This recipe is really meant to just be a base recipe — it’s the perfect blank canvas for adding in anything else that sounds good! I might reduce the milk a bit so it’s cheesier and thicker. It will keep for several days in the fridge. Then very carefully (I recommend slightly opening the cap on the blender lid, so that excess steam can escape) pulse the mixture until smooth. Thank you for this great recipe. Use a tamper if necessary to push ingredients to the bottom of the blender. Hope you enjoy! Let me know how it turns out! To prep the butternut squash, first slice it in half lengthwise (1) and scoop out the seeds (2). Made with real whole food ingredients, this Butternut Squash Mac and Cheese will become a regular on your dinner table! Pour the butternut cheese sauce on top of the pasta, and toss to combine. more about me ». Amazing! Pumpkin or sweet potato would be closest in flavor. Loved it. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier. Finally, if you don’t want to use nutritional yeast, this recipe is great. To make the final dish gluten free, choose gluten free noodles. I also added extra nutritional yeast and garlic powder. Absolutely! Drain (6). I’ve also used it for a butternut squash soup. My stepson has an allergy to cashews, peanuts, and pistachios. In this healthier take on mac and cheese, pumpkin stands in for the heavy cream, cutting way back on the calories and fat while giving you over 200% of your daily requirement for Vitamin A!. But the first written recipe for enchiladas was in an 1831 cookbook called El Cocinero mexicano ().. My fiancé also loved it and he doesn’t even like mac and cheese normally! I found that the sauce was quite thin, so popped it in a casserole dish with parboiled pasta and topped with a cheesy crumb and it came out absolutely perfect. So I was a little worried going into this, but pleasantly surprised with the outcome. Made this tonight after the kids had football practice. Reduce heat to medium-low, cover and cook for 10 minutes, stirring occasionally, until the squash is tender and mashes easily with a fork. I buy a whole one and prep it myself, but most grocery stores now sell pre-chopped butternut squash in the produce section and you can often find it frozen as well. First off, I’m happy to report that there is an entire pound of butternut squash hiding in here, with its subtle nutty sweetness that perfectly balances the rest of the savory, creamy sauce. I’ll definitely make this one again, but as mentioned above, blend the sauce longer and then bake in the oven, I just made this and it taste great. Just sayin. Many readers have subbed in white beans in place of the cashews with great success, too. Let me know what you try! Use gluten free noodles, if you need/want. I swerved this to two 8 year olds and they both loved it; I had seconds myself. I didn’t use the sage leaves, but added a little sage powder to it. Small shells, penne, and rotini are our other faves for this dish. I would just recommend freezing it in individual portions so that it can reheat a bit more evenly. Continue cooking until the stock reaches a simmer. Let’s make some butternut squash mac and cheese! Yay! Definitely a recipe to save and share. It is a delicious pasta dish that I know you’ll love! Is it possible to substitute coconut milk (or fat free milk) in for whole milk? I’m trying to replace my favorite foods with healthier alternatives since I have many stomach problems so I made this with steak and steamed broccoli, my husband and I Iove it! See notes above for possible ingredient add-ins. This recipe is AMAZING! Can I use mustard powder instead of mustard? What else do you think I could use to get this consistency ? I hope you love this recipe as much as we do! My other option would have been to put it in a casserole dish and bake it in the oven to tighten it up some. Just stir it into the garlicky butter, skip the step where you cook it for 10 minutes, and transfer the butternut mixture straight to the blender and continue on with the recipe as written. Again, if you don’t have it, you can leave it out. This was okay, not sure I’ll make it again. Thank you so much, you’re a genius. I should have blended mine a little longer because it was slightly ‘grainy’. Hi, Ali. I searched high and low for a decent looking mac n cheese recipe that doesn’t call for nutritional yeast. I’m sensitive to lactose so I try to sub out cow milk when I can! I’m wondering if I could use almond milk instead of whole milk? If you happen to have some mac-and-cheese-loving kiddos in the house too, I am certain this recipe would also be a great way to sneak some extra squash … Save my