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Vegan Butternut Squash Mac N Cheese with Crispy Sage Breadcrumbs

  • Total Time: 1 hour 50 minutes
  • Yield: 6 1x


  • 1 butternut squash, peeled, seeded and cut into 1 inch chunks (910 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.
  • Prep Time: 20 mins
  • Cook Time: 90 mins
  • Category: Entree, Gluten Free, Vegan