Irresistibly Creamy Vegan Butternut Squash Mac and Cheese with Crispy Sage: A Plant-Based Delight
Indulge in the ultimate comfort food with this exquisite Vegan Butternut Squash Mac and Cheese. This gloriously creamy casserole offers a delightful blend of sweet and savory notes, making it an instant family favorite and a perfect, easy dinner recipe!
There’s something inherently comforting about a warm, cheesy bowl of macaroni and cheese. For those who embrace a plant-based lifestyle, finding that same level of indulgence can sometimes be a quest. But fear not, because this vegan butternut squash mac and cheese is here to end that search! It’s not just a substitution; it’s an elevation of a classic, bringing rich flavors and a velvety texture that will impress even the most discerning palates. This recipe transforms humble butternut squash into an unbelievably creamy, naturally sweet “cheese” sauce, perfectly complemented by the savory crunch of crispy sage. Prepare to discover your new favorite go-to comfort meal.
Why This Vegan Mac and Cheese Will Become Your New Obsession
As a lifelong enthusiast of mac and cheese in all its glorious forms, I can confidently say this vegan macaroni and cheese with butternut squash holds a truly special place in my culinary repertoire. It’s a dish that consistently delivers on flavor, comfort, and ease. Here’s why you’ll undoubtedly fall in love with it:
- Butternut Squash is Simply Wonderful: My adoration for butternut squash runs deep. These versatile gourds are not only a nutritional powerhouse, packed with vitamins A and C, but they also boast an impressive shelf life, lasting anywhere from one to three months when stored correctly. Beyond their longevity, they are surprisingly easy to prepare – a quick peel and chop, and you’re halfway there. Their naturally sweet profile, even creamier than pumpkin, makes them the ideal base for a rich, dairy-free “cheese” sauce. It’s a brilliant way to sneak in some wholesome vegetables while creating an utterly decadent dish.
- A Symphony of Flavor: This dish truly hits all the right notes for your taste buds. It beautifully balances both sweet and salty cravings in a single, satisfying meal. The delicate saltiness and earthy aroma of the crisped sage leaves provide a perfect counterpoint to the rich, subtly sweet butternut squash base. This harmonious blend creates a complex flavor profile that is both comforting and sophisticated, leaving you wanting more with every bite.
- Remarkably Quick & Convenient: Don’t let the gourmet taste fool you; this recipe is designed for efficiency. You can have a piping hot, incredibly flavorful dish on your table in approximately 35 minutes from start to finish. This makes it an absolute lifesaver for busy weeknights when you crave something wholesome and homemade but are short on time. What’s more, it saves exceptionally well, meaning you can enjoy delicious, comforting leftovers for days, making meal prep a breeze.
- The Epitome of Comfort Food: Let’s be honest, mac and cheese, in any iteration, is synonymous with comfort. This creamy pasta dish offers that quintessential warmth and coziness we all crave. While it’s wonderful any time of year, it feels particularly inviting during the crisp, cool days of fall and winter, providing a heartwarming embrace after a long day. It’s the kind of meal that wraps you in a hug from the inside out.
Essential Ingredients for Your Vegan Mac and Cheese Masterpiece
Before we embark on crafting this “cheesy” delight, let’s ensure you have all the necessary components gathered. Each ingredient plays a crucial role in building the incredible flavor and texture of this dish. Here’s a detailed look at what you’ll need to create this culinary masterpiece:
- Fresh Sage: This herb is non-negotiable for its unique, earthy aroma and slightly peppery flavor that beautifully complements the sweetness of the squash. Always opt for fresh sage over dried for the best results, and remember to remove the woody stems before cooking to ensure an enjoyable texture.
- Butternut Squash: Select a medium-sized butternut squash that feels heavy for its size, indicating good moisture content. You’ll need it peeled, with all seeds and stringy bits removed, and then chopped into large, uniform chunks. These chunks will soften evenly, making mashing a breeze. If you’re short on time, many grocery stores offer pre-cut butternut squash, which can save a step!
- Pasta: The beauty of mac and cheese lies in the pasta! While classic elbow macaroni is always a winner, feel free to experiment with other shapes like penne, cavatappi, orecchiette, or even shells. Both regular and gluten-free pasta varieties work perfectly in this recipe, allowing everyone to enjoy this comforting dish. Just ensure it’s a shape that can hold plenty of that glorious sauce.
