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.
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!
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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 1x
- Category: Entree, Gluten Free, Vegan
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
Nora @ Savory Nothings says
October 29, 2015 at 5:50 amI’ve been eating winter squash with everything as well! I figured if I only get to do this once a year, I better make it worth it 😉 Love this vegan butternut mac and cheese, Izzy! So comforting!
She Likes Food says
November 1, 2015 at 11:07 pmIt is just too good not to eat all the time! Agreed 🙂
Kelly @ Hidden fruits and veggies says
October 29, 2015 at 9:56 amThis looks incredible! Those breadcrumbs on top <3 I love making "cheesy" sauces with butternut squash and I just so happen to have bought a huuuuge bag of nutritional yeast the other day, so this needs to happen.
She Likes Food says
November 1, 2015 at 11:07 pmThank you, Kelly! Me too! It is just so creamy and makes the best sauces 🙂
Sarah @Whole and Heavenly Oven says
October 29, 2015 at 9:57 amButternut 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 🙂
She Likes Food says
November 1, 2015 at 11:06 pmMine too, Sarah!! You gotta make it immediately! Thank you! 🙂
Katie @ Whole Nourishment says
October 29, 2015 at 10:40 amOh I love making vegan mac & cheese dishes, especially with nutritional yeast. Yes it’s definitely the time of year to eat all things squash. 🙂
She Likes Food says
November 1, 2015 at 11:06 pmMe too, Katie! I just can’t stay away from all the squash 🙂
Medha @ Whisk & Shout says
October 29, 2015 at 1:20 pmThis looks absolutely delicious! Love your use of butternut squash- pinning 🙂
She Likes Food says
November 1, 2015 at 11:05 pmThanks, Medha! The butternut squash is so creamy!
Natalie @ Tastes Lovely says
October 29, 2015 at 3:22 pmI went out to dinner with some girlfriends, and the restaurant had butternut squash mac and cheese. Oh my goodness was it good! So excited I can make it at home now!
★★★★★
She Likes Food says
November 1, 2015 at 11:05 pmI’ve never seen it at a restaurant before but I would definitely have to order it!!
Gayle @ Pumpkin 'N Spice says
October 30, 2015 at 8:45 amI 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!
She Likes Food says
November 1, 2015 at 11:05 pmThanks, Gayle! The breadcrumbs were such a great addition! Sage is one of my favorites too 🙂
traci | vanilla and bean says
October 30, 2015 at 4:50 pmI 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
November 1, 2015 at 11:02 pmAwww, thank you, Traci!! It was really exciting to be featured!
This would be great for Thanksgiving! I might just have to make it again 🙂
Ashley says
October 30, 2015 at 7:22 pmhaha 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
November 1, 2015 at 11:02 pmIt just goes so well in so many recipes! I hope you had a great weekend, Ashley 🙂
Sarah @ Making Thyme for Health says
October 30, 2015 at 8:09 pmOh yes, I am all about the squash right now too! This pasta sounds so comforting and I love how simple, yet fancy the sage breadcrumb topping sounds. I’ll take a big bowl for dinner, please! 🙂
She Likes Food says
November 1, 2015 at 11:01 pmI 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 🙂
Geraldine | Green Valley Kitchen says
October 30, 2015 at 11:35 pmI’m trying to eat vegan at least 3 times a week so this recipe is perfect timing, Izzy. I love any type of mac and cheese and butternut squash sounds like a lovely flavoring!
She Likes Food says
November 1, 2015 at 11:00 pmI’m trying to limit my dairy too! Thanks, Geraldine 🙂
Erika says
January 17, 2016 at 3:09 pmI 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.
★★★★★
She Likes Food says
January 18, 2016 at 3:02 pmHi Erika! That is so great to hear! It is one of my favorite recipes and I’m so glad you liked it! 🙂
Rachel says
November 18, 2017 at 8:45 pmI will try this recipe. Mac and Cheese is a Thanksgiving favorite but hubby and I are going plant based this year so we will see
Gillian says
April 15, 2016 at 3:35 pmSO 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
April 17, 2016 at 5:36 pmThanks Gillian! Oh yum! That sounds so good! I’m obsessed with nachos so I will have to try it on them soon 🙂
Erin says
September 13, 2016 at 8:51 amI 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!!
★★★★★
She Likes Food says
September 14, 2016 at 12:11 pmYah! That’s awesome! I’m so glad everyone loved it 🙂
Virginia Dineen says
November 3, 2016 at 5:33 pmI’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
November 4, 2016 at 11:00 pmHi Virginia, sorry I didn’t respond until just now, but Yes, I think this sauce would work great in a lasagna!
Rachelle says
November 7, 2016 at 3:08 pmWow! 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!
She Likes Food says
November 7, 2016 at 9:13 pmHi Rachelle! I’m so happy to hear you enjoyed this mac n cheese! I hope you feel better soon! 🙂
Laura says
November 22, 2016 at 11:49 pmThis 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
November 26, 2016 at 11:15 amHi 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!
Vivien Brown says
May 13, 2017 at 8:04 amI’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
May 15, 2017 at 11:00 pmHi 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 🙂
Alyssa says
September 25, 2017 at 11:10 amHas anyone tried this without the yeast? Husband has a yeast allergy
She Likes Food says
September 25, 2017 at 12:09 pmHI Alyssa, it will work without the yeast, just won’t give it as much of the “cheesy” flavor, but still good!
Dita says
October 11, 2017 at 6:53 pm10 out of 10! Will definitely be making this again.
She Likes Food says
October 11, 2017 at 10:30 pmSo glad you liked it! Thank you!!
Diana says
February 27, 2018 at 11:27 amLooks delicious. How many cups of frozen squash ? Pieces are smaller so 10 cups of chunks seems like too much. Thanks.
She Likes Food says
February 28, 2018 at 5:12 pmHi Diana, I would maybe do 7-8 cups. The recipe should be pretty easily adaptable if the amount isn’t exact!
Karin says
August 15, 2018 at 9:30 amhi..do you have any nutritional information on this recipe? Calories? Fat? thank you
She Likes Food says
August 16, 2018 at 6:32 pmHi Karin, Unfortunately I don’t at this time but am working on getting that information available for more of my recipes. Thank you!
Cristina says
November 24, 2018 at 10:57 amCould I use canned Butternut Squash instead? I have a 15 oz can.
She Likes Food says
November 24, 2018 at 4:50 pmYes, that should definitely work!