Vegan Butternut Squash Mac and Cheese is a deliciously sweet take on a macaroni and cheese casserole that is so creamy! You’ll love this easy dinner recipe!
Why You’ll Love this Vegan Mac and Cheese
I’ll be honest with you. I’ve never met a mac and cheese that I didn’t like. That said, this vegan macaroni and cheese with butternut squash holds a special place in my heart. Here are a few quick reasons why:
- Butternut Squash is Delicious and Easy to Work With: I’m kind of in love with butternut squash. Okay, really in love. They last practically forever (they can last from 1-3 months) and they’re super easy to cut and peel. Plus, they’re sweet, and even creamier than pumpkin. How could I (and you) not get in on that awesomeness?
- It’s Flavorful: Like I mentioned above, you can cure your sweet AND salty cravings with just one meal! The saltiness of the crisped sage blends perfectly with the rich, subtly sweet butternut, and your tastebuds are the benefactors.
- It’s Quick: You can have this dish piping hot and on the table in just 35 minutes, which makes it a great option for busy weeknights! It also saves really well, meaning you get to enjoy fabulous, flavorful leftovers if needed.
- It’s Comfort Food: I’m pretty sure that mac and cheese in any form qualifies as comfort food. This creamy pasta can be made any time of year, but it’s especially comforting in the fall when it starts to get cold outside!
Notes on Ingredients
Okay, we’re almost there. Before we dive into how to start this “cheesy” masterpiece, let’s go over the essential ingredients. Here’s what you’ll need to gather up:
- Sage: Make sure to use fresh sage, and remove the stems before starting.
- Butternut Squash: Medium-sized, peeled, and with seeds removed. Chop it into large chunks before you begin.
- Pasta: You can use regular or gluten free, it doesn’t really matter. I like to use penne, cavatappi, etc.
- Butter: As far as vegan butter goes, I like Earth Balance’s spread. Regular oil also works.
- Flour: Use regular all-purpose flour, or coconut flour , if needed.
- Vegan Milk: Any vegan milk works – soy, almond, coconut, etc.
- Nutritional Yeast : Adds extra protein to the dish.
- Breadcrumbs: I like to use panko breadcrumbs. Gluten free breadcrumbs can be used, if needed.
- Seasoning: Combine sea salt with ground black pepper.
How to Make Butternut Squash Mac and Cheese
Mixing this butternut squash mac and cheese together is no trouble at all. There are a lot of parts to this recipe (i.e. cooking the butternut, the sage, the pasta, and combining all three components), but the steps aren’t overly complex or difficult, as you can see here:
Preheat the Oven to 425°F: Then, bring two pots of salted water to a boil. Add the butternut squash to one, cook for 10 minutes or until fork soft.
Cook the Pasta: Add the pasta to the other pot (cook pasta according to directions on the box). If it’s finished cooking before you have finished the sauce, remove from heat and drain, keeping 1/2 cup pasta water, and let stand until you’re ready to use it.
Cook the Sage: In a large pan, melt the vegan butter or coconut oil on medium-high. Add the sage leaves and cook for 1 minute, watching carefully so the butter/oil doesn’t burn, until crispy. Transfer to a paper-towel-lined plate, and season with a pinch of salt and 1/4 teaspoon ground black pepper. Don’t throw out the butter/oil!
Make the Sauce: In the same pan over medium heat with the leftover butter/oil, add the flour and whisk, then cook for about 1 minute until it comes together. Add vegan milk and whisk until it is lump free. Reduce the heat to low and season with the 1/4 teaspoon salt and 1/4 teaspoon ground black pepper. Simmer for 2 to 3 minutes, stirring until the sauce starts to thicken, then remove from heat.
Mash the Squash: Transfer butternut squash into the sauce and using a fork, mash it into the sauce until combined.
Combine Pasta, Squash, & Sauce: Transfer the drained pasta, reserved pasta water, and nutritional yeast squash and sauce mixture. Stir until well combined.
Bake the Mac and Cheese: Transfer the pasta mixture into a greased baking dish. Combine the breadcrumbs and olive oil to moisten them, then season them with remaining salt and pepper. Sprinkle the moistened crumbs in a single layer over the dish. Bake 5 to 7 minutes, or until golden brown and bubbly. Crumble the crispy sage over the top. Enjoy!
Tips for Success
See what I mean? Totally doable, whether you’re looking for a quick mid-week dinner or an indulgent meal that guests will love.
There are, however, a couple of tips on this butternut squash mac and cheese that will make the process even easier:
- How to Mash the Butternut Squash: You can mash it with your wooden spoon, spatula, or fork. It’s that soft. You don’t need any other kind of equipment for this recipe!
- Do I Have to Use Sage? Technically no, but I highly recommend it. The saltiness of the sage and its crispy texture really pull the dish together.
- How to Make this Gluten Free: Simply use gluten free pasta, flour, and panko breadcrumbs, and you’re good to go!
- Peel the Squash: You can use unpeeled butternut squash if you want, but for the creamiest, smoothest results, make sure to peel it!
Serving Suggestions
Wondering what to serve with your butternut mac and cheese? I’ve got a few ideas that might help! This veggie mac and cheese is generally pretty filling, but there are a couple of light sides that I like to include with it sometimes:
- Salad: Usually when I make this meal, a light, leafy green salad on the side is enough to satisfy everybody’s appetites!
