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Butternut Squash Mac & Cheese

Indulge in the ultimate comfort food with a healthy twist! This Butternut Squash Mac & Cheese is unbelievably creamy, rich, and satisfying, without any dairy. Tossed with your favorite pasta, it's a wholesome, family-friendly dinner that proves plant-based eating can be pure comfort in a bowl.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 8
Course: Main Course
Cuisine: Plant Based
Calories: 288
Ingredients Method Notes

Ingredients
  

  • 3 cups butternut squash cubed & roasted*
  • 1 cup unsweetened plant milk
  • ½ cup raw cashews soaked OR white beans
  • 3 tbsp nutritional yeast
  • 1 tbsp miso paste or 1 tsp Dijon mustard
  • ½ tsp smoked paprika
  • 1 tsp garlic
  • 1 tsp onion powder
  • Salt & pepper to taste
  • 1 lb pasta of choice

Method
 

  1. Roast squash at 400°F for 25 mins until caramelized.
  2. Blend squash, cashews/beans, plant milk, nutritional yeast, miso/mustard, spices until creamy.
  3. Cook pasta, reserve ½ cup water. Toss with sauce, thin if needed.
  4. Top with toasted breadcrumbs, pumpkin seeds or parsley.

Notes

* To roast the squash: cut the squash in half, roast in the oven 400 degrees for 45 minutes. Spoon out seeds. 
** To make it faster, instead of roasting, peel and cube squash and boil for 10-12 minutes. 
Total time if roasting is 1 to 1:15 hours. Total time if boiling is 30-35 minutes.