7 Best Vegan Butternut Squash Mac And Cheese Recipes

7 Best Vegan Butternut Squash Mac And Cheese Recipes For Your Kids

Butternut squash (Cucurbita moschata) is also known as gamma or butternut pumpkin in New Zealand and Australia. It is a winter squash growing on vines.

It has a nutty, sweet taste, similar to a pumpkin's. It has tan-yellowish skin and an orange fleshy pulp with a compartment of seeds in the blossom part.

When ripe, it turns increasingly deep orange and becomes sweeter and richer. It is a good source of fibre, vitamin C, vitamin A, magnesium, and potassium.

Butternut squash is botanically a berry, but we use it as a vegetable. You can roast, sauté, toast or steam it. Purée or mash it in soups, casseroles, bread, muffins, or pies.

I share 7 delicious, healthy, vegan, gluten-free butternut squash mac and cheese recipes in this blog.

They are all dairy-free and, therefore, much healthier than regular macaroni and cheese (with dairy). It is also cruelty-free to our animals and protects our environment.

1. Vegan Creamy Butternut Squash Mac And Cheese

The PERFECT vegan mac and cheese! You won't believe how good this is!!! No soy, fake cheese or nutritional yeast.

Made with natural whole food ingredients, this Butternut Squash Mac and Cheese will become a regular on your dinner table!

Prep time: 10-15 minutes | Cook time: 20 minutes | Total time: 30-35 minutes | Servings: 6 cups

Ingredients

• Butternut squash: 3 cups (about 12 oz), peeled, seeds removed, and cubed (or 1- 14 oz can)
• Gluten-free elbow pasta (or shells, penne, etc.) 12–16 oz.
• Raw cashews: 1 cup
• Nutritional yeast: 2-4 tablespoons or to taste
• Garlic: 2 cloves
• Dijon mustard: 1 teaspoon
• Onion powder: 1 teaspoon
• Smoked paprika: ½-1 teaspoon or to taste
• Lemon juice: 1 small (or 1 teaspoon apple cider vinegar)
• Water or vegetable broth: 2 cups or more as needed
• Sea salt and black pepper to taste

Ingredients For Baking (Optional)

• Gluten-free panko or breadcrumbs: ½ cup
• Avocado or coconut oil: 1-2 tablespoons

Methods To Cook The Butternut Squash

Oven

1. Preheat the oven to 400°F, put butternut squash on a baking sheet lined with parchment paper,
2. Sprinkle with a bit of oil,
3. Toss well to coat,
4. Bake for 30 minutes or until fork soft.

Stovetop

1. On the stovetop, combine 2–3 cups of water and butternut squash in a pot
2. Bring to a boil
3. Lower the heat to medium-low
4. Cook the butternut squash for 20 minutes or until the squash is fork-tender

Microwave

1. Place butternut squash in a microwave-safe bowl with ½ cup of water
2. Cover it with a small plate,
3. Heat on high for 5 minutes.
4. Lift the plate carefully to see if the squash is fork-tender.
5. Otherwise, cook for another 1–2 minutes.

Method To Soak The Cashews

• Short soak: Cover the raw cashews with hot (not boiling) water and soak them for 10-20 minutes.
• Slow soak: Cover cashews with cool water and let soak for 2 – 3 hours or overnight.

Method To Cook The Pasta

1. Cook the gluten-free elbow macaroni according to the package directions.

Method To Make The Butternut Squash Cheese

1. Cook the butternut squash, soaked cashews, nutritional yeast, garlic, onion powder, smoked paprika, lemon juice, ½ teaspoon salt, and freshly ground black pepper until the butternut squash is fork tender.
2. Let it cool, add it to a blender, and process by adding water until smooth.
3. Add more water to thin it to the desired consistency. It shouldn't be too thick because it will thicken as it sets.
4. The sauce only needs to cling to the pan, so use your best judgment when deciding how much more water to add.

Method To Assemble The Mac & Cheese

Stir in the butternut squash cheese sauce with the pasta and heat on low to warm through if necessary. Serve immediately or bake as directed below.

Method For The Oven Baked Mac & Cheese

½ cup panko or bread crumbs tossed with 1–2 tablespoons of olive oil. Sprinkle the topping over the mac and cheese and bake, uncovered, for 15–20 minutes or until golden brown. Alternatively, place it a few inches under the broiler for about 5 minutes or until the top is crispy.

