Vegan Fall/Winter Squash Mac and Cheese Recipe

Prep Time: 20 min   Cook Time: 90 min    Yield: 6-8

Prep Time: 20 min   Cook Time: 90 min    Yield: 6-8

I promise, once you try this Vegan Mac...mind BLOWN! I [literally] couldn't stop myself from eating it. Once I finished what was on my plate, I kept dipping into the baking dish for more while my boyfriend wasn't looking! This Vegan Mac is hands down my new go-to and will potentially become a new traditional side dish for future Thanksgivings.

I know what you’re thinking…

90 minutes to cook? I know. I thought so to. But, TRUST ME it is so worth it. Plus, the cooking time is divided between two separate steps.

Not to mention, during that time you can leave the timer running and prep the rest of your meal or another tasty dish - like dessert! There is plenty of time to get other things done while this baby roasts to perfection.

Don’t worry, the recipe is super easy to follow and isn’t as time consuming as you think it is and it is the perfect fall/winter addition to any dinner or gathering.

Thanksgiving, here I come!

 

Ingredients:

  • 1 Butternut/Winter squash - peel, seed, cut into cubes (swap it out for 1 medium pumpkin or use 1 1/2, 15 oz cans of Organic Pumpkin)
  • 12-14 oz Pasta of choice - can be organic, whole-wheat, gluten-free, or low-carb (such as, legume/quinoa/etc.)
  • 3 or 4 Garlic cloves - peeled (depending how much you like garlic :P)
  • Olive Oil **
  • Salt
  • Pepper
  • 3 tbsp. Nutritional Yeast **
  • 1/2 tsp. Paprika
  • 1/2 tsp. Herbs of choice - suggest herbs de provence or chopped sage or thyme
  • 1/4 tsp. Onion Powder
  • 1/4 tsp. Nutmeg or Cinnamon
  • 1 pinch of Truffle Salt (optional)
  • 2 1/2 cups Unsweetened Almond or Cashew Milk (I used both :P)*
  • 2 tablespoons Unsalted, Organic Grass-fed Butter or Ghee **
  • 1/2 cup breadcrumbs - gluten free
  • 1/4 cup Hemp Seeds **
  • Olive oil or Coconut Oil Cooking Spray (for the pan)**

*Note: for a creamier base try 1 1/2, 13.5 oz cans of Coconut Milk

 

Instructions:

  • Pre-heat oven to 400 degrees. Place Squash cubes + garlic cloves on a large baking sheet - sprinkle salt and pepper (about 1/4 tsp. each), drizzle with olive oil, then toss. Bake the squash for 50 minutes or until tender with a fork.
  • Turn oven down to 350 degrees (if baking the entire dish once finished, otherwise pre-heat when ready), remove squash. Cook pasta according to package instructions. While pasta cooks, add the roasted squash, nutritional yeast, paprika, herbs, onion powder, nutmeg or cinnamon, and almond or cashew milk to a blender. Pulse a few times to break up the chunks, then blend until creamy. You may add a little more milk for a thinner sauce (about a tablespoon at a time) to reach your desired creaminess.
  • Spray the bottom of a baking dish with oil cooking spray. Mix together the cooked pasta and sauce, then pour into the baking dish. In a small mixing bowl, mix together breadcrumbs, hemp seeds, truffle salt, and, if desired, dried herbs (for the squash I used parsley + oregano; for pumpkin I highly suggest thyme OR mix it up with a different flavor!). Heat a small saucepan over medium heat and melt the butter. Once butter is melted, add to the breadcrumb mixture and stir till combined. Evenly coat the breadcrumbs on top of the Mac. 
  • When ready, bake the mac about 25-30 minutes and topping is crispy.
  • Serve and Enjoy!

 

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RecipeMegan AstoreVegan, Mac and Cheese, Thanksgiving