Roasted Butternut Squash Mac & Cheese

Fall is all about comforting dishes, and this vegan roasted butternut squash mac and cheese topped with crunchy garlic sage breadcrumbs is the perfect meal to cozy up with. Here, I’ve opted for the addition of a homemade cashew cream which adds a delicious creaminess without needing as much cheese, but if you’d like you can leave it out and add an extra 1/2 cup of cheese instead.

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Makes 3-4 servings
Prep time: 1 hr
Cook time: 35 min

What you’ll need

10 oz pasta
2 tbsp butter
3 tbsp flour
1 small butternut squash or 1 can of pureed butternut squash
1/2 cup cashews (if not using, substitute with additional 1/2 cup cheese)
2 tsp miso paste
1 cup veggie broth
1/2 tsp onion powder
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp thyme
1/4 tsp cayenne
1/4 tsp nutmeg
1 cup cheddar cheese (vegan cheese used here)
1/2 cup parmesan cheese (vegan cheese used here)

Garlic sage breadcrumbs
1/2 tsp ground sage
2 cloves minced garlic
2/3 cup panko
2 tbsp butter
Pinch of salt

Prep

  1. If using whole squash: Halve your butternut squash, sprinkle salt and drizzle oil on it, and roast at 375 F for 45 minutes to an hour until tender. Scoop out 1.5 cups of squash.

  2. To make the cashew cream if using: In a food processor, blend cashews with a splash of water or milk until completely smooth (be patient!), adding more water if needed.

Cook

  1. In a blender or food processor, add the roasted squash, onion powder, garlic powder, black pepper, thyme, cayenne, and nutmeg and blend under completely smooth. (Skip this step if using canned butternut squash)

  2. In a large pot, make a roux with the butter and flour—melt the butter and gradually add the flour, stirring constantly. Let cook for a minute or two on low heat before adding the broth and stirring. Add in your cashew cream, miso paste, and butternut squash puree, and once combined with the broth, add cheese and allow to melt into the sauce. If sauce thickens too much, add a splash of water.

  3. Add your cooked pasta to the pot of sauce, and combine evenly.

  4. To make the garlic sage breadcrumbs: In a pan, melt butter and add minced garlic, sage, salt, and panko. Stir and let toast in pan for about 5 minutes, until crispy and golden. Top mac and cheese with breadcrumbs when serving.

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