Vegan Butternut Squash Mac (Printable Version)
Creamy, dairy-free pasta with roasted butternut squash and a flavorful cheese sauce.
# What You'll Need:
→ Pasta
01 - 12 oz elbow macaroni or small pasta shells
→ Vegetables
02 - 1 medium butternut squash, peeled and cubed (about 2 lbs)
03 - 1 small yellow onion, roughly chopped
04 - 2 garlic cloves, peeled
→ Sauce Base
05 - 1/2 cup unsweetened plant-based milk (oat, almond, or soy)
06 - 1/4 cup nutritional yeast
07 - 2 tbsp olive oil
08 - 1 tbsp lemon juice
09 - 2 tsp Dijon mustard
10 - 1/2 tsp smoked paprika
11 - 1/2 tsp ground turmeric (optional)
12 - 1 tsp salt, plus additional to taste
13 - 1/2 tsp ground black pepper
→ Topping (optional)
14 - 1/4 cup panko breadcrumbs
15 - 1 tbsp olive oil
16 - 1 tbsp chopped fresh parsley
# Step-by-Step:
01 - Preheat oven to 400°F. Line a baking tray with parchment paper. Spread butternut squash cubes, onion, and garlic on the tray. Drizzle with 1 tablespoon olive oil, sprinkle with salt and pepper, and toss to coat evenly.
02 - Roast the vegetables for 25 minutes until the squash is fork-tender and lightly caramelized.
03 - While vegetables roast, bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.
04 - Transfer roasted vegetables to a blender. Add plant-based milk, nutritional yeast, 1 tablespoon olive oil, lemon juice, Dijon mustard, smoked paprika, turmeric (if using), 1 teaspoon salt, and 1/2 teaspoon pepper. Blend until smooth and creamy. Adjust seasoning as needed.
05 - Return drained pasta to the pot. Pour sauce over pasta and mix thoroughly to coat. Gently heat on low for 2 to 3 minutes, stirring occasionally, until warmed through.
06 - For a crunchy topping, combine panko breadcrumbs with 1 tablespoon olive oil. Sprinkle over pasta in an ovenproof dish and broil for 2 to 3 minutes until golden brown.
07 - Serve hot, garnished with chopped fresh parsley.
# Expert Advice:
01 -
- The sauce is naturally sweet from roasted squash but stays savory and complex thanks to smoked paprika and Dijon mustard, hitting comfort-food notes without heaviness.
- It comes together in under an hour and uses just one blender, so cleanup won't kill your vibe.
- Whether you're vegan or just squash-curious, nobody at the table will feel like they're eating a compromise dish.
02 -
- Nutritional yeast is non-negotiable—it's what makes this taste like cheese sauce and not just blended squash; buy it from the bulk section or online if your store doesn't stock it.
- Don't over-blend or the sauce becomes thin and watery; stop as soon as it's smooth and creamy, about 1–2 minutes.
- The pasta water starch matters more here than in regular mac and cheese; it helps the dairy-free sauce cling instead of pooling at the bottom.
03 -
- Make the sauce ahead and refrigerate it for up to three days; reheat gently with a splash of milk to loosen it before tossing with warm pasta.
- If the sauce is too thick when it cools, thin it with a little more plant-based milk, adding a splash at a time until it reaches the consistency you want.
- Oat milk creates the silkiest sauce, but any unsweetened plant-based milk works—taste and adjust seasoning since different brands vary in saltiness.