

Equipment

Notes

Gluten free: Use your favorite gluten-free pasta.

Storage: You can store any leftovers in an airtight container in the fridge for up to 5 days.

Find it online: https://thebananadiaries.com/vegan-butternut-squash-mac-and-cheese-recipe/