- Veggies: Roasted or sautéed vegetables like asparagus, broccoli, mushrooms, and others are great too, because you can mix them in with your creamy pasta!
- Bread: Use slices of crusty bread to soak up some of the creamy butternut sauce – words can’t describe how good!
How to Store and Reheat Leftovers
Store your butternut squash mac and cheese leftovers in an airtight container in the fridge for 4-5 days. To reheat, bake in the oven until warmed through at 425 degrees F, or simply microwave. It may not be quite as creamy as it originally was if you microwave it, but it’ll still taste great!
Can I Freeze This?
Sure! Freeze your mac and cheese in an airtight container for 1-2 months. When you’re ready to enjoy it again, make sure to thaw it overnight in the fridge first before reheating!
Ingredients
- 1 bunch fresh sage , stems removed
- 1/2 medium Butternut Squash , peeled, seeds removed and chopped into large chunks
- 8 ounces pasta , regular or gluten free
- 2 tablespoons vegan butter , I like Earth Balance’s spread or coconut oil
- 2 tablespoons flour , regular or coconut flour if needed
- 1 to 1 ¼ cups vegan milk , any vegan milk works
- ½ cup nutritional yeast
- ¼ cup panko breadcrumbs + 2 teaspoons of olive oil , gluten free if needed
- ¾ teaspoon sea salt
- ¾ teaspoon ground black pepper
Instructions
- Preheat the oven to 425°F. Bring two pots of salted water to a boil. Add the butternut squash to one, cook for 10 minutes or until fork soft.
- Add the pasta to the other (cook pasta according to directions on the box). If it’s finished cooking before you have finished the sauce, removed from heat, drain, keeping 1/2 cup pasta water and let stand until you’re ready to use it.
- In a large pan, melt the vegan butter or coconut oil on medium-high. Add the sage leaves and cook for 1 minute, watching carefully so the butter/oil doesn’t burn, until crispy. Transfer to a paper-towel-lined plate, and season with a pinch of salt and 1/4 teaspoon ground black pepper. Don’t throw out the butter/oil!
- In the same pan over medium heat with the leftover butter/oil, add the flour and whisk, then cook for about 1 minute until it comes together. Add vegan milk and whisk until it is lump free. Reduce the heat to low and season with the 1/4 teaspoon salt and 1/4 teaspoon ground black pepper. Simmer for 2 to 3 minutes, stirring until the sauce starts to thicken, then remove from heat.
- Transfer butternut squash into the sauce and using a fork, mash it into the sauce until combined.
- Transfer the drained pasta, reserved pasta water, and nutritional yeast squash and sauce mixture. Stir until well combined. If the sauce seems a little dry, add in the extra milk a tablespoon at a time until your desired consistency.
- Transfer the pasta mixture into a greased baking dish. Combine the breadcrumbs and olive oil to moisten them, then season them with remaining salt and pepper. Sprinkle the moistened crumbs in a single layer over the dish. Bake 5 to 7 minutes, or until golden brown and bubbly.
- Crumble the crispy sage over the top. Enjoy!
Notes
Vegan Butternut Squash Mac and Cheese is a deliciously sweet take on a macaroni and cheese casserole that is so creamy! You’ll love this easy dinner recipe!
Why You’ll Love this Vegan Mac and Cheese
I’ll be honest with you. I’ve never met a mac and cheese that I didn’t like. That said, this vegan macaroni and cheese with butternut squash holds a special place in my heart. Here are a few quick reasons why:
- Butternut Squash is Delicious and Easy to Work With: I’m kind of in love with butternut squash. Okay, really in love. They last practically forever (they can last from 1-3 months) and they’re super easy to cut and peel. Plus, they’re sweet, and even creamier than pumpkin. How could I (and you) not get in on that awesomeness?
- It’s Flavorful: Like I mentioned above, you can cure your sweet AND salty cravings with just one meal! The saltiness of the crisped sage blends perfectly with the rich, subtly sweet butternut, and your tastebuds are the benefactors.
- It’s Quick: You can have this dish piping hot and on the table in just 35 minutes, which makes it a great option for busy weeknights! It also saves really well, meaning you get to enjoy fabulous, flavorful leftovers if needed.
- It’s Comfort Food: I’m pretty sure that mac and cheese in any form qualifies as comfort food. This creamy pasta can be made any time of year, but it’s especially comforting in the fall when it starts to get cold outside!
Notes on Ingredients
Okay, we’re almost there. Before we dive into how to start this “cheesy” masterpiece, let’s go over the essential ingredients. Here’s what you’ll need to gather up:
- Sage: Make sure to use fresh sage, and remove the stems before starting.
- Butternut Squash: Medium-sized, peeled, and with seeds removed. Chop it into large chunks before you begin.
- Pasta: You can use regular or gluten free, it doesn’t really matter. I like to use penne, cavatappi, etc.
- Butter: As far as vegan butter goes, I like Earth Balance’s spread. Regular oil also works.
- Flour: Use regular all-purpose flour, or coconut flour , if needed.
- Vegan Milk: Any vegan milk works – soy, almond, coconut, etc.
- Nutritional Yeast : Adds extra protein to the dish.
- Breadcrumbs: I like to use panko breadcrumbs. Gluten free breadcrumbs can be used, if needed.
- Seasoning: Combine sea salt with ground black pepper.
