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Vegan Butternut Squash Mac N Cheese with Crispy Sage Breadcrumbs

October 29, 2015 52 Comments Dinner, Gluten Free, Kid Friendly, Vegan

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!

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Vegan Butternut Squash Mac N Cheese with Crispy Sage Breadcrumbs


★★★★★ 5 from 4 reviews
  • Prep Time: 20 mins
  • Cook Time: 90 mins
  • Total Time: 1 hour 50 minutes
  • Yield: 6 1x
  • Category: Entree, Gluten Free, Vegan
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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

  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

 

52 Comments

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Comments

  1. Nora @ Savory Nothings says

    October 29, 2015 at 5:50 am

    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!

    Reply
    • She Likes Food says

      November 1, 2015 at 11:07 pm

      It is just too good not to eat all the time! Agreed 🙂

      Reply
  2. Kelly @ Hidden fruits and veggies says

    October 29, 2015 at 9:56 am

    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.

    Reply
    • She Likes Food says

      November 1, 2015 at 11:07 pm

      Thank you, Kelly! Me too! It is just so creamy and makes the best sauces 🙂

      Reply
  3. Sarah @Whole and Heavenly Oven says

    October 29, 2015 at 9:57 am

    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 🙂

    Reply
    • She Likes Food says

      November 1, 2015 at 11:06 pm

      Mine too, Sarah!! You gotta make it immediately! Thank you! 🙂

      Reply
  4. Katie @ Whole Nourishment says

    October 29, 2015 at 10:40 am

    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. 🙂

    Reply
    • She Likes Food says

      November 1, 2015 at 11:06 pm

      Me too, Katie! I just can’t stay away from all the squash 🙂

      Reply
  5. Medha @ Whisk & Shout says

    October 29, 2015 at 1:20 pm

    This looks absolutely delicious! Love your use of butternut squash- pinning 🙂

    Reply
    • She Likes Food says

      November 1, 2015 at 11:05 pm

      Thanks, Medha! The butternut squash is so creamy!

      Reply
  6. Natalie @ Tastes Lovely says

    October 29, 2015 at 3:22 pm

    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!

    ★★★★★

    Reply
    • She Likes Food says

      November 1, 2015 at 11:05 pm

      I’ve never seen it at a restaurant before but I would definitely have to order it!!

      Reply
  7. Gayle @ Pumpkin 'N Spice says

    October 30, 2015 at 8:45 am

    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!

    Reply
    • She Likes Food says

      November 1, 2015 at 11:05 pm

      Thanks, Gayle! The breadcrumbs were such a great addition! Sage is one of my favorites too 🙂

      Reply
  8. traci | vanilla and bean says

    October 30, 2015 at 4:50 pm

    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!

    Reply
    • She Likes Food says

      November 1, 2015 at 11:02 pm

      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 🙂

      Reply
  9. Ashley says

    October 30, 2015 at 7:22 pm

    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!!

    Reply
    • She Likes Food says

      November 1, 2015 at 11:02 pm

      It just goes so well in so many recipes! I hope you had a great weekend, Ashley 🙂

      Reply
  10. Sarah @ Making Thyme for Health says

    October 30, 2015 at 8:09 pm

    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! 🙂

    Reply
    • She Likes Food says

      November 1, 2015 at 11:01 pm

      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 🙂

      Reply
  11. Geraldine | Green Valley Kitchen says

    October 30, 2015 at 11:35 pm

    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!

    Reply
    • She Likes Food says

      November 1, 2015 at 11:00 pm

      I’m trying to limit my dairy too! Thanks, Geraldine 🙂

      Reply
  12. Erika says

    January 17, 2016 at 3:09 pm

    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.

    ★★★★★

    Reply
    • She Likes Food says

      January 18, 2016 at 3:02 pm

      Hi Erika! That is so great to hear! It is one of my favorite recipes and I’m so glad you liked it! 🙂

      Reply
    • Rachel says

      November 18, 2017 at 8:45 pm

      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

      Reply
  13. Gillian says

    April 15, 2016 at 3:35 pm

    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. 🙂

    ★★★★★

    Reply
    • She Likes Food says

      April 17, 2016 at 5:36 pm

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

      Reply
  14. Erin says

    September 13, 2016 at 8:51 am

    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!!

    ★★★★★

    Reply
    • She Likes Food says

      September 14, 2016 at 12:11 pm

      Yah! That’s awesome! I’m so glad everyone loved it 🙂

      Reply
  15. Virginia Dineen says

    November 3, 2016 at 5:33 pm

    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??

    Reply
    • She Likes Food says

      November 4, 2016 at 11:00 pm

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

      Reply
  16. Rachelle says

    November 7, 2016 at 3:08 pm

    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!

    Reply
    • She Likes Food says

      November 7, 2016 at 9:13 pm

      Hi Rachelle! I’m so happy to hear you enjoyed this mac n cheese! I hope you feel better soon! 🙂

      Reply
  17. Laura says

    November 22, 2016 at 11:49 pm

    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?

    Reply
    • She Likes Food says

      November 26, 2016 at 11:15 am

      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!

      Reply
  18. Vivien Brown says

    May 13, 2017 at 8:04 am

    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!

    Reply
    • She Likes Food says

      May 15, 2017 at 11:00 pm

      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 🙂

      Reply
  19. Alyssa says

    September 25, 2017 at 11:10 am

    Has anyone tried this without the yeast? Husband has a yeast allergy

    Reply
    • She Likes Food says

      September 25, 2017 at 12:09 pm

      HI Alyssa, it will work without the yeast, just won’t give it as much of the “cheesy” flavor, but still good!

      Reply
  20. Dita says

    October 11, 2017 at 6:53 pm

    10 out of 10! Will definitely be making this again.

    Reply
    • She Likes Food says

      October 11, 2017 at 10:30 pm

      So glad you liked it! Thank you!!

      Reply
  21. Diana says

    February 27, 2018 at 11:27 am

    Looks delicious. How many cups of frozen squash ? Pieces are smaller so 10 cups of chunks seems like too much. Thanks.

    Reply
    • She Likes Food says

      February 28, 2018 at 5:12 pm

      Hi Diana, I would maybe do 7-8 cups. The recipe should be pretty easily adaptable if the amount isn’t exact!

      Reply
  22. Karin says

    August 15, 2018 at 9:30 am

    hi..do you have any nutritional information on this recipe? Calories? Fat? thank you

    Reply
    • She Likes Food says

      August 16, 2018 at 6:32 pm

      Hi Karin, Unfortunately I don’t at this time but am working on getting that information available for more of my recipes. Thank you!

      Reply
  23. Cristina says

    November 24, 2018 at 10:57 am

    Could I use canned Butternut Squash instead? I have a 15 oz can.

    Reply
    • She Likes Food says

      November 24, 2018 at 4:50 pm

      Yes, that should definitely work!

      Reply
  24. Allie says

    August 24, 2019 at 2:02 pm

    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!

    Reply
    • She Likes Food says

      September 10, 2019 at 6:55 pm

      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 🙂

      Reply
  25. Kay says

    November 13, 2019 at 1:21 pm

    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.

    Reply
    • She Likes Food says

      November 18, 2019 at 4:33 pm

      Yah! So glad to hear it! 🙂

      Reply

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