Butternut Squash Macaroni & Cheese

Butternut Squash?! What do I do with that!

First off butternut squash is a winter squash with a sweet, nutty taste similar to that of a pumpkin, only creamier. The butternut squash was coveted by aboriginal people and early settlers because it has an extra long shelf life!

It is delicious cooked in a variety of ways– baked or roasted, in a puree, in soups or stews, and as a sweet addition to other hearty winter dishes.😋

Butternut Squash Mac & Cheese

Creamy, cheesy, comforting—and healthy, too—what more could you want from a pasta dish? This recipe and picture comes to us compliments of the Oh, She Glows!  

Ingredients: For the cheese sauce:

1 cup roasted butternut squash      

1 Tbsp vegan butter

3/4 cup almond milk

1 Tbsp potato starch or cornstarch

1/4 cup nutritional yeast

2 tsp Dijon mustard

3/4 tsp garlic powder

1/2 tsp onion powder

1 Tbsp fresh lemon juice

1/2 to 3/4 tsp fine sea salt & ground black pepper

2 to 3 tsp miso

For the pasta:

8 ounces macaroni (use gluten-free, if desired)

Mix-ins of choice: cooked squash, kale, spinach, broccoli, peas…


Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper. Brush the oil onto inner flesh of each squash half and sprinkle with salt and pepper. Roast for about 35 to 50 minutes, uncovered, until a fork or knife easily slides through the squash. The skin will be lightly browned. Let squash cool and scoop out soft inside.

Cook the pasta according to the package directions. Drain.

Add the cheese sauce ingredients, 1 lightly packed cup of the roasted squash to blender and blend on high until smooth.

Add the cooked and drained pasta back into the pot with cheese sauce and mix-in ingredient of choice. Heat over medium and stir until thickened. Add more salt and pepper to taste. Serve immediately.

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