How to Make Butternut Squash Mac and Cheese
Mixing this butternut squash mac and cheese together is no trouble at all. There are a lot of parts to this recipe (i.e. cooking the butternut, the sage, the pasta, and combining all three components), but the steps aren’t overly complex or difficult, as you can see here:
Preheat the Oven to 425°F: Then, bring two pots of salted water to a boil. Add the butternut squash to one, cook for 10 minutes or until fork soft.
Cook the Pasta: Add the pasta to the other pot (cook pasta according to directions on the box). If it’s finished cooking before you have finished the sauce, remove from heat and drain, keeping 1/2 cup pasta water, and let stand until you’re ready to use it.
Cook the Sage: In a large pan, melt the vegan butter or coconut oil on medium-high. Add the sage leaves and cook for 1 minute, watching carefully so the butter/oil doesn’t burn, until crispy. Transfer to a paper-towel-lined plate, and season with a pinch of salt and 1/4 teaspoon ground black pepper. Don’t throw out the butter/oil!
Make the Sauce: In the same pan over medium heat with the leftover butter/oil, add the flour and whisk, then cook for about 1 minute until it comes together. Add vegan milk and whisk until it is lump free. Reduce the heat to low and season with the 1/4 teaspoon salt and 1/4 teaspoon ground black pepper. Simmer for 2 to 3 minutes, stirring until the sauce starts to thicken, then remove from heat.
Mash the Squash: Transfer butternut squash into the sauce and using a fork, mash it into the sauce until combined.
Combine Pasta, Squash, & Sauce: Transfer the drained pasta, reserved pasta water, and nutritional yeast squash and sauce mixture. Stir until well combined.
Bake the Mac and Cheese: Transfer the pasta mixture into a greased baking dish. Combine the breadcrumbs and olive oil to moisten them, then season them with remaining salt and pepper. Sprinkle the moistened crumbs in a single layer over the dish. Bake 5 to 7 minutes, or until golden brown and bubbly. Crumble the crispy sage over the top. Enjoy!
Tips for Success
See what I mean? Totally doable, whether you’re looking for a quick mid-week dinner or an indulgent meal that guests will love.
There are, however, a couple of tips on this butternut squash mac and cheese that will make the process even easier:
- How to Mash the Butternut Squash: You can mash it with your wooden spoon, spatula, or fork. It’s that soft. You don’t need any other kind of equipment for this recipe!
- Do I Have to Use Sage? Technically no, but I highly recommend it. The saltiness of the sage and its crispy texture really pull the dish together.
- How to Make this Gluten Free: Simply use gluten free pasta, flour, and panko breadcrumbs, and you’re good to go!
- Peel the Squash: You can use unpeeled butternut squash if you want, but for the creamiest, smoothest results, make sure to peel it!
Serving Suggestions
Wondering what to serve with your butternut mac and cheese? I’ve got a few ideas that might help! This veggie mac and cheese is generally pretty filling, but there are a couple of light sides that I like to include with it sometimes:
- Salad: Usually when I make this meal, a light, leafy green salad on the side is enough to satisfy everybody’s appetites!
- Veggies: Roasted or sautéed vegetables like asparagus, broccoli, mushrooms, and others are great too, because you can mix them in with your creamy pasta!
- Bread: Use slices of crusty bread to soak up some of the creamy butternut sauce – words can’t describe how good!
How to Store and Reheat Leftovers
Store your butternut squash mac and cheese leftovers in an airtight container in the fridge for 4-5 days. To reheat, bake in the oven until warmed through at 425 degrees F, or simply microwave. It may not be quite as creamy as it originally was if you microwave it, but it’ll still taste great!
Can I Freeze This?
Sure! Freeze your mac and cheese in an airtight container for 1-2 months. When you’re ready to enjoy it again, make sure to thaw it overnight in the fridge first before reheating!
Ingredients
- 1 bunch fresh sage , stems removed
- 1/2 medium Butternut Squash , peeled, seeds removed and chopped into large chunks
- 8 ounces pasta , regular or gluten free
- 2 tablespoons vegan butter , I like Earth Balance’s spread or coconut oil
- 2 tablespoons flour , regular or coconut flour if needed
- 1 to 1 ¼ cups vegan milk , any vegan milk works
- ½ cup nutritional yeast
- ¼ cup panko breadcrumbs + 2 teaspoons of olive oil , gluten free if needed
- ¾ teaspoon sea salt
- ¾ teaspoon ground black pepper
Instructions
- Preheat the oven to 425°F. Bring two pots of salted water to a boil. Add the butternut squash to one, cook for 10 minutes or until fork soft.
- Add the pasta to the other (cook pasta according to directions on the box). If it’s finished cooking before you have finished the sauce, removed from heat, drain, keeping 1/2 cup pasta water and let stand until you’re ready to use it.
- In a large pan, melt the vegan butter or coconut oil on medium-high. Add the sage leaves and cook for 1 minute, watching carefully so the butter/oil doesn’t burn, until crispy. Transfer to a paper-towel-lined plate, and season with a pinch of salt and 1/4 teaspoon ground black pepper. Don’t throw out the butter/oil!
- In the same pan over medium heat with the leftover butter/oil, add the flour and whisk, then cook for about 1 minute until it comes together. Add vegan milk and whisk until it is lump free. Reduce the heat to low and season with the 1/4 teaspoon salt and 1/4 teaspoon ground black pepper. Simmer for 2 to 3 minutes, stirring until the sauce starts to thicken, then remove from heat.