- Vegan Butter or Coconut Oil: To achieve that rich, luxurious base for your sage and sauce, a good quality vegan butter is key. Brands like Earth Balance or Miyoko’s Kitchen are excellent choices. Alternatively, refined coconut oil can also be used, offering a neutral flavor that won’t overpower the other ingredients. This fat is essential for crisping the sage and forming the roux for the sauce.
- All-Purpose Flour: This acts as the thickening agent for our creamy sauce. Standard all-purpose flour works wonderfully. If you require a gluten-free option, coconut flour (as specified) or a good quality gluten-free all-purpose blend will also do the trick, ensuring the sauce achieves the desired consistency.
- Unsweetened Vegan Milk: The choice of vegan milk can slightly influence the final flavor profile, but most varieties work well. Almond milk, soy milk, oat milk, or cashew milk are all great options. Ensure you use an unsweetened variety to maintain control over the dish’s sweetness, letting the butternut squash shine through naturally.
- Nutritional Yeast: This magical ingredient is what gives our vegan mac and cheese its signature “cheesy” flavor. It’s also a fantastic source of B vitamins and adds a lovely savory depth. Don’t skip it; it’s truly essential for that authentic mac and cheese taste without dairy.
- Panko Breadcrumbs + Olive Oil: For that irresistible golden, crispy topping, panko breadcrumbs are superior due to their larger, flakier texture. Combining them with a touch of olive oil before baking ensures they brown beautifully and evenly. If you’re adhering to a gluten-free diet, ensure you use a certified gluten-free panko breadcrumb alternative.
- Seasoning (Sea Salt & Ground Black Pepper): Simple yet crucial. These two seasonings are foundational to balancing and enhancing all the other flavors. Use good quality sea salt and freshly ground black pepper for the best taste.
Step-by-Step Guide: Crafting Your Creamy Butternut Squash Mac and Cheese
Creating this delicious butternut squash mac and cheese is a straightforward process, despite involving a few separate components. Don’t be intimidated by the number of steps; each one is simple and contributes to the incredible final result. Let’s walk through it together:
Step 1: Preheat and Prepare Your Boiling Water. Begin by preheating your oven to a comforting 425°F (220°C). This ensures your oven is ready for baking when the time comes. Simultaneously, bring two large pots of generously salted water to a rolling boil. In one pot, add your chopped butternut squash. Cook for approximately 10 minutes, or until the squash is tender enough to be easily pierced with a fork. It should be very soft, as this will make mashing much easier.
Step 2: Cook the Pasta. While the squash is cooking, add your chosen pasta to the second pot of boiling salted water. Cook the pasta according to the package directions until it reaches an al dente texture – tender but with a slight bite. If your pasta finishes cooking before your sauce is ready, simply remove it from the heat, drain it, and remember to reserve about 1/2 cup of the starchy pasta water. Let the drained pasta stand until you’re ready to combine it with the sauce. The reserved pasta water is a secret weapon for achieving extra creaminess!
Step 3: Crisp the Sage. In a large, deep skillet or pan, melt your vegan butter or coconut oil over medium-high heat. Once shimmering, add the fresh sage leaves in a single layer. Cook for about 1 minute, watching them very carefully. Sage leaves can burn quickly, so keep a close eye until they become delightfully crispy. Using tongs or a slotted spoon, transfer the crispy sage to a plate lined with paper towels to drain any excess fat. Immediately season the warm sage with a pinch of sea salt and 1/4 teaspoon of ground black pepper. Crucially, do not discard the infused butter/oil in the pan – it’s packed with flavor for the sauce!
Step 4: Craft the Creamy Butternut Squash Sauce. Using the same pan with the flavorful leftover butter/oil from the sage, keep the heat at medium. Sprinkle in the all-purpose flour and whisk vigorously for about 1 minute until it forms a smooth paste, or a roux. This is the base that will thicken your sauce. Gradually pour in the vegan milk, whisking continuously to ensure no lumps form, creating a silky-smooth liquid. Reduce the heat to low and season the sauce with 1/4 teaspoon of sea salt and 1/4 teaspoon of ground black pepper. Allow it to gently simmer for 2 to 3 minutes, stirring occasionally, until the sauce begins to noticeably thicken. Once it has reached a lovely, pourable consistency, remove the pan from the heat.
Step 5: Mash the Squash into the Sauce. Carefully transfer the cooked, fork-soft butternut squash into the pan with your newly made sauce. Using a sturdy fork, a potato masher, or even the back of a wooden spoon, mash the squash directly into the sauce. Continue mashing and stirring until the butternut squash is thoroughly incorporated, creating a thick, vibrant, and incredibly creamy “cheese” sauce. You can leave it slightly chunky for texture or mash until perfectly smooth, depending on your preference.
