Vegan Butternut Squash Macaroni and Cheese

Last Updated on November 29, 2023 by Christin Gillespie

Vegan Butternut Squash Macaroni and Cheese is the ultimate comfort food made healthy. It’s simple, delicious, and takes no time to make. The best vegan mac and cheese recipe to warm your soul, while sneaking in vegetables and plant-protein too.

I honestly don’t know one person who doesn’t like macaroni and cheese. 

However, most mac and cheese’s at the store are made with some pretty funky ingredients. Especially the one that I grew up eating. I thought…there has to be a better way. 

BOOM! This recipe was born. It’s a nutritious, yet delicious vegan mac and cheese recipe that is loaded with vegetables and packed with protein, while still tasting like the real thing. 

Roasted butternut squash gets blended with some smokey spices, cheesy nutritional yeast, and a splash of non-dairy milk to transpire an irresistibly thick + creamy vegan cheese sauce. Pour it over the cooked lentil macaroni noodles and dinner is served. 

Super straightforward, yet super flavorful. This vegan mac and cheese will put a smile on your face without the harmful ingredients, because life is too short folks!

Why You’ll Love This Recipe

• Quick & Easy: This vegan mac and cheese recipe comes together in under 45 minutes.
• Comfort Food Made Healthy: With the protein from the lentil pasta & the nutrients from the veggies, this is a well-rounded meal that’s hearty & healthy.
• Great for Meal Prep: This vegan macaroni and cheese stores well in the fridge, making it a great recipe to meal prep for quick dinners throughout the week.

Ingredients

• Organic Butternut Squash: Obviously to make this a butternut squash macaroni and cheese! You can buy a whole organic butternut squash and chop it yourself or you can buy pre-cut organic butternut squash!
• Organic Onion: A sneaky extra veggie to add into the butternut squash sauce! I used a medium yellow onion, but use what you have on hand!
• Organic Garlic: Make sure to use fresh garlic and not garlic powder. This ingredient is crucial to build flavor.
• Organic Dijon Mustard: I know it sounds strange, but trust me. A little goes a long way!
• Organic Spices: Onion powder, smoked paprika sea salt, and black pepper, are the spices used to season this butternut squash mac and cheese recipe. 
• Organic Lemon: A squeeze of lemon juice is the perfect touch for the vegan cheese sauce.
• Organic Nutritional Yeast: One of the most important ingredients to give this vegan mac and cheese that signature cheesy taste.  
• Organic Unsweetened Non-Dairy Milk: To help blend the butternut squash, we’ll be adding a splash of organic non-dairy milk to make things smooth. I used organic unsweetened almond milk, but I think cashew milk would pair perfectly. And if you don’t have either, filtered water will do the trick too! If using non-dairy milk, just be sure to use trusted brands – I like MALK Organics or Three Trees.
• Organic Macaroni: It wouldn’t be a vegan macaroni and cheese without them. I love using macaroni noodles that are made with one ingredient – lentil flour. They taste just like the real thing and it’s high in protein!

How To Make

1. Bake. Preheat your oven to 400 degrees Fahrenheit. Add the diced butternut squash, chopped onion, and garlic, to the baking tray lined with parchment paper. Roast for 30 minutes, flipping halfway.
2. Cook the Pasta. As the veggies bake, prepare the pasta. Bring a large pot of water to a boil. Add the pasta & stir to prevent sticking. Cook to al dente according to package directions. Drain the pasta. Return the reserved pasta to the pot. Set aside. 
3. Blend. When the vegetables are done, transfer to a high-speed blender, along with the remaining ingredients.
4. Assemble. Pour the butternut cheese sauce over the pasta. Stir to combine, adding a splash of filtered water, if needed. The sauce should be very creamy.
5. Serve. Ladle the desired amount of pasta into serving bowls. Enjoy!

Tips for Making Perfectly

• Organic Macaroni: If you don’t have macaroni or elbow noodles on hand, use what you’ve got! Truly any pasta shape will pair beautifully with the butternut squash pasta sauce.  
• Protein Noodles: To amplify the protein, I love using macaroni noodles that are made with one ingredient – lentil flour. They taste just like the real thing and it’s high in protein!
• Organic Vegetables: Feel free to add in even more veggies! I think blending roasted carrots and/or cauliflower along with butternut squash would be delicious. Also, stirring in some broccoli or spinach would be great too!
• Organic Butternut Squash: You can either peel and chop your butternut squash or buy it pre-chopped. Whatever is best for you to make this butternut squash macaroni and cheese!

Storing & Reheating

As mentioned above, this recipe is perfect for leftovers & meal prep! Just be sure to let the mac and cheese cool completely before transferring to an air-tight glass container. 

Fridge Storage. Transfer mac and cheese to an air-tight glass container in the refrigerator for up to 4 days. 

Freezer Storage. For longer storage, you can store the butternut squash cheese sauce (without the pasta) in the freezer, in a freezer-safe glass container for up to 2 months. If freezing, make sure to thaw in the fridge overnight before reheating and enjoying with fresh cooked pasta. 

Reheating. To reheat, simply transfer the mac and cheese to a saucepan on the stovetop over medium heat, adding a little extra water or organic unsweetened non-dairy milk as needed until warm. Alternatively, place in a microwave-safe bowl to reheat in the microwave.

More Pasta Recipes You’ll Love

• Vegan Pumpkin Mac and Cheese
• Hummus Pasta
• Vegan Pumpkin Bolognese with Garlic Kale
• Spicy Peanut Butter Noodles

Sharing Is Caring!

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

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