- Transfer butternut squash into the sauce and using a fork, mash it into the sauce until combined.
- Transfer the drained pasta, reserved pasta water, and nutritional yeast squash and sauce mixture. Stir until well combined. If the sauce seems a little dry, add in the extra milk a tablespoon at a time until your desired consistency.
- Transfer the pasta mixture into a greased baking dish. Combine the breadcrumbs and olive oil to moisten them, then season them with remaining salt and pepper. Sprinkle the moistened crumbs in a single layer over the dish. Bake 5 to 7 minutes, or until golden brown and bubbly.
- Crumble the crispy sage over the top. Enjoy!
Notes
Vegan Butternut Squash Mac and Cheese is a deliciously sweet take on a macaroni and cheese casserole that is so creamy! You’ll love this easy dinner recipe!
Why You’ll Love this Vegan Mac and Cheese
I’ll be honest with you. I’ve never met a mac and cheese that I didn’t like. That said, this vegan macaroni and cheese with butternut squash holds a special place in my heart. Here are a few quick reasons why:
- Butternut Squash is Delicious and Easy to Work With: I’m kind of in love with butternut squash. Okay, really in love. They last practically forever (they can last from 1-3 months) and they’re super easy to cut and peel. Plus, they’re sweet, and even creamier than pumpkin. How could I (and you) not get in on that awesomeness?
- It’s Flavorful: Like I mentioned above, you can cure your sweet AND salty cravings with just one meal! The saltiness of the crisped sage blends perfectly with the rich, subtly sweet butternut, and your tastebuds are the benefactors.
- It’s Quick: You can have this dish piping hot and on the table in just 35 minutes, which makes it a great option for busy weeknights! It also saves really well, meaning you get to enjoy fabulous, flavorful leftovers if needed.
- It’s Comfort Food: I’m pretty sure that mac and cheese in any form qualifies as comfort food. This creamy pasta can be made any time of year, but it’s especially comforting in the fall when it starts to get cold outside!
Notes on Ingredients
Okay, we’re almost there. Before we dive into how to start this “cheesy” masterpiece, let’s go over the essential ingredients. Here’s what you’ll need to gather up:
- Sage: Make sure to use fresh sage, and remove the stems before starting.
- Butternut Squash: Medium-sized, peeled, and with seeds removed. Chop it into large chunks before you begin.
- Pasta: You can use regular or gluten free, it doesn’t really matter. I like to use penne, cavatappi, etc.
- Butter: As far as vegan butter goes, I like Earth Balance’s spread. Regular oil also works.
- Flour: Use regular all-purpose flour, or coconut flour , if needed.
- Vegan Milk: Any vegan milk works – soy, almond, coconut, etc.
- Nutritional Yeast : Adds extra protein to the dish.
- Breadcrumbs: I like to use panko breadcrumbs. Gluten free breadcrumbs can be used, if needed.
- Seasoning: Combine sea salt with ground black pepper.
How to Make Butternut Squash Mac and Cheese
Mixing this butternut squash mac and cheese together is no trouble at all. There are a lot of parts to this recipe (i.e. cooking the butternut, the sage, the pasta, and combining all three components), but the steps aren’t overly complex or difficult, as you can see here:
Preheat the Oven to 425°F: Then, bring two pots of salted water to a boil. Add the butternut squash to one, cook for 10 minutes or until fork soft.
Cook the Pasta: Add the pasta to the other pot (cook pasta according to directions on the box). If it’s finished cooking before you have finished the sauce, remove from heat and drain, keeping 1/2 cup pasta water, and let stand until you’re ready to use it.
Cook the Sage: In a large pan, melt the vegan butter or coconut oil on medium-high. Add the sage leaves and cook for 1 minute, watching carefully so the butter/oil doesn’t burn, until crispy. Transfer to a paper-towel-lined plate, and season with a pinch of salt and 1/4 teaspoon ground black pepper. Don’t throw out the butter/oil!
Make the Sauce: In the same pan over medium heat with the leftover butter/oil, add the flour and whisk, then cook for about 1 minute until it comes together. Add vegan milk and whisk until it is lump free. Reduce the heat to low and season with the 1/4 teaspoon salt and 1/4 teaspoon ground black pepper. Simmer for 2 to 3 minutes, stirring until the sauce starts to thicken, then remove from heat.
Mash the Squash: Transfer butternut squash into the sauce and using a fork, mash it into the sauce until combined.
Combine Pasta, Squash, & Sauce: Transfer the drained pasta, reserved pasta water, and nutritional yeast squash and sauce mixture. Stir until well combined.
Bake the Mac and Cheese: Transfer the pasta mixture into a greased baking dish. Combine the breadcrumbs and olive oil to moisten them, then season them with remaining salt and pepper. Sprinkle the moistened crumbs in a single layer over the dish. Bake 5 to 7 minutes, or until golden brown and bubbly. Crumble the crispy sage over the top. Enjoy!
Tips for Success
See what I mean? Totally doable, whether you’re looking for a quick mid-week dinner or an indulgent meal that guests will love.
There are, however, a couple of tips on this butternut squash mac and cheese that will make the process even easier:
- How to Mash the Butternut Squash: You can mash it with your wooden spoon, spatula, or fork. It’s that soft. You don’t need any other kind of equipment for this recipe!
- Do I Have to Use Sage? Technically no, but I highly recommend it. The saltiness of the sage and its crispy texture really pull the dish together.