2. Best Vegan Butternut Squash Mac And Cheese

The BEST vegan butternut squash mac and cheese you'll ever have! Made from all whole food plant-based ingredients. It's healthy for you too! Kid approved!

Prep time: 30-35 minutes | Cook time: 20 minutes | Total time: 50-55 minutes | Servings: 6

Ingredients

• Gluten-free macaroni noodles: 12 oz, cooked according to package directions
• Pasta cooking liquid: ½ cup
• Butternut squash: 1½ cups peeled, cubed
• Sweet onion: ½ large, peeled and chopped
• Raw cashews: ¼ cup
• Fresh lemon juice: 1 tablespoon
• Sea salt: 1 teaspoon
• Dijon mustard: ½ teaspoon or to taste
• Garlic powder: ¼ teaspoon
• Black pepper: ⅛ teaspoon
• Smoked paprika: ⅛ teaspoon
• Turmeric: ⅛ teaspoon
• Nutmeg: ⅛ teaspoon

Method

1. In a large pot, combine the cubed butternut squash, onions, and cashews and fill with water by at least one or two inches. Bring the butternut squash mixture to a boil, reduce to low heat and continue to cook until the butternut squash cubes are soft (about 15 minutes).
2. Cook the gluten-free macaroni noodles according to package directions.
3. In the meantime, set aside ½ cup of the cooking liquid before draining the noodles. Return the noodles to the pot and set them aside.
4. Drain the squash and onions and combine them with the cashews, lemon juice, salt, dijon, garlic powder, black pepper, smoked paprika, turmeric, nutmeg, and the saved cooking liquid from the noodles in a high-powered blender. Blend until the mixture is smooth. If required, use a tamper to push items to the bottom of the blender.
5. Stir the butternut squash sauce into the macaroni noodles, ensuring that every noodle gets coated. If necessary, reheat.

3. Delicious Vegan Butternut Squash Mac & Cheese

Delicious fall-inspired mac and cheese made with butternut squash, cashews, nutritional yeast, smoked paprika, and other everyday pantry staples.

Prep time: 10-15 minutes | Cook time: 20 minutes | Total time: 30 minutes | Servings: 6

Ingredients

• Butternut squash: 3 cups (about 12 oz), peeled, seeds removed and cubed (or 1 14 oz can)
• Gluten-free pasta (elbows, shells, penne, etc.): 12-16 oz
• Raw cashews: 1 cup
• Nutritional yeast: 2-4 tablespoons, to taste
• Garlic: 2 cloves
• Dijon mustard: 1 teaspoon
• Onion powder: 1 teaspoon
• Smoked paprika: ½-1 teaspoon or to taste
• Lemon juice: 1 small (or 1 teaspoon apple cider vinegar)
• Water, vegetable broth or a combo: 2 cups, plus more as needed
• Black pepper: 1 teaspoon, freshly ground, or to taste
• Sea salt: 1 teaspoon or to taste

Ingredients For Baking (Optional)

• Gluten-free panko or breadcrumbs: ½ cup
• Avocado or coconut oil: 1-2 tablespoons

Methods To Cook The Butternut Squash

Oven

1. Preheat the oven to 400°F.
2. Distribute the butternut squash cubes on a lined baking sheet.
3. Drizzle with a tiny bit of avocado or coconut oil.
4. Toss them well to coat the butternut squash cubes and cook them in the oven for 30 minutes or until fork tender.

Stovetop

• In a pot, combine 2 – 3 cups of water and the butternut squash,
• Bring to a boil. Then, reduce the heat and simmer the butternut squash for 20 minutes.

Microwave

• Place the butternut squash into a microwave-safe container.
• Add ½ cup of water and cover the container.
• Heat for 5 minutes on high
• Carefully lift the cover and check if the squash is ready, or cook for 1 – 2 more minutes until fork tender.

Method To Soak The Raw Cashews

1. Quick soak: Cover the raw cashews with hot, not boiling, water and let them soak for 10- 20 minutes.
2. Slow soak: Cover cashews with cool water and let soak for 2 – 3 hours or overnight.

Method To Cook The Pasta

Cook the gluten-free pasta according to the package directions.

