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Creamy Butternut Squash Mac and Cheese

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 550
A comforting vegan-friendly pasta dish featuring roasted butternut squash blended into a creamy sauce, perfect for a cozy meal.

Ingredients

Vegetables

  • 2 cups butternut squash cubed
  • 1/2 cup canned coconut milk
  • 1/4-1/2 cup broth or bone broth (to thin out sauce)
  • 1/3 cup raw cashews (soaked then drained)
  • 3 tbsp nutritional yeast
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • pepper to taste pepper (to taste)
  • 1 cup shredded cheddar cheese (optional if not dairy-free)
  • 1 8 oz box oz pasta (e.g., chickpea pasta) (for extra protein)

Instructions 

  • Preheat oven to 400°F (200°C). Peel and cube the butternut squash.
  • Roast squash for 25-30 minutes. Meanwhile, cook pasta as directed.
  • Blend roasted squash with coconut milk, soaked cashews, broth, nutritional yeast, spices, and cheese until smooth.
  • Drain pasta, mix with sauce, and serve hot.

Notes

For a creamier sauce, add more broth or coconut milk as needed.
Calories: 550kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: butternut squash, pasta, Vegan