- How to Make this Gluten Free: Simply use gluten free pasta, flour, and panko breadcrumbs, and you’re good to go!
- Peel the Squash: You can use unpeeled butternut squash if you want, but for the creamiest, smoothest results, make sure to peel it!
Serving Suggestions
Wondering what to serve with your butternut mac and cheese? I’ve got a few ideas that might help! This veggie mac and cheese is generally pretty filling, but there are a couple of light sides that I like to include with it sometimes:
- Salad: Usually when I make this meal, a light, leafy green salad on the side is enough to satisfy everybody’s appetites!
- Veggies: Roasted or sautéed vegetables like asparagus, broccoli, mushrooms, and others are great too, because you can mix them in with your creamy pasta!
- Bread: Use slices of crusty bread to soak up some of the creamy butternut sauce – words can’t describe how good!
How to Store and Reheat Leftovers
Store your butternut squash mac and cheese leftovers in an airtight container in the fridge for 4-5 days. To reheat, bake in the oven until warmed through at 425 degrees F, or simply microwave. It may not be quite as creamy as it originally was if you microwave it, but it’ll still taste great!
Can I Freeze This?
Sure! Freeze your mac and cheese in an airtight container for 1-2 months. When you’re ready to enjoy it again, make sure to thaw it overnight in the fridge first before reheating!
Ingredients
- 1 bunch fresh sage , stems removed
- 1/2 medium Butternut Squash , peeled, seeds removed and chopped into large chunks
- 8 ounces pasta , regular or gluten free
- 2 tablespoons vegan butter , I like Earth Balance’s spread or coconut oil
- 2 tablespoons flour , regular or coconut flour if needed
- 1 to 1 ¼ cups vegan milk , any vegan milk works
- ½ cup nutritional yeast
- ¼ cup panko breadcrumbs + 2 teaspoons of olive oil , gluten free if needed
- ¾ teaspoon sea salt
- ¾ teaspoon ground black pepper
Instructions
- Preheat the oven to 425°F. Bring two pots of salted water to a boil. Add the butternut squash to one, cook for 10 minutes or until fork soft.
- Add the pasta to the other (cook pasta according to directions on the box). If it’s finished cooking before you have finished the sauce, removed from heat, drain, keeping 1/2 cup pasta water and let stand until you’re ready to use it.
- In a large pan, melt the vegan butter or coconut oil on medium-high. Add the sage leaves and cook for 1 minute, watching carefully so the butter/oil doesn’t burn, until crispy. Transfer to a paper-towel-lined plate, and season with a pinch of salt and 1/4 teaspoon ground black pepper. Don’t throw out the butter/oil!
- In the same pan over medium heat with the leftover butter/oil, add the flour and whisk, then cook for about 1 minute until it comes together. Add vegan milk and whisk until it is lump free. Reduce the heat to low and season with the 1/4 teaspoon salt and 1/4 teaspoon ground black pepper. Simmer for 2 to 3 minutes, stirring until the sauce starts to thicken, then remove from heat.
- Transfer butternut squash into the sauce and using a fork, mash it into the sauce until combined.
- Transfer the drained pasta, reserved pasta water, and nutritional yeast squash and sauce mixture. Stir until well combined. If the sauce seems a little dry, add in the extra milk a tablespoon at a time until your desired consistency.
- Transfer the pasta mixture into a greased baking dish. Combine the breadcrumbs and olive oil to moisten them, then season them with remaining salt and pepper. Sprinkle the moistened crumbs in a single layer over the dish. Bake 5 to 7 minutes, or until golden brown and bubbly.
- Crumble the crispy sage over the top. Enjoy!
Notes
Vegan Butternut Squash Mac and Cheese is a deliciously sweet take on a macaroni and cheese casserole that is so creamy! You’ll love this easy dinner recipe!
Why You’ll Love this Vegan Mac and Cheese
I’ll be honest with you. I’ve never met a mac and cheese that I didn’t like. That said, this vegan macaroni and cheese with butternut squash holds a special place in my heart. Here are a few quick reasons why:
- Butternut Squash is Delicious and Easy to Work With: I’m kind of in love with butternut squash. Okay, really in love. They last practically forever (they can last from 1-3 months) and they’re super easy to cut and peel. Plus, they’re sweet, and even creamier than pumpkin. How could I (and you) not get in on that awesomeness?
- It’s Flavorful: Like I mentioned above, you can cure your sweet AND salty cravings with just one meal! The saltiness of the crisped sage blends perfectly with the rich, subtly sweet butternut, and your tastebuds are the benefactors.
- It’s Quick: You can have this dish piping hot and on the table in just 35 minutes, which makes it a great option for busy weeknights! It also saves really well, meaning you get to enjoy fabulous, flavorful leftovers if needed.
- It’s Comfort Food: I’m pretty sure that mac and cheese in any form qualifies as comfort food. This creamy pasta can be made any time of year, but it’s especially comforting in the fall when it starts to get cold outside!
Notes on Ingredients
Okay, we’re almost there. Before we dive into how to start this “cheesy” masterpiece, let’s go over the essential ingredients. Here’s what you’ll need to gather up:
- Sage: Make sure to use fresh sage, and remove the stems before starting.
- Butternut Squash: Medium-sized, peeled, and with seeds removed. Chop it into large chunks before you begin.