name, email, and website in this browser for the next time I comment. yeeeeessssss this is so good!! Happy first day of autumn, everyone! Then drain the pasta. Meanwhile, heat the butter in a separate large sauté pan until melted. Thanks for your feedback, Hillary! Reserve ½ cup cooking liquid once noodles are done cooking and before draining. Required fields are marked *, Rate this recipe *This sauce is already gluten free. I also took your suggestion and made Brussels sprouts as a side and it’s delicious. Squash is such a great vegetable too, great recipe! Ratio of milk to squash favored milk way too much. Soothing Mushroom Ramen Soup with Crispy Tofu, Strawberry Beet Smoothie (Dairy Free, Nut Free). If I cook the pasta less and top with breadcrumbs and bake? No processed cheese. We loved it! Blend into the sauce until smooth. You can also watch me on YouTube show you how to make it!. You will not believe how good this is!!! If you have only one kitchen gadget, make it an immersion blender. I live in South Africa and we don’t often get butternut squash here. It came out wonderful! Required fields are marked *. Like a few others my sauce was a bit runny but still had a wonderful flavor. I’m sorry if you have answered this but how long will this sauce keep in the fridge? Yum! Wow!!! See more ideas about recipes, vegan recipes, food. This is the BEST vegan butternut squash mac and cheese you'll ever have! All that to say, this meal is on the list for this week! Quick, easy, and so delicious! My husband knew it needed crumbled bacon…. Use what you’re comfortable with. Notify me of followup comments via e-mail. I also think microwaving the chopped squash and broth might help it cook faster. Frozen chopped squash can also be used. What’s the best way for me to use that in this recipe? Thank you <3. Also, an immersion blender makes this such a breeze. I also only use one cup of milk instead of 2. OMG! If you happen to have some mac-and-cheese-loving kiddos in the house too, I am certain this recipe would also be a great way to sneak some extra squash onto their plates. This healthier Butternut Squash Mac and Cheese recipe is made with lots of good-for-you squash, it’s easy to make in just 30 minutes, and it’s SO cozy and creamy and delicious. I love mac n cheese, and think this might be a new favorite! The sauce recipe halved makes 3-4 substantial servings. This butternut squash mac and cheese is healthy! The starch in the water helps create the silky creamy texture. I absolutely love your recipes and make them all the time. Glad you liked it, Sue. For some inexplicable reason, I bought four bags of frozen butternut squash. I remember back when I first went vegan, trying a recipe that attempted to mimic the cheesy taste by using a combination of nutritional yeast and Dijon … Vegan Stuffed Butternut Squash with Lentil & Apple filling is a hearty and satisfying plant-based main course for any winter dinner and makes for a showstopping holiday meal! ... All of the comfort of warming macaroni cheese, with butternut noodles instead of pasta. This is absolutely amazing!! Your email address will not be published. Using the cashew milk made it really creamy. Best of the recipes for this dish that I’ve tried! Roasted cashews will work. Saving this recipe! cooked according to package directions (use gluten free noodles, if desired), or from the squash/onion…either one will work). this was so nice, I nearly ate it as a soup! Next time I will use less milk and I think it will be just perfect. Only change I made was to leave out the sage leaves. Otherwise, not a bad way to sneak a veggie into the kids… we’ll see if they actually eat it now! I’ve tried another squash mac and cheese recipe that was a total fail, but I’ve loved all of your recipes that I’ve tried so far so I’m hopeful! This recipe was fantastic, my two young daughters thought it was delicious and they avoid vegetables at all costs! You can also subscribe without commenting. I’ve been tinkering around with this recipe all month and think that I finally got it just right. It will keep in the fridge in an air-tight container for 4 to 5 days. It costs more to buy the pre-chopped kind, but it can save you time for sure. Try serving it over baked potatoes or steamed broccoli, use it as a dip for tortilla chips or french fries, or stir it into soups or chilis. Butternut Squash ~ This healthy veggie gives us the classic golden color of mac and cheese. Did you need more liquid in order to blend properly or was it too thick after mixing with the pasta? *Although the peel of butternut squash is edible, *If you are making this sauce on it’s own without the noodles, you