Butternut Squash Mac and Cheese with Crispy Sage
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
- 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!
Video
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.Nutrition
Calories: 154kcal | Carbohydrates: 27g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Sodium: 269mg | Potassium: 196mg | Fiber: 3g | Sugar: 1g | Vitamin A: 4548IU | Vitamin C: 9mg | Calcium: 58mg | Iron: 1mg