Method To Make The Butternut Squash Cheese

1. Add the cooked butternut squash with all the ingredients and 1½ cups of water, and blend the vegan butternut squash cheese until it is creamy.
2. Add more water if you think your vegan cheese needs it. You don't want the vegan butternut squash cheese too thick, as it will thicken as it sets.
3. The sauce needs to cling, so use your best judgment on how much extra water to add.

Method To Assemble The Mac n' Cheese

1. Add the homemade vegan butternut squash cheese sauce to the gluten-free and stir to combine the ingredients. Heat the mac n' cheese on low to warm them.
2. Serve as is or baked, as noted below.

Method For The Oven Baked Mac & Cheese

1. Toss ½ cup of panko or bread crumbs with 1 – 2 tablespoons of olive oil.
2. Sprinkle the mixture over the mac and cheese and place in a preheated oven set to 350°F, uncovered, for 15 – 20 minutes, or until the top turns golden brown.
3. You can also put the vegan mac n' cheese under the broiler for a few minutes until the top is crispy (about 5 minutes).

4. Creamy Vegan Butternut Squash Mac & Cheese 

This deliciously creamy, rich, and cheesy-tasting vegan butternut squash mac and cheese only needs 9 ingredients. You can make it in 30 minutes. This healthy pasta is the perfect easy-to-make vegan dish for the squash season!

Prep time: 10-15 minutes | Cook time: 20 minutes | Total time: 30-35 minutes | Servings: 6 cups

Ingredients

• Gluten-free macaroni noodles: 3 cups
• Vegan butter (or light oil): 1 tablespoon
• Yellow onion: 1, chopped
• Garlic: 3 cloves, minced
• Butternut squash: ½ medium (580g), peeled, deseeded, and chopped into 2-inch cubes (4 cups cubed)
• Vegetable broth: 1½ cups
• Nutritional yeast: 2 tablespoons
• White miso paste: 1 tablespoon
• Pepper: 1 teaspoon or to taste
• Sea salt: 1 teaspoon or to taste

Method

1. Cook the gluten-free macaroni pasta as per the package instructions.
2. In a saucepan, melt the vegan butter on medium heat.
3. Add the garlic and the onion, and sauté them for about 5 minutes until the onion turns translucent and browns. Add the butternut squash and vegetable broth and cook until the butternut squash is fork-tender (about 10-15 minutes).
4. Add the cooked butternut squash mixture, nutritional yeast, miso paste, and salt to a blender. Blend until the butternut squash cheese is smooth and creamy. Stopping to scrape the sides as needed.
5. Alternatively, you could use an immersion blender directly in the pan. Add another ¼ cup of vegetable broth or water if your sauce is too thick.
6. Then return the vegan cheese sauce to the pan, add the cooked macaroni to the sauce and toss well to coat. Serve hot.

5. Vegan And Gluten-Free Butternut Squash Mac And Cheese

Are you looking for a healthy mac and cheese recipe? You should give this butternut squash mac and cheese a try! The butternut squash cheese is gluten-free, cholesterol-free and vegan.

Prep time: 20-25 minutes | Cook time: 15 minutes | Total time: 35-40 minutes | Servings: 2

Ingredients

• Butternut squash: 2 cups, peeled and diced (300 g)
• Coconut milk: ¼ cup (65 ml)
• Extra virgin olive oil: 2 tablespoons
• Onion powder: 1 teaspoon
• Garlic powder: ½ teaspoon
• Sea salt: 1-1½ teaspoons
• Nutritional yeast: 4 tablespoons
• Lemon juice: 1 tablespoon
• Gluten-free pasta of your choice: 7 oz (200 g)
• Fresh parsley, chopped for garnish (optional)

Method

1. Steam the butternut squash cubes until fork-tender (about 10 minutes). We usually place a steamer basket and some water in a large pot.
2. Once the water is boiling, we add the squash and cook it over medium-high heat. You can also boil or roast it.
3. Add the steamed butternut squash with the ingredients (except for the gluten-free pasta into a blender and blend until smooth.
4. While steaming the butternut squash, cook the gluten-free pasta according to the package directions.
5. Mix the pasta and the vegan cheese sauce in a pot.
6. We usually top the vegan mac and cheese with fresh parsley.
7. Store the butternut squash mac n' cheese in a sealed container in the fridge for up to 4 days or freeze it. You can reheat this fantastic dish, but add some milk because the sauce will probably be thick.

