Creamy Vegan Butternut Squash Mac and Cheese: An Irresistible Plant-Based Comfort Food

There’s a universally acknowledged truth: few dishes bring as much comfort and joy as a warm, hearty bowl of mac and cheese. This classic, creamy pasta dish has long been a staple in homes around the world, loved for its indulgent texture and satisfying flavor. But what if you could enjoy all that comfort and deliciousness while adhering to a plant-based diet? Enter our incredible Vegan Butternut Squash Mac and Cheese! This recipe takes a beloved classic and elevates it with the natural sweetness and velvety texture of butternut squash, creating a truly unforgettable experience that’s both wholesome and incredibly delicious. Prepare to be amazed by how rich, “cheesy,” and utterly satisfying this dairy-free alternative can be.

Why You’ll Fall in Love with This Vegan Butternut Squash Mac and Cheese

I’ll confess, I’ve never met a macaroni and cheese dish I didn’t appreciate. However, this particular vegan rendition, featuring the delightful addition of butternut squash, has secured a special place in my recipe collection. It’s more than just a meal; it’s an experience. Here’s why this recipe will become a new favorite in your kitchen:

• Butternut Squash is a Culinary Superstar: My admiration for butternut squash runs deep – *really* deep! These incredible gourds are not only packed with nutrients like Vitamin A and C, but they also boast an impressive shelf life, often lasting anywhere from one to three months when stored properly. This makes them a convenient and economical choice for healthy cooking. Beyond their practicality, butternut squash is remarkably easy to prepare; a few simple cuts and a quick peel are all it takes. But the real magic lies in its flavor profile: naturally sweet and inherently creamy, it surpasses even pumpkin in its velvety texture. This inherent sweetness and smooth consistency are exactly what make it an ideal base for a luscious, dairy-free “cheese” sauce, adding depth and richness that are simply unparalleled.
• A Symphony of Flavors: This dish is a true testament to how complementary flavors can transform a meal. It expertly balances both sweet and savory cravings in a single, harmonious bite. The subtle, earthy sweetness of the butternut squash forms a rich foundation, while the star player – crisped fresh sage – introduces a savory, aromatic crunch that cuts through the richness beautifully. A pinch of sea salt and a grind of black pepper further enhance this delicate interplay, creating a complex and incredibly satisfying taste experience that will leave your tastebuds singing. It’s a sophisticated twist on a classic, proving that vegan comfort food can be both bold and nuanced.
• Incredibly Quick and Convenient: In today’s fast-paced world, finding delicious recipes that don’t demand hours in the kitchen is a godsend. This vegan butternut squash mac and cheese fits the bill perfectly, allowing you to have a piping hot, homemade meal on the table in just 35 minutes. This makes it an absolute lifesaver for busy weeknights when time is of the essence but you still crave something wholesome and flavorful. Moreover, it reheats beautifully, meaning any leftovers are just as delightful as the fresh batch, providing a delicious and convenient option for lunch the next day or another quick dinner.
• The Epitome of Comfort Food: Few dishes evoke the feeling of warmth, nostalgia, and pure comfort quite like macaroni and cheese. This creamy, hearty pasta dish embodies that spirit entirely. While it’s wonderful any time of year, it truly shines during the cooler months of fall and winter, offering a cozy embrace that warms you from the inside out. It’s the kind of meal that wraps you in a culinary hug, perfect for chasing away the chill or simply indulging in a moment of pure, unadulterated pleasure.
• Dietary Inclusivity: One of the greatest advantages of this recipe is its versatility and broad appeal. Being entirely vegan, it’s naturally dairy-free, making it suitable for those with lactose intolerance or dairy allergies. Furthermore, with simple adjustments like using gluten-free pasta, flour, and breadcrumbs, it can effortlessly cater to gluten-free dietary needs. This means more people can gather around the table and enjoy this delightful meal without compromising on flavor or texture.

Essential Ingredients for Your Creamy Vegan Mac and Cheese

Before we embark on the journey of crafting this “cheesy” masterpiece, let’s ensure you have all the necessary components gathered. Each ingredient plays a crucial role in achieving the perfect texture and flavor profile of this vegan delight. Here’s a detailed look at what you’ll need:

