Vegan Butternut Squash Mac N Cheese with Crispy Sage Breadcrumbs

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Vegan Butternut Squash Mac N' Cheese with Crispy Sage Breadcrumbs-8426

Pretty much every single recipe I can think of these days includes some sort of squash as the main ingredient.  I guess it must be squash season!  This is my second edition of upgrading a few of my older fall recipes.  A few weeks ago I updated this Fall Quinoa Salad and today I give you Vegan Butternut Squash Mac N Cheese with Crispy Sage Breadcrumbs that is based off of this recipe.

This was my first time cooking with butternut squash this season and I forgot how amazingly delicious it smells when you cut into it!  It is sweet and comforting, just like winter squash should be.  Squash can be a little intimidating to cook with because it looks like it is hard to get into.  There are a few different types of winter squash that you don’t have to peel in order to enjoy, but butternut squash has a pretty thick skin so you definitely want to peel this one.

Vegan Butternut Squash Mac N' Cheese with Crispy Sage Breadcrumbs Steps

The butternut squash starts to sweat a bit once you peel it so you have to hold on tight!  Once you peel it, you will make a cut just above the larger bottom part that has all the seeds in it and then cut that part in half.  Scoop all the seeds out and then cut the squash into bite size pieces.  You can boil the squash kinda like you would do with potatoes but my  absolute favorite way to prepare it is to roast it.  It brings out such great flavor and is the perfect preparation for making this mac n cheese!

Vegan Mac N Cheese with Crispy Sage Breadcrumbs

Vegan Butternut Squash Mac N Cheese with Crispy Sage Breadcrumbs

  • Prep Time: 20 mins
  • Cook Time: 90 mins
  • Total Time: 1 hour 50 minutes
  • Yield: 6
  • Category: Entree, Gluten Free, Vegan


  • 1 butternut squash, peeled, seeded and cut into 1 inch chunks (9-10 cups)
  • 3 cloves garlic, peeled
  • 3 teaspoons olive oil
  • 1 1/4 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 3 tablespoons nutritional yeast
  • 1/2 teaspoon paprika
  • 1/2 teaspoon herbs de Provence or other dried herbs
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon onion powder
  • 2 1/2 cups plain unsweetened almond milk
  • 12 ounces dried pasta
  • 1/2 cup breadcrumbs, gluten free if necessary
  • 2 tablespoons earth balance or butter
  • 2 tablespoons finely chopped sage leaves


  1. Pre-heat oven to 400 degrees Fahrenheit. Place cubed butternut squash and garlic cloves on large sheet pan and toss with olive oil, 1 teaspoon salt and 1/4 teaspoon black pepper. Bake butternut squash until fork tender, about 50 minutes.
  2. Turn the oven down to 350 degrees. Cook pasta according to package directions. While pasta is cooking, add the roasted butternut squash, nutritional yeast, herbs de provence, nutmeg, 1/4 teaspoon salt, onion powder, paprika, 1/4 teaspoon black pepper and almond milk to a blender and blend until you have a creamy sauce.
  3. Add the cooked pasta and butternut squash sauce to a large bowl and mix until combined. Pour mixture into a large backing dish (about 9×11). Use a spoon to smooth out the top. Heat a small saucepan over medium heat and add the butter. Once butter is melted, add the bread crumbs and sage and stir until combined. Evenly top the mac n cheese with the bread crumbs and bake until heated through and topping is crispy, 25-30 minutes.


Vegan Mac N Cheese with Crispy Sage Breadcrumbs

Vegan Butternut Squash Mac N Cheese with Crispy Sage Breadcrumbs-8356


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  1. says

    Butternut squash mac is my WEAKNESS! And you’re totally reminding me that I haven’t made it since last fall! That’s changing asap, because I seriously cannot even stand how gooey and perfect your version looks, Izzy! Love those breadcrumbs too! xoxo :)

  2. says

    I love the sound of butternut squash mac ‘n cheese, Izzy! It sounds so hearty and filling. And sage breadcrumbs sounds like the perfect touch. I just made a sage stuffing a few weeks ago, so it’s one of my favorite spices to cook with! Love this!

  3. says

    I just got into my VEG TIMES and saw your pretty face along side your delicious sushi bowl recipe! Hooray and congrats to you my dear! That is awesome!! I bet you’re on cloud 9!

    Love that crispy sage breadcrumbs on this comforting recipe! So delicious! This would be a fabulous recipe to serve for Thanksgiving! Thank you, Izzy!

    • She Likes Food says

      Awww, thank you, Traci!! It was really exciting to be featured!

      This would be great for Thanksgiving! I might just have to make it again :)

  4. says

    haha I feel the same way! All I want to do is make butternut squash recipes!! This pasta sounds amazing – especially with the sage! Happy weekend Izzy!!

    • She Likes Food says

      I just want to use it in everything!! It was ok without the breadcrumbs but they made it so much better! I wish I could bring you some :)

  5. Erika says

    I just made this and it is to die for! Creamy, sweet, flavorful. Thank you for such a wonderful recipe. I can’t wait try more of yours. I’m very picky with vegan recipes, and this was truly delicious.

  6. Gillian says

    SO GOOD! Another fun use for this awesome “cheese” is to use it as a queso substitute. We made healthy nachos with blue corn chips, black beans, avocado, seared and crumbled tempeh, cilantro, tomatoes, fresh lime, etc. We also used nonfat Greek yogurt as a sour cream substitute, but vegans could omit that step. It was fabulous and it satisfied my inner desire to eat baseball park nachos like nobody’s watching. :)

    • She Likes Food says

      Thanks Gillian! Oh yum! That sounds so good! I’m obsessed with nachos so I will have to try it on them soon :)

  7. Erin says

    I made this recipe last night and I LOVED it. I already have future requests for it from my family and it’s not even totally gone yet lol Do you happen to know the calories for this dish? Thanks for sharing the recipe!!

  8. Virginia Dineen says

    I’m roasting the squash as I write this…I’m wondering if you could also be use the sauce in a vegan lasagna? Maybe with a cashew ricotta /spinach layer? Is the sauce thick enough for this??

    • She Likes Food says

      Hi Virginia, sorry I didn’t respond until just now, but Yes, I think this sauce would work great in a lasagna!

  9. Rachelle says

    Wow! I just finished my second bowl of this. It was so good! I only had a small squash and used thyme so next time I’ll make sure to use a large squash and just sage. I didn’t have any breadcrumbs (GF here) so I added GF French fried onions that were perfect. I’m battling a cold and really felt like some mac n cheese and this hit the spot! Thanks so much for this simple and yum recipe!

  10. Laura says

    This looks like a really great recipe! I”m using at as a side for my vegan Thanksgiving this year! I was wondering though—in the ingredients are listed 3 garlic cloves, peeled, but then I can’t seem to find where they come into the recipe after that. Are they an intentional ingredient?

    • She Likes Food says

      Hi Lauran, I’m so sorry I didn’t see this until now (I was out of town)! I hope it worked out for you anyway though! The garlic should get roasted with the butternut squash in the oven. I’ll add that in, so sorry about that!

  11. Vivien Brown says

    I’m going to make the vegan butternut squash mac & cheese. It looks great but one question- it says that one squash makes 9 to 10 cups. Is that right? Thanks!

    • She Likes Food says

      Hi Vivien, it depends on how big your butternut squash is, but the one I used came out to about 10 cups when I chopped it all. When it roasts in the oven it will be less volume though :)


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