Enjoy a creamy, comforting vegan butternut squash mac and cheese that’s dairy-, nut-, and soy-free, ready in under an hour. This simple, crowd-pleasing fall favorite is rich, subtly sweet, and perfect for weeknights or holiday menus.
Why You’ll Love Butternut Mac and Cheese
This recipe delivers the creamy, “cheesy” satisfaction of classic vegan mac and cheese but swaps dairy for vibrant butternut squash. The squash adds natural sweetness, a silky texture, and extra nutrients—like vitamins, minerals, and antioxidants—while keeping the dish light and flavorful.
Rather than relying on nuts or soy, the sauce is built from pantry-friendly staples: cooked butternut squash blended with vegetable broth, nutritional yeast for cheesy umami, Dijon mustard, onion, garlic, a hint of red pepper flakes for warmth, and a simple flour-based roux with plant-based milk to thicken. The result is a smooth, savory sauce that coats pasta beautifully.
This recipe comes together in about 45–50 minutes, makes excellent leftovers, and works well as a main course or a side for holiday spreads. It’s easy to customize with add-ins and is approachable for cooks of all levels.
The Ingredients
Refer to the recipe card below for the full ingredient list and exact quantities. Key components include butternut squash, vegetable broth, nutritional yeast, onion, Dijon mustard, pasta, plant-based milk, vegan butter, flour, and basic seasonings.
Recipe Variations and Add-Ins
- Lemon juice or vinegar: A splash of lemon juice, white wine vinegar, or apple cider vinegar brightens the sauce and mimics the tang of dairy cheese.
- Soaked cashews: For extra richness, blend ½–1 cup soaked raw cashews with the squash (optional).
- Seasonings: Add depth with smoked paprika, a pinch of nutmeg (recommended), or fresh/dried herbs like sage, thyme, or rosemary.
- Extra vegetables: Stir cooked carrots, potatoes, or parsnips into the sauce for more hidden veggies, or mix in peas, spinach, kale, mushrooms, broccoli, or zucchini for color and texture.
- Protein options: Top or mix in crispy air-fryer chickpeas, pan-fried tofu, or plant-based sausages for added protein.
- Crisp topping: Sprinkle with panko or regular breadcrumbs (or gluten-free crumbs) and broil, or scatter toasted seeds or nuts if allergies are not a concern.
How to Make Butternut Squash Mac and Cheese
Step 1: Bring a large pot of water or broth to a boil. Add peeled and chopped butternut squash and simmer 10–15 minutes, until tender. Drain well.
Step 2: Place the cooked squash in a food processor or blender with vegetable broth, nutritional yeast, diced onion, and Dijon mustard. Process until completely smooth and creamy.
Step 3: Cook pasta according to package directions, subtracting 1–2 minutes for al dente. Meanwhile, melt vegan butter in a medium pan over medium-low heat. Whisk in the flour and cook 1–2 minutes to form a roux.
Step 4: Gradually whisk in plant-based milk and the blended butternut mixture. Add salt, pepper, garlic, and red pepper flakes to taste. Continue stirring until the sauce thickens, about 1–2 minutes. Remove from heat and adjust seasonings.
Step 5: Fold the drained pasta into the sauce until well coated. Serve immediately while warm.
Baked option: Transfer the sauced pasta to an ovenproof dish, top with breadcrumbs and/or vegan cheese, and bake at 350°F (175°C) for 15–20 minutes, or broil briefly to crisp the top.
FAQs
This versatile sauce is excellent over roasted vegetables, baked potatoes, fries, nachos, or drizzled on grain bowls.
Yes. Cooked squash keeps 2–3 days in the fridge or freezes for several months. The sauce can be made 4–5 days ahead and reheated with a splash of plant milk or broth before tossing with pasta.
It tastes like a traditional vegan mac and cheese with added creamy sweetness and a subtle earthy note from the butternut squash—comforting and flavorful.
Pro Recipe Tips
- Cooking time varies: Squash size and cooking method (boil vs. roast) affect timing.
- Cut prep time: Use pre-chopped fresh or frozen squash, or canned puree.
- Cook pasta al dente: It will continue to soften in the sauce; if planning to reheat, cook pasta about 75% through so it doesn’t get mushy.
- Adjust sauce consistency: Thin with extra broth, pasta water, or plant milk; thicken with soaked cashews or white beans if desired.
Serving Suggestions
Serve this hearty mac and cheese as a main or part of a larger holiday menu. It pairs nicely with:
- Vegetables: Charred or roasted broccoli, sautéed asparagus, caramelized Brussels sprouts, or green beans.
- Bread: Garlic bread, crusty no-knead loaf, skillet cornbread, or soft dinner rolls.
- Salads: Roasted beet and kale salad, shaved Brussels sprout salad, raw carrot salad, or a broccoli salad.
Storage Instructions
Store leftovers in an airtight container in the fridge for 3–5 days—the flavors often deepen after a day. The sauce will thicken and the pasta will soften.
Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Microwave in 30-second intervals, stirring between, or warm gently on the stovetop with extra broth or plant-based milk to loosen the sauce.
Butternut Squash Mac and Cheese
Ingredients
- 2 cups butternut squash, peeled and chopped (about 1/2 large)
- 2 tablespoons vegetable broth
- 1 ½ cups nutritional yeast
- ½ large white onion, diced
- 1 tablespoon Dijon mustard
- 1 pound pasta
- 2 tablespoons vegan butter
- 1 ½ tablespoons all-purpose flour
- ¾ cup plant-based milk
- Pinches of salt, pepper, red pepper flakes, and garlic (optional)
Instructions
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Bring a large pot of water to a boil and add the chopped butternut squash. Cook 10–15 minutes until tender, then drain.
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Place cooked squash in a food processor with broth, nutritional yeast, onion, and mustard. Blend until smooth and set aside.
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Cook pasta according to package directions; drain and set aside.
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In a medium pan, melt vegan butter over medium-low heat. Whisk in flour and cook 1–2 minutes. Gradually whisk in plant-based milk and the blended squash mixture. Stir until the sauce thickens (1–2 minutes). If too thick, add more plant milk. Remove from heat, stir in the pasta, and serve warm.
Notes
To roast the butternut squash instead of boiling, preheat oven to 400°F (200°C). Halve the squash, place face down on a baking sheet, and roast 30–45 minutes until tender.
- Cooking time varies: Depends on squash size and cooking method.
- Cut down prep: Use pre-chopped fresh or frozen squash, or canned puree.
- Al dente pasta: Pasta continues to soften in the sauce; for leftovers, undercook by about 25% so it reheats better.
- Adjust consistency: Thin with broth or plant milk; thicken with soaked cashews or white beans if desired.