Butternut Squash Mac and Cheese

A luxuriously creamy vegan mac and cheese packed with flavor. This Butternut
Squash Mac and Cheese is rich, decadent, and deliciously cheesy!

Servings: 4 people

Author:

Prep Time
5 minutes

Cook Time
45 minutes

Total Time
50 minutes

Main Course Dinner Lunch

American

mac and cheese butternut squash vegan mac and cheese

Instructions

1 Preheat oven to 450F. With a sharp knife, carefully slice the butternut squash
in half lengthwise. Scoop out the seeds with a spoon and brush each halve with
olive oil, salt, and pepper. Place the halves flesh-side down on a baking sheet.
Bake for 30-40 minutes, checking periodically for doneness. All of the flesh
should be soft when poked with a fork.
2 While the squash is baking, heat butter over medium-low heat in a frying pan.
Once melted, add the shallot, turn the heat to medium and cook for 2-3 minutes.
Add the garlic and spices, and cook for 1-2 minutes, then turn the heat back to
medium low for 3-5 minutes. Be careful not to burn the garlic. Stir frequently.
3 Cook the macaroni noodles according to package instructions. When done, drain
and stir with olive oil to prevent the noodles from sticking together.
4 Remove the squash from the oven when done. Let it cool for a few minutes.
Carefully scoop out 1 cup of butternut squash and add to a blender. Add the
garlic-shallot mixture to the blender, along with the nutritional yeast, coconut
milk, red wine vinegar, dijon mustard, and hot sauce. Blend on high until
smooth, about 1 minute.
5 Pour the sauce over the noodles and stir. Serve with additional red pepper
flakes or black pepper if desired.