Vegan Butternut Squash Mac (Printable version)
Creamy plant-based elbow macaroni with roasted butternut squash and savory sauce.
# What you need:
→ Pasta
01 - 12 oz elbow macaroni or other short pasta
→ Roasted Butternut Squash
02 - 1 medium butternut squash (about 1 lb 2 oz), peeled and cubed
03 - 1 tbsp olive oil
04 - 1/2 tsp salt
05 - 1/4 tsp black pepper
→ Sauce
06 - 1 small yellow onion, diced
07 - 3 cloves garlic, minced
08 - 1 tbsp olive oil
09 - 1 cup unsweetened plant milk (oat or soy)
10 - 1/2 cup raw cashews, soaked in hot water for 20 minutes and drained
11 - 3 tbsp nutritional yeast
12 - 1 tbsp lemon juice
13 - 1 tsp Dijon mustard
14 - 1/2 tsp smoked paprika
15 - 1/4 tsp ground turmeric
16 - 1/2 tsp salt
17 - 1/4 tsp ground black pepper
→ Crispy Topping
18 - 2 tbsp panko breadcrumbs
19 - 1 tbsp olive oil
20 - 1 tbsp chopped fresh parsley
# How To:
01 - Preheat oven to 400°F for roasting the butternut squash.
02 - Toss cubed butternut squash with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper on a baking sheet. Roast for 20–25 minutes until tender and lightly caramelized.
03 - Cook pasta according to package instructions until al dente. Drain and set aside, reserving a small amount of pasta water if needed.
04 - Heat 1 tbsp olive oil in a skillet over medium heat. Sauté diced onion for 5 minutes until translucent. Add minced garlic and cook for another minute until fragrant.
05 - In a blender, combine roasted squash, sautéed onion and garlic, soaked cashews, plant milk, nutritional yeast, lemon juice, Dijon mustard, smoked paprika, turmeric, 1/2 tsp salt, and 1/4 tsp pepper. Blend until completely smooth and creamy.
06 - Return drained pasta to the pot. Pour sauce over pasta and stir over low heat until warmed through and creamy. Adjust seasoning with additional salt and pepper if needed.
07 - For a crispy topping, mix panko breadcrumbs with 1 tbsp olive oil and sprinkle over the mac and cheese. Place under the broiler for 2–3 minutes until golden and crunchy.
08 - Serve hot, garnished with chopped fresh parsley if desired.
# Expert Advice:
01 -
- The roasted butternut squash adds natural sweetness and a gorgeous golden orange color that makes every bowl feel like sunshine
- Cashews create that crave worthy creamy texture without any dairy but nobody will miss it
- Leftovers reheat beautifully for tomorrow's lunch making it perfect for meal prep Sundays
02 -
- Soak those cashews in hot water for at least 20 minutes or your sauce will be grainy instead of silky smooth
- Don't skip roasting the squash raw squash lacks that deep sweet caramelized flavor that makes this sauce special
- Blend longer than you think you need to scrape down the sides and keep going until it's completely velvet smooth
03 -
- Reserve some pasta water before draining in case your sauce needs thinning a splash makes all the difference
- Use a high speed blender if you have one for the silkiest sauce possible though a regular one works fine with patience