- Pasta: You can use regular or gluten free, it doesn’t really matter. I like to use penne, cavatappi, etc.
- Butter: As far as vegan butter goes, I like Earth Balance’s spread. Regular oil also works.
- Flour: Use regular all-purpose flour, or coconut flour , if needed.
- Vegan Milk: Any vegan milk works – soy, almond, coconut, etc.
- Nutritional Yeast : Adds extra protein to the dish.
- Breadcrumbs: I like to use panko breadcrumbs. Gluten free breadcrumbs can be used, if needed.
- Seasoning: Combine sea salt with ground black pepper.
How to Make Butternut Squash Mac and Cheese
Mixing this butternut squash mac and cheese together is no trouble at all. There are a lot of parts to this recipe (i.e. cooking the butternut, the sage, the pasta, and combining all three components), but the steps aren’t overly complex or difficult, as you can see here:
Preheat the Oven to 425°F: Then, bring two pots of salted water to a boil. Add the butternut squash to one, cook for 10 minutes or until fork soft.
Cook the Pasta: Add the pasta to the other pot (cook pasta according to directions on the box). If it’s finished cooking before you have finished the sauce, remove from heat and drain, keeping 1/2 cup pasta water, and let stand until you’re ready to use it.
Cook the Sage: In a large pan, melt the vegan butter or coconut oil on medium-high. Add the sage leaves and cook for 1 minute, watching carefully so the butter/oil doesn’t burn, until crispy. Transfer to a paper-towel-lined plate, and season with a pinch of salt and 1/4 teaspoon ground black pepper. Don’t throw out the butter/oil!
Make the Sauce: In the same pan over medium heat with the leftover butter/oil, add the flour and whisk, then cook for about 1 minute until it comes together. Add vegan milk and whisk until it is lump free. Reduce the heat to low and season with the 1/4 teaspoon salt and 1/4 teaspoon ground black pepper. Simmer for 2 to 3 minutes, stirring until the sauce starts to thicken, then remove from heat.
Mash the Squash: Transfer butternut squash into the sauce and using a fork, mash it into the sauce until combined.
Combine Pasta, Squash, & Sauce: Transfer the drained pasta, reserved pasta water, and nutritional yeast squash and sauce mixture. Stir until well combined.
Bake the Mac and Cheese: Transfer the pasta mixture into a greased baking dish. Combine the breadcrumbs and olive oil to moisten them, then season them with remaining salt and pepper. Sprinkle the moistened crumbs in a single layer over the dish. Bake 5 to 7 minutes, or until golden brown and bubbly. Crumble the crispy sage over the top. Enjoy!
Tips for Success
See what I mean? Totally doable, whether you’re looking for a quick mid-week dinner or an indulgent meal that guests will love.
There are, however, a couple of tips on this butternut squash mac and cheese that will make the process even easier:
- How to Mash the Butternut Squash: You can mash it with your wooden spoon, spatula, or fork. It’s that soft. You don’t need any other kind of equipment for this recipe!
- Do I Have to Use Sage? Technically no, but I highly recommend it. The saltiness of the sage and its crispy texture really pull the dish together.
- How to Make this Gluten Free: Simply use gluten free pasta, flour, and panko breadcrumbs, and you’re good to go!
- Peel the Squash: You can use unpeeled butternut squash if you want, but for the creamiest, smoothest results, make sure to peel it!
Serving Suggestions
Wondering what to serve with your butternut mac and cheese? I’ve got a few ideas that might help! This veggie mac and cheese is generally pretty filling, but there are a couple of light sides that I like to include with it sometimes:
- Salad: Usually when I make this meal, a light, leafy green salad on the side is enough to satisfy everybody’s appetites!
- Veggies: Roasted or sautéed vegetables like asparagus, broccoli, mushrooms, and others are great too, because you can mix them in with your creamy pasta!
- Bread: Use slices of crusty bread to soak up some of the creamy butternut sauce – words can’t describe how good!
How to Store and Reheat Leftovers
Store your butternut squash mac and cheese leftovers in an airtight container in the fridge for 4-5 days. To reheat, bake in the oven until warmed through at 425 degrees F, or simply microwave. It may not be quite as creamy as it originally was if you microwave it, but it’ll still taste great!
Can I Freeze This?
Sure! Freeze your mac and cheese in an airtight container for 1-2 months. When you’re ready to enjoy it again, make sure to thaw it overnight in the fridge first before reheating!
Ingredients
- 1 bunch fresh sage , stems removed
- 1/2 medium Butternut Squash , peeled, seeds removed and chopped into large chunks
- 8 ounces pasta , regular or gluten free
- 2 tablespoons vegan butter , I like Earth Balance’s spread or coconut oil
- 2 tablespoons flour , regular or coconut flour if needed
- 1 to 1 ¼ cups vegan milk , any vegan milk works
- ½ cup nutritional yeast
- ¼ cup panko breadcrumbs + 2 teaspoons of olive oil , gluten free if needed
- ¾ teaspoon sea salt
- ¾ teaspoon ground black pepper
Instructions
- Preheat the oven to 425°F. Bring two pots of salted water to a boil. Add the butternut squash to one, cook for 10 minutes or until fork soft.
- Add the pasta to the other (cook pasta according to directions on the box). If it’s finished cooking before you have finished the sauce, removed from heat, drain, keeping 1/2 cup pasta water and let stand until you’re ready to use it.