• Fresh Sage: This herb is non-negotiable for achieving the signature savory depth and crispy texture that truly elevates this dish. Be sure to use fresh sage leaves and remove their woody stems before you begin preparation. The crispiness of the fried sage provides a beautiful contrast to the creamy sauce, and its aromatic essence infuses the entire dish with a wonderful, earthy note.
• Butternut Squash: Opt for a medium-sized butternut squash. The key to a smooth and creamy sauce is to peel the squash thoroughly and remove all seeds. Once prepared, chop it into large, uniform chunks. This ensures even cooking and easier mashing into the sauce later. Its natural sweetness and vibrant color are central to the dish’s appeal.
• Pasta: The beauty of mac and cheese lies in its pasta adaptability. You can use regular wheat pasta or a gluten-free alternative – the choice is yours, and both work wonderfully. For shapes, I highly recommend using those that can effectively hold onto the rich, creamy sauce, such as penne, cavatappi, elbow macaroni, or shells. These shapes provide excellent surface area for the sauce to cling to, ensuring every bite is flavorful.
• Vegan Butter (or Oil): For sautéing the sage and forming the roux, a good quality vegan butter is essential. I personally favor Earth Balance’s spread for its taste and consistency, but any reliable vegan butter brand will work. If vegan butter isn’t available or preferred, coconut oil is an excellent alternative, adding a subtle richness. Regular olive oil can also be used, though it will impart a slightly different flavor.
• Flour: This is a key thickening agent for our sauce, forming the base of a roux. All-purpose flour is the standard choice. If you’re making this dish gluten-free, coconut flour is a fantastic option that also adds a hint of natural sweetness. Alternatively, a gluten-free all-purpose flour blend can be used to achieve the desired consistency without any gluten.
• Vegan Milk: To create the creamy sauce, you’ll need unsweetened vegan milk. The good news is that most varieties work well, so choose your favorite! Almond milk, soy milk, oat milk, or cashew milk are all excellent choices. Just ensure it’s unsweetened to maintain control over the dish’s flavor profile. The richness of oat or cashew milk often mimics dairy creaminess best.
• Nutritional Yeast: This ingredient is a secret weapon in vegan cooking, delivering that distinctly “cheesy” and umami flavor without any dairy. Beyond its taste, nutritional yeast also provides a boost of protein and B vitamins, making this dish even more nourishing. Don’t skip it – it’s crucial for the authentic mac and cheese experience!
• Breadcrumbs: For a delightful crunchy topping, panko breadcrumbs are my go-to. Their larger, flakier texture results in an incredibly crispy crust when baked. If you require a gluten-free option, readily available gluten-free panko breadcrumbs will work perfectly, ensuring everyone can enjoy the irresistible topping.
• Seasoning: A simple yet powerful duo of sea salt and freshly ground black pepper is all you need to perfectly season and enhance the natural flavors of this dish. These staples ensure that both the butternut squash and the “cheese” sauce are perfectly balanced.

Step-by-Step Guide: How to Make Butternut Squash Mac and Cheese

Creating this flavorful vegan mac and cheese is a straightforward process, despite involving a few distinct stages. Each component – the butternut squash, crispy sage, and creamy sauce – comes together harmoniously to create a truly impressive dish. Follow these simple steps for a perfect result:

Step 1: Prepare Your Kitchen and Ingredients. Begin by preheating your oven to 425°F (220°C). This ensures it’s ready for baking once your mac and cheese is assembled. Simultaneously, bring two separate large pots of generously salted water to a rolling boil. In one pot, add your peeled and chopped butternut squash. Cook the squash for approximately 10 minutes, or until it is fork-tender. It should be soft enough to easily mash. While the squash cooks, move on to preparing your pasta.

Step 2: Cook the Pasta. In the second pot of boiling salted water, add your chosen pasta (e.g., penne, cavatappi, elbow macaroni). Cook the pasta according to the package directions until it is al dente. If your pasta finishes cooking before the sauce is ready, immediately remove it from the heat and drain it, being sure to reserve about ½ cup of the starchy pasta water. This reserved water is a secret weapon for adjusting the sauce’s consistency later if it becomes too thick. Let the drained pasta stand until you’re ready to combine it with the sauce.

Step 3: Crisp the Sage. In a large skillet or pan, melt the vegan butter or coconut oil over medium-high heat. Once melted and shimmering, add the fresh sage leaves in a single layer. Cook them for about 1 minute, keeping a very close eye on them to prevent burning. The sage leaves will become wonderfully crispy and fragrant. Carefully transfer the crispy sage to a plate lined with a paper towel to drain any excess oil. Season them immediately with a pinch of sea salt and ¼ teaspoon of ground black pepper. Crucially, do not discard the infused butter or oil in the pan – this flavorful base will be used for your sauce!

