Who doesn’t love mac & cheese? I grew up on it and I love it. This one is creamy, cozy, and 100% plant-based. The secret is this butternut squash. The whole recipe proves comfort food can be both nourishing and nostalgic.
Growing up, mac and cheese was practically its own food group. Every potluck, every Sunday dinner — somebody was bringing it. But this time, we’re keeping all that Southern comfort while swapping out the butter, milk, and processed cheese for wholesome ingredients that love your body back.
Sweet roasted butternut squash blends into a silky, golden sauce that tastes every bit as rich as the original. Add a little dijon for tang, nutritional yeast for that cheesy flavor, and pour it all over hearty whole-wheat pasta. The result? A creamy, dreamy bowl that hits all the same notes of home — without the heaviness.
This version is slightly cheaper than the boxed version and it’s 70 calories less plus all those vitamins and fiber!
Nutrition Highlights
- Packed with vitamin A from the butternut squash (over 300% of your daily needs!)
- Whole-grain pasta gives you long-lasting energy
- Cashews or white beans add plant-based protein and creaminess
- No dairy, no oil, no cholesterol — just clean, cozy comfort food
Pro Tip
If you’re cooking for a crowd, pour it into a casserole dish and bake at 375°F for 15 minutes to thicken the sauce and give it that classic, baked-mac crust.
🌻 Stay Sunny
Comfort food doesn’t have to come with a side of guilt — just love, flavor, and a little Southern sunshine.
Grab a fork, dig in, and taste how good plant-based can be.
Butternut Squash Mac & Cheese
Ingredients
Method
- Roast squash at 400°F for 25 mins until caramelized.
- Blend squash, cashews/beans, plant milk, nutritional yeast, miso/mustard, spices until creamy.
- Cook pasta, reserve ½ cup water. Toss with sauce, thin if needed.
- Top with toasted breadcrumbs, pumpkin seeds or parsley.