Vegan Butternut Squash Mac and Cheese (Gluten-Free, Allergy-Free)
Out of this world, creamy Vegan Butternut Squash Mac and Cheese! It's a healthy, gluten-free, and allergy-free recipe! No soy, nuts, dairy, or fake cheeses needed! Super easy and baked to perfection (or leave it unbaked!), this cheesy and kid-friendly butternut squash sauce is savory with fresh herbs and so quick to make along with your favorite pasta for a weeknight dinner or lunch!
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Total Time: 30 minutes
- Yield: 4-6 Servings 1x
- Category: Main, Side
- Method: Stove-Top, Bake
- Cuisine: American
Ingredients
Scale
- 1 TB Olive Oil (or Vegan Butter)*
- 1 Cup Chopped Sweet Vidalia Onion
- 1 Tsp Minced Garlic
- 4 Cups (about 1lb) Peeled & Cubed Butternut Squash**
- 1/2 Cup Unsweetened Non-Dairy Milk***
- 3 to 4 TB Nutritional Yeast
- 1 TB Chopped Fresh Sage (1 tsp dried)
- 1 TB Chopped Fresh Thyme (1 tsp dried)
- 2 Tsp Crushed Dried Rosemary
- Salt & Black Pepper (to taste)
- 8 oz Gluten-Free Pasta
- 3 TB Gluten-Free Breadcrumbs (optional, if baking)
Instructions
- In a large pot, heat the oil over medium heat, then add the chopped onion and garlic. Saute for 3 to 5 minutes until the onion softens.
- Add the cubed butternut squash and allow the squash to cook for about 5 minutes before adding the milk, herbs, and nutritional yeast.
- Turn the heat off and use an immersion blender orย transfer the squash sauce to a standard blender and blend until smooth and creamy.
- Transfer the blended sauce to a bowl if you would like to use the same pot to boil the noodles.
- Boil the gluten-free pasta according to package directions, drain, and add 2-3 cups of sauce to the cooked pasta and mix.
To Bake:
- While the pasta is boiling, preheat the oven to 350ยฐF.
- Drain the cooked pasta, add it back to the pot, and mix in 2 cups of butternut squash sauce.
- Add the coated pasta to an 8x8 casserole dish, then add the remaining sauce to the pasta, pushing it down between the noodles and covering the top.
- Sprinkle on the gluten-free bread crumbs, if desired, and bake the mac and cheese for about 10 minutes until golden brown on top.
Notes
*You can also dry-saute and make ti oil-free.
**Cooked and frozen or boil fresh squash for 10-25 minutes on the stove, or roast the squash for a more intense, sweet taste for 25 minutes at 425ยฐF.
***If making the stove-top version you can add 3/4 cup of milk to the sauce to make it runnier.
Nutrition
- Serving Size: 1 Serving
