Vegan Butternut Squash Mac Cheese (Printable)

Creamy plant-based mac with roasted squash and sage in a silky dairy-free sauce.

# What You Need:

→ Pasta

01 - 12 oz elbow macaroni or preferred pasta

→ Roasted Butternut Squash

02 - 1.1 lbs peeled and diced butternut squash (about 1 small squash)
03 - 2 tbsp olive oil
04 - 1/2 tsp salt
05 - 1/4 tsp black pepper

→ Sauce

06 - 2 tbsp olive oil
07 - 1 medium yellow onion, diced
08 - 3 garlic cloves, minced
09 - 1 tbsp fresh sage, finely chopped (plus extra for garnish)
10 - 1 cup unsweetened plant-based milk (oat or soy)
11 - 1/2 cup vegetable broth
12 - 1/4 cup nutritional yeast (20 g)
13 - 2 tbsp lemon juice
14 - 1 tsp Dijon mustard
15 - 1/2 tsp smoked paprika
16 - 1/2 tsp turmeric (optional)
17 - 1 tsp salt, or to taste
18 - 1/4 tsp black pepper

→ Topping (optional)

19 - 1/3 cup panko breadcrumbs (35 g)
20 - 1 tbsp olive oil
21 - 1 tbsp fresh sage, finely chopped

# How To Make:

01 - Preheat the oven to 400°F. Line a baking tray with parchment paper.
02 - Toss diced butternut squash with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread in a single layer on the prepared tray and roast for 25 to 30 minutes until tender and lightly browned.
03 - Meanwhile, cook the pasta according to package instructions. Drain and set aside.
04 - In a large skillet over medium heat, warm 2 tablespoons olive oil. Sauté diced onion for 5 to 6 minutes until soft and translucent. Add minced garlic and chopped sage; cook for an additional 1 to 2 minutes until fragrant.
05 - Transfer the sautéed aromatics and roasted squash into a blender. Add plant-based milk, vegetable broth, nutritional yeast, lemon juice, Dijon mustard, smoked paprika, turmeric if using, salt, and pepper. Blend until the mixture is smooth and creamy.
06 - Pour the sauce back into the skillet and heat gently over medium-low heat, stirring occasionally for 3 to 4 minutes. Adjust seasoning to taste.
07 - Add the cooked pasta to the sauce and stir well to coat evenly. Warm through for 2 to 3 minutes.
08 - For the topping, mix panko breadcrumbs with olive oil and chopped sage. Toast in a dry skillet over medium heat until golden brown, about 2 to 3 minutes.
09 - Plate the mac and cheese and sprinkle with toasted sage breadcrumbs and additional fresh sage if desired.

# Expert Tips:

01 -
  • It tastes genuinely creamy without a hint of the 'diet food' aftertaste that haunts so many vegan dishes.
  • Roasted butternut squash makes the sauce naturally sweet and rich, so you're not fighting against bland ingredients.
  • It comes together in under an hour, which means weeknight dinner without the guilt of takeout.
  • One bowl feels fancy enough for company but humble enough for eating alone in your kitchen at 8 p.m.
02 -
  • Don't skip blending the sauce—a chunky, unblended sauce tastes gritty and breaks the creamy illusion that makes this dish special.
  • Nutritional yeast is essential and irreplaceable; it's what gives the savory, umami, 'cheesy' depth that makes people not realize they're eating vegan food.
  • Season aggressively and taste as you go; plant-based sauces need more seasoning than dairy versions because there's no fat carrying flavors around.
03 -
  • If you want extra creaminess, add 2 tbsp tahini to the blender—it creates a silkier texture and adds nutty depth without relying on nuts.
  • Taste the sauce before adding the pasta; this is your moment to adjust seasoning, add more lemon if it feels heavy, or more salt if it feels flat.

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