Step 6: Combine Pasta, Squash Sauce, & Nutritional Yeast. Now for the grand assembly! Add the drained pasta, the reserved pasta water (this is key for extra creaminess and binding!), and the nutritional yeast to your glorious butternut squash sauce mixture. Stir everything together gently but thoroughly until every piece of pasta is beautifully coated in the rich, creamy sauce. If at this stage the sauce seems a little too thick or dry, gradually add in an extra tablespoon of vegan milk at a time until you reach your desired luxurious consistency.
Step 7: Bake the Mac and Cheese to Golden Perfection. Lightly grease a baking dish of appropriate size. Transfer the glorious pasta mixture into the prepared dish, spreading it evenly. In a small bowl, combine your panko breadcrumbs with the remaining olive oil to moisten them, then season with the remaining salt and pepper. This step ensures an evenly golden, crispy crust. Sprinkle the moistened breadcrumbs in a single, even layer over the top of the pasta mixture. Bake for 5 to 7 minutes, or until the topping is beautifully golden brown and the mac and cheese is bubbly and hot throughout. The aroma filling your kitchen will be incredible!
Step 8: Final Touch and Serve. Once out of the oven, crumble the remaining crispy sage leaves over the top of your baked mac and cheese. This adds a final burst of flavor and a beautiful aromatic finish. Serve immediately and prepare for rave reviews!
Pro Tips for Perfect Vegan Butternut Squash Mac and Cheese Every Time
You’ve seen how manageable this recipe is, making it a fantastic choice whether you’re whipping up a quick mid-week dinner or an indulgent meal to impress your guests. To ensure your butternut squash mac and cheese turns out absolutely perfect, here are a few additional tips and tricks to elevate your cooking experience:
- Mashing the Butternut Squash: Don’t overthink it! Once cooked to fork-soft perfection, butternut squash becomes incredibly pliable. You can effortlessly mash it directly in the pot with a simple wooden spoon, a spatula, or even just a sturdy fork. There’s no need for fancy equipment like a food processor or blender for this recipe, which saves on cleanup and keeps the process delightfully simple. Aim for a smooth consistency, or leave a few small chunks for added texture if you prefer.
- The Importance of Sage: While technically optional, I cannot stress enough how highly I recommend including the fresh, crispy sage. Its unique, slightly peppery and earthy flavor, combined with its delicate salty crunch, truly ties all the components of this dish together. It elevates the mac and cheese from merely good to truly exceptional. If you absolutely can’t find sage, a sprinkle of fresh thyme or rosemary could work, but be aware the flavor profile will change significantly.
- Making it Gluten-Free: Adapting this recipe for a gluten-free diet is incredibly easy! Simply ensure you use certified gluten-free pasta (there are many fantastic varieties available today), choose a gluten-free flour blend (such as coconut flour, as suggested, or a specific GF all-purpose blend), and opt for gluten-free panko breadcrumbs. With these simple substitutions, you’re all set to enjoy a delicious, worry-free meal.
- Peeling the Squash for Optimal Creaminess: While you *can* use unpeeled butternut squash, especially if it’s organic and thoroughly scrubbed, for the absolute creamiest and smoothest “cheese” sauce, peeling the squash is highly recommended. The skin, even when cooked, can introduce a slightly tougher texture that might detract from the velvety consistency we’re aiming for. For an even quicker preparation, consider buying pre-cut butternut squash from your grocery store.
- Adding a Touch of Heat: If you enjoy a little kick in your comfort food, consider stirring in a pinch of cayenne pepper or a few red pepper flakes to the sauce along with the salt and pepper. It adds a wonderful subtle warmth that complements the sweet squash beautifully.
- Sneaking in More Veggies: This dish is already packed with the goodness of butternut squash, but you can easily boost its nutritional profile further. Stir in a handful of fresh spinach or kale during the last few minutes of sauce preparation, or mix in some roasted broccoli florets or sautéed mushrooms with the pasta before baking.
Perfect Pairings: What to Serve with Your Vegan Butternut Mac and Cheese
Once your delectable butternut mac and cheese is ready, you might be wondering what to serve alongside it to create a complete and satisfying meal. This veggie-packed mac and cheese is generally quite filling on its own, but there are several light and complementary side dishes that can elevate your dining experience without overpowering the main event:
- A Crisp, Fresh Salad: A simple, light, leafy green salad dressed with a bright vinaigrette is often the perfect accompaniment. Its freshness cuts through the richness of the mac and cheese, providing a refreshing contrast and ensuring everyone feels perfectly satisfied. Think mixed greens, cherry tomatoes, and a tangy lemon-herb dressing.