6. Vegan Butternut Squash Mac And Cheese With Crispy Sage

This vegan butternut squash mac and cheese with crispy sage 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!

Prep time: 20-25 minutes | Cook time: 20 minutes | Total time: 40-45 minutes | Servings: 9

Ingredients

• Sage: 1 bunch, stems removed
• Butternut squash: ½ medium, peeled, seeds removed and chopped into large chunks
• Gluten-free pasta: 8 oz
• Vegan butter (or coconut oil): 2 tablespoons
• Gluten-free flour: 2 tablespoons
• Coconut milk: 1 cup
• Nutritional yeast: ½ cup
• Gluten-free panko breadcrumbs: ¼ cup
• Olive oil: 2 teaspoons
• Sea salt: ¾ teaspoon or to taste
• Ground black pepper: ¾ teaspoon

Method

1. Preheat the oven to 425°F (220°C). Bring 2 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 gluten-free pasta to the other and cook it per the package directions.
3. Keep ½ cup of pasta water, drain it and set it aside.
4. Melt the vegan butter in a large pot (or use coconut oil). Add the chopped sage leaves and cook them for 1 minute. Make sure the vegan butter doesn't burn. Transfer the sage leaves to a paper-towel-lined plate and season with a pinch of salt and ¼ teaspoon of ground black pepper. Keep the butter or oil!
5. In the same pan, whisk in the flour and cook for about 1 minute until it comes together. Add the vegan milk and whisk until it is lump-free. Reduce the heat and season with ¼ teaspoon salt and ¼ teaspoon black pepper.
6. Simmer the vegan sauce for 2 to 3 minutes until it thickens, then remove it from the heat.
7. Transfer the butternut squash into the sauce, and, using a fork, mash it into the sauce until combined.
8. Transfer the drained gluten-free pasta, reserved pasta water, nutritional yeast squash and sauce mixture. Stir until well combined.
9. Transfer the pasta mixture to a lined baking dish.
10. Then, combine the gluten-free breadcrumbs and olive oil to moisten them, and season them with pepper and sea salt. Distribute the moistened crumbs in a single layer onto the dish. Bake for 5 to 7 minutes or until golden brown and bubbly.
11. Crumble the crispy sage over the top. Enjoy!

7. Delicious Vegan Butternut Squash Mac n' Cheese

Adults and kids love this vegan Butternut Squash Mac n' Cheese! The vegan cheese sauce is so creamy and smooth and made without dairy.

Prep time: 10-12 minutes | Cook time: 20 minutes | Total time: 30-32 minutes | Servings: 6-8

Ingredients

• Butternut squash: 1 pound, diced (about 4 cups chopped)
• Raw cashews: ½ cup
• Water: 2 cups
• Potato starch: 2 tablespoons
• Nutritional yeast: ½ cup
• Dijon mustard: 1 tablespoon
• Garlic powder: ½ teaspoon
• Onion powder: 1 teaspoon
• Lemon juice: 2 tablespoons, freshly pressed
• Sea salt: 1½ teaspoons or to taste
• Gluten-free pasta of your choice: 16 oz

 Ingredients For Serving (Optional)

• Kale, cooked
• Frozen peas, thawed
• Broccoli steamed
• Fresh parsley, oregano, thyme or basil, chopped

Method To Cook The Butternut Squash

1. If using whole fresh butternut squash, peel it and cut it into cubes (about 4 cups).
2. Instant Pot Method: Add the squash and 2-3 cups of water to cover the Instant Pot and cook the butternut squash on high pressure for 8 minutes. Then carefully release the pressure and drain the squash.
3. Stovetop Method: Add a steaming basked and water to a large pot and steam the butternut squash cubes for about 10-12 minutes until the butternut squash is fork tender. Drain.

Method To Cook The Pasta

1. Cook the gluten-free pasta according to the package instructions until they are al dente. Drain the noodles and add them back to the pot.