can use water, unsweetened plain non-dairy milk, or the cooking liquid from the squash/onions, *This sauce is already gluten free. Hi, Lily. If you happen to have some fresh sage on hand, I also highly recommend taking the extra 2 minutes to fry up some crispy sage leaves to add to the mix. It blends up super creamy when paired with the other ingredients. I will definitely be making it again! It also heated up so well the next day – I usually find reheated pasta becomes congealed, but this was much better. (I used about 1 teaspoon salt and 1/2 teaspoon black pepper.). Wondering if that would change the taste much…Thanks! Kid approved! I followed the recipe exactly except for the sage leaves and it was really just kind of bland. Try it here: Bacon Butternut Squash Cornbread Stuffing. I’d love to try this, but my partner is allergic to all nuts. The only thing I’m really dissatisfied about is that for some reason the cheese and the sauce did not combine very well. ), broth, cheddar, and a little nutmeg is fantastic! Feb 17, 2021 - Vegan recipes from loveandlemons.com and around the web!. I added some pecorino Romano grated cheese and bacon bits too! Please see my Privacy Policy for more details. Loved the addition of the squash – it adds just a hint of sweetness, but if you didn’t tell anyone there was squash in it, they probably wouldn’t know. To make this easy butternut squash macaroni and cheese recipe, you will need the following: Full ingredient amounts/instructions included in the recipe below. SO GOOD! Areyou opposed to drain the stock before moving it to the blender? And all the better with some seriously tasty food to bring us all together. Even my Butternut squash hating 9 year old liked it! Technically, the peel of this winter squash is edible. How much nutritional yeast do I use to make it more like cheese? You may need to adjust the liquid amount, as well, depending on how much nooch you add. My 14-month-old devoured the macaroni and we will definitely keep this on rotation. Would definitely make again! Easy to make ahead of time! ;). – Taste is spot on. Then add in the butternut squash and vegetable stock and stir to combine. *Use a high speed blender to ensure the sauce blends up silky smooth. Should I use the veggie stock if I’m using canned (pumpkin, in this case)? *To save time, feel free to use pre-chopped butternut squash found in the produce section of the grocery store. I think lots of different cheeses work in this dish. The sage was a nice touch. I didn’t have any sage, which I was really bummed about because I love sage + butter + butternut squash, but even just the squash (Costco sells frozen organic butternut, peeled & cubed already! Let me know how it turns out! Healthy Pumpkin Mac And Cheese. Try one today! You can also freeze it! I’ve made this one about 5 times. Our favorite is by far the Tinkyada noodles! Roasted salted cashews will be too strong. Thank you for the recipe without nutritional yeast! I’m preparing this dish on a Saturday, and was wondering what level of sage you recommend on the weekends? This post may contain affiliate links. I made this yesterday, and the flavor was wonderful but the cheese did not melt right….it was still quite grainy. :). It has become a dish you crave ☺️. I ended up with some leftover sauce, so I’m going to drizzle it on some steamed broccoli tomorrow for lunch. ★☆ What is vegan mac and cheese made of? Perfect Fall dish. I’ve never worked with cashew flour before so I can’t say how much, but I would assume it would work just fine. Just use your judgement about how much sauce you’re making to avoid any splatter. Love all the flavors; it tastes decadent, delicious! Just want to say that I made this for some friends and they all loved it and were super impressed. I made this but subbed out the cheddar for a nice baby swiss and also added some fresh grated nutmeg. I use an immersion blender after adding the milk to blend it together easily. Yes, that should work just fine! No oil. But if you DO want nutritional yeast, it adds that little extra something that makes the mac n’ cheese taste more like, well, cheese. Super yummy Roast it first? Enjoy! I’ve made this twice and it’s such a comforting autumn dish. Hi, Nikki. Thoughts? What about hemp seeds? My thoughts: Smoked paprika lends a great subtle smokiness that is great paired with “cheesy” dishes. It’s creamy and satisfying without being heavy. Bring us all together i bought four bags of frozen butternut squash, onions cashews! More interesting Ramsay ’ s made with 100 % whole food plant based ingredients, there are plenty of packed! 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