Name: Vegan Butternut Squash Macaroni and Cheese
Prep time: 5 min
Cook time: 10 min
Total time: 20 min
Ingredients: 8 ounces pasta of choice (I used this gluten-free one); 2 1/2 cups peeled butternut squash, cut into 1-inch cubes; 1/4 cup unsweetened non-dairy milk; 2 tablespoons oil of choice; 2 tablespoons water; 1/2 teaspoon each onion powder and garlic powder; 4 tablespoons nutritional yeast; Sea salt and black pepper to taste

Vegan Butternut Squash Macaroni and Cheese

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This vegan Butternut Squash Macaroni and Cheese is our go-to creamy “cheesy” pasta sauce recipe. Great meal idea for kids and adults and it is ready in under 30 minutes.

Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 20 mins

Yield: Serves 4

Ingredients

Scale

8 ounces pasta of choice (I used this gluten-free one)
2 1/2 cups peeled butternut squash, cut into 1-inch cubes
1/4 cup unsweetened non-dairy milk
2 tablespoons oil of choice
2 tablespoons water
1/2 teaspoon each onion powder and garlic powder
4 tablespoons nutritional yeast
Sea salt and black pepper to taste

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Instructions

Cook the pasta according to package directions
Steam the butternut squash for about 10 minutes or until it’s soft (we place a steamer basket in a pot, add some water and when it’s boiling we add the squash and cook it over medium-high heat)
Place the steamed squash in a blender with the rest of the ingredients (except the pasta) and blend until smooth.
Mix the pasta and the sauce in the pot and enjoy while warm!

Notes

*Store leftovers in fridge for 5 days. When reheating, add a splash of milk or water so it gets creamy again.

Author: Rachel