Method To Make The Butternut Squash Cheese

1. Add the cooked butternut squash and the cashews, 2 cups of water, potato starch, nutritional yeast, dijon mustard, garlic powder, onion powder, lemon juice and salt in a high-powered blender. Blend all the ingredients until the vegan butternut cheese is very smooth.
2. Combine the vegan cheese sauce with the cooked gluten-free pasta in the same pot. Cook over low-medium heat while constantly stirring for a minute or two until the sauce thickens a bit.
3. Serve it immediately with some chopped parsley or basil.

8. Vegan Freezer-Friendly Butternut Squash Mac & Cheese

This Vegan freezer-friendly butternut squash mac & cheese is a delicious, fall-inspired twist on everyone's favourite comfort food.

It differs from the other recipes because it uses homemade vegan cheese instead of butternut squash cheese.

We usually serve it with a delicious salad or steamed vegetables for extra nutritional value!

Prep time: 15-20 minutes | Cook time: 40 minutes | Total time: 55-60 minutes | Servings: 6

Ingredients

• Coconut or avocado oil: 1 tablespoon
• Yellow onion: 1, diced
• Garlic: 2 cloves minced
• Sea salt: ½ teaspoon or to taste
• Black pepper: ¼ teaspoon freshly ground
• Water or vegetable broth: 3 cups
• Gluten-free dry macaroni pasta: 1 lb
• Butternut squash: 1 cup, cut into cubes
• Coconut milk: ½ cup
• Vegan mozzarella or vegan Swiss cheese: 1 cup grated
• Vegan sharp cheddar cheese: 2 cups, grated

Ingredients For Serving – Very Colourful, Nutritious And Fresh From Your (Container) Garden

• Broccoli florets: 1-2 cups, steamed
• Cauliflower florets: 1-2 cups, steamed
• Carrots: 1-2 cups, sliced and steamed

Ingredients For Garnishing (Fresh Herbs From Your Container Garden) (Optional)

• Fresh chives, chopped
• Fresh parsley, chopped
• Fresh sage, chopped
• Fresh thyme, chopped

Method For The Instant Pot

1. Add the olive oil, onion, garlic, salt & pepper, broth and pasta to the Instant Pot (in that order).
2. Cook on high pressure for 3 minutes. Do a quick pressure release.
3. Meanwhile, roast the butternut squash cubes with some coconut or avocado oil in a 425°F (218°C) oven for 30 minutes. Remove it from the oven, then blend with the coconut milk.
4. Open the lid when safe to do so and stir in butternut squash purée along with vegan mozzarella and cheddar. Serve the vegan butternut squash mac and cheese on plates with steamed vegetables and garnish with chopped fresh herbs. Serve and enjoy!

Method For The Stovetop

1. Heat the avocado or coconut oil in a large pot on medium-high heat. Add the onion and sauté until it is softened (about 5 minutes). Add the garlic, salt & pepper, broth and pasta to the pot, stirring well to combine. Bring the mac & cheese mixture to a boil and cook for 12-15 minutes until the liquid is absorbed.
2. Roast the butternut squash cubes with olive oil in a 425°F (218°C) oven for 30 minutes. Remove from oven, then blend with milk.
3. Stir in the butternut squash purée, vegan mozzarella, and vegan cheddar into the pot with the pasta.
4. Serve the vegan butternut squash mac and cheese on plates with steamed vegetables and garnish with chopped fresh herbs. Serve and enjoy!

Freezing The Vegan Butternut Squash Mac And Cheese

Another great thing about this Vegan Butternut Squash mac and cheese is that you can freeze it for up to 3 months and reheat it in the oven or the microwave.

We usually freeze this mac and cheese in some Pyrex containers. Pop a container from the freezer into a 400°F (204°C) oven for 30-40 minutes and serve it topped with fresh herbs.

Freezing The Butternut Squash Purée

To freeze, make your purée and let it cool completely. Then, you can place it into an airtight, freezer-safe bag or container and seal it shut.

You can store the butternut squash puré in the freezer for 5-6 months. When ready to use it, defrost the puré in the fridge overnight.

Conclusion

We love the vegan butternut squash mac and cheese. It is a perfect meal for the cooler Fall evenings. You can serve them with a delicious tomato, cucumber & yellow pepper salad or steamed broccoli, cauliflower and carrots.

I trust you enjoyed this article about the 7 Best Vegan Butternut Squash Mac And Cheese Recipes For Your Kids. Please stay tuned for more blog posts to come shortly. Take care!

JeannetteZ

 

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