- In a large pan, melt the vegan butter or coconut oil on medium-high. Add the sage leaves and cook for 1 minute, watching carefully so the butter/oil doesn’t burn, until crispy. Transfer to a paper-towel-lined plate, and season with a pinch of salt and 1/4 teaspoon ground black pepper. Don’t throw out the butter/oil!
- In the same pan over medium heat with the leftover butter/oil, add the flour and whisk, then cook for about 1 minute until it comes together. Add vegan milk and whisk until it is lump free. Reduce the heat to low and season with the 1/4 teaspoon salt and 1/4 teaspoon ground black pepper. Simmer for 2 to 3 minutes, stirring until the sauce starts to thicken, then remove from heat.
- Transfer butternut squash into the sauce and using a fork, mash it into the sauce until combined.
- Transfer the drained pasta, reserved pasta water, and nutritional yeast squash and sauce mixture. Stir until well combined. If the sauce seems a little dry, add in the extra milk a tablespoon at a time until your desired consistency.
- Transfer the pasta mixture into a greased baking dish. Combine the breadcrumbs and olive oil to moisten them, then season them with remaining salt and pepper. Sprinkle the moistened crumbs in a single layer over the dish. Bake 5 to 7 minutes, or until golden brown and bubbly.
- Crumble the crispy sage over the top. Enjoy!
Notes
Butternut Squash Mac and Cheese with Crispy Sage
Ingredients
- 1 bunch fresh sage stems removed
- 1/2 medium Butternut Squash peeled, seeds removed and chopped into large chunks
- 8 ounces pasta regular or gluten free
- 2 tablespoons vegan butter I like Earth Balance’s spread or coconut oil
- 2 tablespoons flour regular or coconut flour if needed
- 1 to 1 ¼ cups vegan milk any vegan milk works
- ½ cup nutritional yeast
- ¼ cup panko breadcrumbs + 2 teaspoons of olive oil gluten free if needed
- ¾ teaspoon sea salt
- ¾ teaspoon ground black pepper
Instructions
- Preheat the oven to 425°F. Bring two pots of salted water to a boil. Add the butternut squash to one, cook for 10 minutes or until fork soft.
- Add the pasta to the other (cook pasta according to directions on the box). If it’s finished cooking before you have finished the sauce, removed from heat, drain, keeping 1/2 cup pasta water and let stand until you’re ready to use it.
- In a large pan, melt the vegan butter or coconut oil on medium-high. Add the sage leaves and cook for 1 minute, watching carefully so the butter/oil doesn’t burn, until crispy. Transfer to a paper-towel-lined plate, and season with a pinch of salt and 1/4 teaspoon ground black pepper. Don’t throw out the butter/oil!
- In the same pan over medium heat with the leftover butter/oil, add the flour and whisk, then cook for about 1 minute until it comes together. Add vegan milk and whisk until it is lump free. Reduce the heat to low and season with the 1/4 teaspoon salt and 1/4 teaspoon ground black pepper. Simmer for 2 to 3 minutes, stirring until the sauce starts to thicken, then remove from heat.
- Transfer butternut squash into the sauce and using a fork, mash it into the sauce until combined.
- Transfer the drained pasta, reserved pasta water, and nutritional yeast squash and sauce mixture. Stir until well combined. If the sauce seems a little dry, add in the extra milk a tablespoon at a time until your desired consistency.
- Transfer the pasta mixture into a greased baking dish. Combine the breadcrumbs and olive oil to moisten them, then season them with remaining salt and pepper. Sprinkle the moistened crumbs in a single layer over the dish. Bake 5 to 7 minutes, or until golden brown and bubbly.
- Crumble the crispy sage over the top. Enjoy!
Video
Notes
Nutrition
Butternut Squash Mac and Cheese with Crispy Sage https://jessicainthekitchen.com/vegan-butternut-squash-mac-cheese/ October 1, 2021
These Vegan Mashed Potatoes are creamy, dreamy, and the perfect addition to your Thanksgiving table. Super creamy, buttery, and garlicky—everything you love about mashed potatoes, but dairy-free!
You’d think that vegan mashed potatoes would be a relatively straightforward recipe with very little variation or debate, but think again! People have strong opinions about mashed potatoes, especially when they’re made sans dairy. Vegan butter or olive oil? What kind of plant-based milk is best? Garlic or nah? This vegan mashed potato recipe is my personal fave because it’s got that luxurious, creamy mashed potato texture we all swoon over, and it gets a boost of flavor from minced garlic.
Through trial-and-error, I’ve discovered that there are some key differences between regular mashed potatoes and vegan mashed potatoes, particularly when it comes to the type of potatoes you use to make them. Hold tight and I’ll share more about that in a minute!
Why You’ll Love This Vegan Mashed Potatoes Recipe
- Easy to make . As with traditional mashed potatoes, vegan mashed potatoes are an absolute cinch to make. They might just be the easiest dish you’ll put on the table for Thanksgiving!
- A recipe for everyone . These dairy-free mashed potatoes have the same flavor and creamy texture as the classic version, so everyone will enjoy them no matter their diet.
- Tried-and-true . I tested and perfected this vegan mashed potatoes recipe by trying different types of potatoes, milk, and add-ins, so you can be sure it’s the best of the best.
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Y ukon gold potatoes – I recommend peeling the potatoes for the creamiest results, although you can do skin-on if you prefer!
- Vegan butter – I’ve made this recipe with olive oil instead, and I have to say, I really prefer butter for that authentic mashed potato flavor.
