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
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.
- Category: Entree, Gluten Free, Vegan
I’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!
It is just too good not to eat all the time! Agreed 🙂
This 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.
Thank you, Kelly! Me too! It is just so creamy and makes the best sauces 🙂
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 🙂
Mine too, Sarah!! You gotta make it immediately! Thank you! 🙂
Oh I love making vegan mac & cheese dishes, especially with nutritional yeast. Yes it’s definitely the time of year to eat all things squash. 🙂
Me too, Katie! I just can’t stay away from all the squash 🙂
This looks absolutely delicious! Love your use of butternut squash- pinning 🙂
Thanks, Medha! The butternut squash is so creamy!
I 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!
★★★★★
I’ve never seen it at a restaurant before but I would definitely have to order it!!
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!
Thanks, Gayle! The breadcrumbs were such a great addition! Sage is one of my favorites too 🙂
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!
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 🙂
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!!
It just goes so well in so many recipes! I hope you had a great weekend, Ashley 🙂
Oh 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! 🙂
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 🙂
I’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!
I’m trying to limit my dairy too! Thanks, Geraldine 🙂
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.
★★★★★
Hi Erika! That is so great to hear! It is one of my favorite recipes and I’m so glad you liked it! 🙂
I 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
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. 🙂
★★★★★
Thanks Gillian! Oh yum! That sounds so good! I’m obsessed with nachos so I will have to try it on them soon 🙂
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!!
★★★★★
Yah! That’s awesome! I’m so glad everyone loved it 🙂
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??
Hi Virginia, sorry I didn’t respond until just now, but Yes, I think this sauce would work great in a lasagna!
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!
Hi Rachelle! I’m so happy to hear you enjoyed this mac n cheese! I hope you feel better soon! 🙂
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?
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!
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!
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 🙂
Has anyone tried this without the yeast? Husband has a yeast allergy
HI Alyssa, it will work without the yeast, just won’t give it as much of the “cheesy” flavor, but still good!
10 out of 10! Will definitely be making this again.
So glad you liked it! Thank you!!
Looks delicious. How many cups of frozen squash ? Pieces are smaller so 10 cups of chunks seems like too much. Thanks.
Hi Diana, I would maybe do 7-8 cups. The recipe should be pretty easily adaptable if the amount isn’t exact!
hi..do you have any nutritional information on this recipe? Calories? Fat? thank you
Hi Karin, Unfortunately I don’t at this time but am working on getting that information available for more of my recipes. Thank you!
Could I use canned Butternut Squash instead? I have a 15 oz can.
Yes, that should definitely work!
Can this recipe- or the one-pot coconut curry quinoa lentil and sweet potatoes recipe be made to be stored frozen for future dinners? Thanks!
Yes! I would just store them in an airtight container and then let thaw for a few hours before heating them in the oven or a pot on the stovetop 🙂
This is amazing! Thank you so much for posting. I love it on nachos and tacos; my husband had no idea he was eating squash (tee hee)! Haven’t tried it on macaroni yet but I’m certain it was be equally delish.
Yah! So glad to hear it! 🙂
This is fabulous! We added a little chipotle seasoning to give a touch a heat and roasted without the olive oil but otherwise kept to the recipe. I’m amazed there are leftovers. Everyone wanted more!
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I love the addition of the chipotle!!