Step 4: Craft the Creamy “Cheese” Sauce. Using the same pan with the leftover sage-infused butter/oil, reduce the heat to medium. Add the flour and whisk continuously for about 1 minute until it forms a thick paste, or roux. This step is vital for thickening the sauce. Gradually pour in the vegan milk, whisking vigorously as you add it to ensure there are no lumps. Continue to whisk until the sauce is smooth and creamy. Reduce the heat to low and season with an additional ¼ teaspoon of salt and ¼ teaspoon of ground black pepper. Let the sauce simmer gently for 2 to 3 minutes, stirring occasionally, until it begins to visibly thicken. Once it has reached a luscious, coating consistency, remove the pan from the heat.

Step 5: Mash the Squash into the Sauce. Carefully transfer the cooked and drained butternut squash directly into the pan with your creamy sauce. Using a fork or a potato masher, begin to mash the soft squash into the sauce until it is thoroughly combined and smooth. This creates the vibrant color and velvety texture that defines this mac and cheese. Ensure there are no large lumps remaining for the silkiest consistency.

Step 6: Combine All Components. Now it’s time to bring everything together! Add the drained pasta, the reserved pasta water, and the nutritional yeast to the butternut squash and sauce mixture. Stir gently but thoroughly until all the pasta is completely coated with the rich, creamy sauce. The reserved pasta water helps achieve the perfect consistency, ensuring the mac and cheese isn’t too dry. If the sauce still seems a little too thick for your liking, add an extra tablespoon of vegan milk at a time until you reach your desired creaminess. Taste and adjust seasoning if necessary.

Step 7: Bake to Golden Perfection. Lightly grease a baking dish, then transfer the pasta mixture evenly into it. In a small bowl, combine the panko breadcrumbs with 2 teaspoons of olive oil to moisten them slightly, then season with the remaining salt and pepper. Sprinkle this mixture in a single, even layer over the top of the mac and cheese. Bake in your preheated oven for 5 to 7 minutes, or until the breadcrumbs are beautifully golden brown and the sauce is bubbly around the edges. This creates an irresistible crispy topping.

Step 8: Garnish and Serve. Once baked, remove the dish from the oven. Crumble the reserved crispy sage leaves generously over the top of the hot mac and cheese. The fresh aroma and textural contrast of the sage are simply divine. Serve immediately and savor every creamy, comforting bite!

Tips for Success: Master Your Vegan Butternut Squash Mac and Cheese

As you can see, crafting this delightful vegan butternut squash mac and cheese is entirely achievable, whether you’re aiming for a quick and satisfying mid-week dinner or an indulgent meal that will impress your guests. To ensure your culinary journey is even smoother and your final dish reaches its full potential, here are some invaluable tips for success:

• Effortless Butternut Squash Mashing: You might be surprised at how easily fork-tender butternut squash yields to mashing. There’s no need for specialized equipment like a food processor or blender for this step. A simple wooden spoon, spatula, or even a sturdy fork is perfectly sufficient to mash the squash directly into your sauce. The goal is to achieve a smooth, lump-free consistency, which happens almost effortlessly with well-cooked squash.
• The Unmistakable Magic of Sage: While technically you *could* omit the sage, I wholeheartedly urge you not to. The crispy, salty sage leaves aren’t merely a garnish; they are a crucial component that brings the entire dish into perfect balance. The vibrant, earthy aroma and the delightful textural contrast of the crispy sage against the creamy pasta are what truly elevate this recipe, adding a layer of sophisticated flavor that would be sorely missed.
• Seamlessly Go Gluten-Free: Adapting this recipe for gluten-free diets is incredibly simple. Just ensure that you use gluten-free pasta (there are many excellent varieties available now), a gluten-free all-purpose flour blend (or coconut flour as suggested), and gluten-free panko breadcrumbs. With these straightforward substitutions, you can create a completely delicious and safe meal for those with gluten sensitivities.
• For the Smoothest Sauce, Always Peel the Squash: While some recipes might suggest leaving the skin on butternut squash, especially for roasting, for this particular mac and cheese, peeling is highly recommended. The skin, even when cooked soft, can introduce a slightly fibrous texture that detracts from the ultimate creaminess we’re aiming for in the sauce. For the absolute smoothest and silkiest results, take the extra moment to peel your butternut squash before cooking.
• Achieving the Perfect Creaminess: Don’t be afraid to trust your instincts regarding consistency. If, after combining the pasta and sauce, it seems a little too thick or dry, simply add a splash more vegan milk or a tablespoon of your reserved pasta water at a time. Stir well after each addition until you reach your desired level of luscious creaminess. This flexibility ensures your mac and cheese is always perfectly saucy.
• Boost the “Cheesy” Factor: For an even more pronounced “cheese” flavor, consider adding an extra tablespoon or two of nutritional yeast. A tiny splash of apple cider vinegar can also enhance the tanginess often associated with cheese. If you enjoy store-bought vegan cheese shreds, a handful mixed into the sauce at the end or sprinkled on top before baking can also amplify the cheesy experience.
• Prep Ahead for Convenience: To make this dish even quicker on a busy day, you can prepare the butternut squash in advance. Peel and chop it, then store it in an airtight container in the fridge for up to 2-3 days. You can also cook the squash and even make the sauce a day ahead, storing them separately. Reheat the sauce gently before combining with freshly cooked pasta.