- Coconut milk – I’ve tried a lot of non-dairy milks in mashed potatoes, but I like coconut milk the best because it adds so much creaminess.
- Garlic – Garlic is also key here. The coconut milk does add a touch of coconut flavor to the potatoes, and the garlic masks that.
- Sea salt – You’ll need some to season the potatoes, and you’ll also need salt for the water you boil the potatoes in.
What Kind of Potatoes Should I Use?
As promised, let’s talk about potatoes. (Said no one ever!) Your classic, traditional, serve-‘em-at-Thanksgiving mashed potatoes are typically made with Russet potatoes. They have a high starch content, which yields a nice, fluffy texture in a mashed potato. But this fluffiness comes at a price: Russet potatoes also have a tendency to be dry.
That’s why you need to use Yukon gold potatoes. They’re buttery and they’re creamy, even if they’re not as starchy as Russets. In short, Yukon gold potatoes make mashed potatoes that taste good even without a boatload of added dairy. Of course – use the potatoes you have access to – but this is my suggestion and preference!
How to Make Vegan Mashed Potatoes
Boil the potatoes.
- Boil the potatoes. Bring a pot of heavily salted water or vegetable broth to a boil. Add the potatoes and boil for about 20 minutes, or until they can be easily pierced with a fork. Drain the potatoes and transfer them to a large mixing bowl.
- Mash the potatoes. Use a potato masher to break up the potatoes a bit. No need to mash them completely quite yet!
Add the milk and butter.
- Add the butter and coconut milk. Place the butter and coconut milk in a small bowl and microwave them for about 45 seconds, or until they’ve melted. Pour the mixture into the bowl with the potatoes.
- Finish the mashed potatoes. Add the minced garlic and sea salt, then mash the potatoes until they’re smooth and creamy. (Or a little bit lumpy if you like your mashed potatoes chunky!) Season to taste with black pepper and serve with a pat of butter on the top, if desired.
Tips for Success
- Don’t overwork the potatoes. This will ruin their texture and instead of fluffy and creamy, you’ll get strangely gummy. No one wants that!
- Don’t skimp on the salt. For real, you need to add plenty of salt to the pot of water before you add your potatoes because it infuses them with flavor. You can’t make up for this by adding more salt to the finished potatoes.
- Don’t use refrigerated coconut milk. You want the rich, creamy canned stuff for maximum mashed potato deliciousness.
Add-In Ideas
Mashed potatoes are like a blank slate—there are so many possibilities!
- Instead of fresh minced garlic, try adding roasted garlic instead. Because the flavor of garlic changes and mellows out when roasted, you can add a whole head and it will be amazing .
- Fresh herbs are fabulous in vegan mashed potatoes. Rosemary pairs especially well with the garlic.
- Add onion powder, sliced green onions or chives, vegan bacon , and your favorite plant-based cheddar for the mashed potato equivalent of a loaded baked potato .
- Cut the carbs and use half potatoes, half cauliflower. (To really reduce the carbs, make my Vegan Mashed Cauliflower .)
Serving Suggestions
Obviously, you can go with the classic pairing of vegan mashed potatoes and vegan gravy, but there are so many other things you can do with mashed potatoes:
- Serve it alongside a vegan meatloaf .
- Use it as a topping for shepherd’s pie .
- Make it part of your Thanksgiving spread, along with Maple Roasted Brussels Sprouts with Apples and Pecans , Cranberry Orange Sauce , and Vegan Pumpkin Pie .
- My gravy (coming tomorrow!)
How to Store and Reheat Leftovers
- Refrigerator : Store vegan mashed potatoes in the fridge for up to 3 or 4 days. When you’re ready to eat them again, warm them in a saucepan set over low heat, adding coconut milk or broth to thin, if needed. You can also heat them in the microwave until they’re warmed through.
- Freezer : Keep the mashed potatoes in an airtight container or freezer bag for up to 3 months. Thaw them in the refrigerator, then warm them up using the instructions above.
Ingredients
- 1 lb 8 ounces , 24 ounces yukon gold potatoes, cut in half & peeled
- 3 tablespoons vegan butter
- ¾ cup coconut milk
- 2 cloves garlic , finely minced
- ½ – 1 teaspoon sea salt to taste
Instructions
- Bring a pot of salted water or vegetable broth to boil. Add potatoes, and boil for 20 minutes until fork tender (you can stick your fork into the potato and it slides right out).
- Drain the potatoes completely through a strainer or sieve and then place into a bowl.
- Using your potato masher, mash the potatoes for a few seconds until broken up.
- In a small separate bowl, place the coconut milk and the vegan butter and microwave for 45 seconds until hot and melted together.
- Add the coconut milk vegan butter mix hot to the mashed potatoes along with the minced garlic and sea salt and mashed all the ingredients together with the potato masher until incorporated and the mashed potatoes are smooth and creamy.
- Serve with black pepper (optional) and an extra pat of butter. Enjoy!
Notes
- Store vegan mashed potatoes in the fridge for up to 3 or 4 days. When you’re ready to eat them again, w arm them in a pan set over low heat, adding coconut milk or broth to thin, if needed. You can also heat them in the microwave until they’re warmed through.
- To freeze, k eep mashed potatoes in an airtight container or freezer bag for up to 3 months. Thaw them in the refrigerator, then warm them up using the instructions above.