- Roasted or Sautéed Vegetables: For an extra boost of nutrients and a variety of textures, consider serving some roasted or lightly sautéed vegetables. Asparagus spears, tender broccoli florets, earthy mushrooms, or vibrant green beans are all excellent choices. You can even mix these cooked vegetables directly into your creamy pasta for an all-in-one dish!
- Crusty Bread for Dipping: There are few joys greater than using a slice of warm, crusty bread to soak up every last drop of that creamy butternut sauce. A good quality baguette, a rustic artisan loaf, or even some homemade garlic bread would be absolutely divine and will ensure no sauce goes to waste.
- Protein Power-Up: If you’re looking to make this an even heartier meal, consider serving it alongside a plant-based protein source. Pan-seared smoky tempeh, baked tofu, or a simple side of roasted chickpeas can provide a delicious and satisfying addition.
Storing and Reheating Your Vegan Butternut Squash Mac and Cheese
One of the many wonderful things about this butternut squash mac and cheese is how well it keeps, making it fantastic for meal prep or simply enjoying leftovers. To store any remaining portions, transfer them to an airtight container and refrigerate for up to 4-5 days. This ensures freshness and retains the flavors.
When you’re ready to enjoy it again, you have a couple of reheating options. For the best texture, especially if you want to maintain a slight crispiness on top, bake it in the oven at 425°F (220°C) until thoroughly warmed through and bubbly. If you’re short on time, a microwave works perfectly too. While microwaving might make the sauce a little less creamy than its original state, the flavors will still be absolutely delicious and comforting. If the sauce seems too thick after reheating, stir in a splash of vegan milk to restore its creaminess.
Can I Freeze This Vegan Mac and Cheese?
Absolutely! This vegan butternut squash mac and cheese freezes wonderfully, making it an excellent option for future quick meals. To freeze, allow the baked mac and cheese to cool completely. Then, transfer it to a freezer-safe, airtight container or divide it into individual portions. It can be stored in the freezer for 1-2 months without compromising flavor or texture too much.
When you’re ready to indulge in your frozen meal, remember to plan ahead. Thaw the mac and cheese overnight in the refrigerator first. Once thawed, you can reheat it in the oven (covered with foil to prevent drying) or gently in the microwave until it is heated through. A splash of vegan milk can also be added during reheating to restore moisture and creaminess.
Enjoy this incredible vegan comfort food, friends! If you make this Butternut Squash Mac and Cheese, please snap a photo and share it on Instagram, tagging #jessicainthekitchen! We’d also be thrilled if you could leave a comment below and give the recipe a rating. Your feedback is truly appreciated!
Butternut Squash Mac and Cheese with Crispy Sage
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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
- Preheat the oven to 425°F. Bring two pots of salted water to a boil. Add the butternut squash to one, cook for 10 minutes or until fork soft.
- Add the pasta to the other (cook pasta according to directions on the box). If it’s finished cooking before you have finished the sauce, removed from heat, drain, keeping 1/2 cup pasta water and let stand until you’re ready to use it.
- In a large pan, melt the vegan butter or coconut oil on medium-high. Add the sage leaves and cook for 1 minute, watching carefully so the butter/oil doesn’t burn, until crispy. Transfer to a paper-towel-lined plate, and season with a pinch of salt and 1/4 teaspoon ground black pepper. Don’t throw out the butter/oil!
- In the same pan over medium heat with the leftover butter/oil, add the flour and whisk, then cook for about 1 minute until it comes together. Add vegan milk and whisk until it is lump free. Reduce the heat to low and season with the 1/4 teaspoon salt and 1/4 teaspoon ground black pepper. Simmer for 2 to 3 minutes, stirring until the sauce starts to thicken, then remove from heat.
- Transfer butternut squash into the sauce and using a fork, mash it into the sauce until combined.
- Transfer the drained pasta, reserved pasta water, and nutritional yeast squash and sauce mixture. Stir until well combined. If the sauce seems a little dry, add in the extra milk a tablespoon at a time until your desired consistency.
- Transfer the pasta mixture into a greased baking dish. Combine the breadcrumbs and olive oil to moisten them, then season them with remaining salt and pepper. Sprinkle the moistened crumbs in a single layer over the dish. Bake 5 to 7 minutes, or until golden brown and bubbly.
- 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.
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 for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.