Serving Suggestions: What to Pair with Your Vegan Mac and Cheese

Once your creamy butternut squash mac and cheese is fresh out of the oven, golden and bubbling, you might be wondering what delightful accompaniments will best complement this hearty dish. This veggie-packed mac and cheese is indeed quite filling on its own, but a few well-chosen sides can elevate the meal, adding freshness, texture, and additional nutrients. Here are some of my favorite ideas:

• A Crisp Green Salad: A light, vibrant green salad is the quintessential pairing for a rich and creamy pasta dish. The fresh, crisp greens (like mixed greens, arugula, or spinach) offer a refreshing counterpoint to the mac and cheese, cleansing the palate with every bite. A simple vinaigrette dressing, perhaps lemon-herb or balsamic, adds just enough acidity without overpowering the main dish. It’s a fantastic way to add a burst of freshness and extra vitamins.
• Roasted or Sautéed Vegetables: To boost the nutrient content and introduce more textural variety, consider serving your mac and cheese alongside some simply prepared vegetables. Roasted or sautéed asparagus, broccoli florets, green beans, or mushrooms are excellent choices. You can even gently toss these cooked vegetables directly into your creamy pasta for a more integrated meal, adding delightful pops of color and flavor. The slight char from roasting or the tender-crisp texture from sautéing provides a wonderful contrast.
• Crusty Bread for Dipping: There’s something incredibly satisfying about having a good piece of bread to sop up every last drop of that luscious butternut squash sauce. Slices of crusty artisan bread, a warm baguette, or even a side of homemade garlic bread will be utterly irresistible. The bread acts as a perfect vehicle to fully enjoy the creamy, flavorful sauce, ensuring no deliciousness goes to waste.
• Protein Power-Up: If you’re looking to make this meal even more substantial or to add a boost of plant-based protein, consider pairing it with a side of baked tofu, crispy tempeh bacon, or a sprinkle of roasted chickpeas. These additions provide a different texture and enhance the satiety of the meal, making it an ideal post-workout or family dinner option.
• A Touch of Spice: For those who enjoy a little heat, a sprinkle of red pepper flakes over the top before serving, or a dash of your favorite hot sauce on the side, can add an exciting kick that complements the sweet and savory notes of the dish beautifully.

Storing and Reheating Your Delicious Leftovers

One of the many joys of this vegan butternut squash mac and cheese is how well it keeps, allowing you to extend the pleasure of this comforting meal. Proper storage and reheating techniques will ensure your leftovers taste almost as good as the freshly made dish.

To store your leftovers, allow the mac and cheese to cool completely to room temperature. Then, transfer it to an airtight container. This is crucial for preventing spoilage and maintaining freshness. Stored properly in the refrigerator, your vegan butternut squash mac and cheese will remain delicious for 4-5 days. It’s an excellent option for meal prepping healthy and satisfying lunches or quick dinners throughout the week.

When it comes to reheating, you have a couple of convenient options:

• Oven Reheating for Best Texture: For the closest approximation to its original, freshly baked glory, reheating in the oven is highly recommended. Preheat your oven to 425°F (220°C). Place the mac and cheese in an oven-safe dish, preferably covered with foil to prevent it from drying out. Bake until it is thoroughly warmed through and bubbly, typically 15-25 minutes, depending on the portion size. Removing the foil for the last few minutes can help crisp up the topping again.
• Microwave Reheating for Speed: If you’re short on time, the microwave is a perfectly acceptable option. Place a single serving in a microwave-safe bowl and heat in 1-2 minute intervals, stirring occasionally, until heated through. Be aware that microwave reheating might slightly alter the sauce’s creaminess, making it a little less smooth than when freshly made or reheated in the oven. However, the flavors will still be fantastic! If it seems a little dry, you can stir in a splash of extra vegan milk before or during reheating to restore some of its lusciousness.

Can You Freeze This Vegan Mac and Cheese?

Absolutely! This vegan butternut squash mac and cheese is a fantastic candidate for freezing, making it an excellent option for future meal planning or busy days when you need a quick, homemade meal. Freezing allows you to prepare a larger batch and enjoy portions whenever convenience calls.

To freeze, ensure the mac and cheese has completely cooled after cooking. Divide it into individual or family-sized portions and transfer them to freezer-safe airtight containers or heavy-duty freezer bags. If using containers, leave a small amount of headspace to allow for expansion. It will maintain its quality in the freezer for 1-2 months. While it can be frozen for longer, the texture might start to degrade slightly after this period.

When you’re ready to enjoy your frozen mac and cheese, the most important step is to thaw it properly. Transfer the frozen container to the refrigerator and allow it to thaw overnight. This slow thawing process helps preserve the texture of the pasta and sauce. Once thawed, you can reheat it using the oven method described above for the best results, adding a splash of vegan milk if needed to restore its creamy consistency. Reheating directly from frozen is possible but will take significantly longer and might result in a slightly more uneven texture. Planning ahead with overnight thawing is the key to enjoying this dish from the freezer.

Enjoy, friends! If you make this Butternut Squash Mac and Cheese, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below and give the recipe a rating! Thanks so much!

Butternut Squash Mac and Cheese with Crispy Sage

Servings:

9
servings

Prep Time:

15
mins

Cook Time:

20
mins

Total Time:

35
mins

Vegan Butternut Squash Mac and Cheese is a deliciously sweet take on a macaroni and cheese casserole that is gluten-free and so creamy! You’ll love this easy dinner recipe!

Ingredients

• 1
  bunch
  fresh sage,
  stems removed
• 1/2
  medium
  Butternut Squash,
  peeled, seeds removed and chopped into large chunks
• 8
  ounces
  pasta,
  regular or gluten free
• 2
  tablespoons
  vegan butter,
  I like Earth Balance’s spread or coconut oil
• 2
  tablespoons
  flour,
  regular or coconut flour if needed
• 1 to 1 ¼
  cups
  vegan milk,
  any vegan milk works
• ½
  cup
  nutritional yeast
• ¼
  cup
  panko breadcrumbs + 2 teaspoons of olive oil,
  gluten free if needed
• ¾
  teaspoon
  sea salt
• ¾
  teaspoon
  ground black pepper

Instructions

1. Preheat the oven to 425°F (220°C). Bring two pots of salted water to a boil. Add the butternut squash to one, and cook for 10 minutes or until fork-tender.
2. Add the pasta to the other pot (cook according to package directions). If it finishes before the sauce, remove from heat, drain, reserving 1/2 cup pasta water, and let stand.
3. In a large pan, melt the vegan butter or coconut oil on medium-high heat. Add sage leaves and cook for 1 minute until crispy (watch carefully to prevent burning). Transfer to a paper-towel-lined plate and season with a pinch of salt and 1/4 teaspoon ground black pepper. Keep the infused butter/oil in the pan.
4. In the same pan over medium heat with the leftover butter/oil, add the flour and whisk for about 1 minute until it comes together as a roux. Add vegan milk and whisk until lump-free. Reduce heat to low, season with 1/4 teaspoon salt and 1/4 teaspoon ground black pepper. Simmer for 2 to 3 minutes, stirring until the sauce thickens, then remove from heat.
5. Transfer the cooked butternut squash into the sauce. Using a fork or masher, mash it into the sauce until fully combined and smooth.
6. Add the drained pasta, reserved pasta water, and nutritional yeast to the squash and sauce mixture. Stir until well combined. If the sauce seems a little dry, add extra milk a tablespoon at a time until your desired consistency.
7. Transfer the pasta mixture into a greased baking dish. Combine the breadcrumbs and olive oil to moisten them, then season with remaining salt and pepper. Sprinkle the moistened crumbs in a single layer over the dish. Bake for 5 to 7 minutes, or until golden brown and bubbly.
8. Crumble the crispy sage over the top. Enjoy!

Notes

If you try this Butternut Squash Mac and Cheese please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.

Calories:
154
kcal

,

Carbohydrates:
27
g

,

Protein:
5
g

,

Fat:
4
g

,

Saturated Fat:
1
g

,

Sodium:
269
mg

,

Potassium:
196
mg

,

Fiber:
3
g

,

Sugar:
1
g

,

Vitamin A:
4548
IU

,

Vitamin C:
9
mg

,

Calcium:
58
mg

,

Iron:
1
mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting from your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine:
American

Course:
Dinner

Author:
Jessica Hylton