Butternut Squash Mac and Cheese

Comfort food, upgraded — this mac and cheese gets its creamy orange color and hidden nutrition boost from butternut squash, blended right into a spiced, dairy-free sauce. Smoked paprika and a hint of cinnamon add warmth you won't find in the boxed version.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 395
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz elbow pasta (gluten-free if desired)
  • 1½ cups broth
  • 1½ cups non-dairy milk
  • 3 cups diced butternut squash
  • 2 teaspoons garlic, minced
  • 1 cup diced yellow onion
  • 2 teaspoons smoked paprika
  • ½ teaspoon cinnamon
  • 1½ teaspoons sea salt, divided
  • 1½ teaspoons chili powder
  • Pinch of nutmeg
  • 1 tablespoon Dijon mustard
  • 3 tablespoons all-purpose flour (gluten-free if needed)
  • 1 block shredded vegan cheese
Topping
  • 1 cup toasted breadcrumbs
  • 1 tablespoon melted vegan butter
  • ¼ teaspoon salt

Equipment

  • Large pan
  • Measuring cups and spoons
  • Cutting board
  • Chef's knife
  • Wooden spoon or silicone spatula

Method
 

  1. In a large pan, combine onion, garlic, pasta, broth, and non-dairy milk (enough to cover the pasta), butternut squash, and spices. Sprinkle with flour.
  2. Cook, covered, about 20 minutes, until pasta is tender and squash has softened into the sauce.
  3. Stir in cheese and Dijon mustard until melted and combined.
  4. Top with breadcrumbs, butter, and a pinch of salt.

Notes

Recipe courtesy of Saladmaster Foodture: Cooking for a Healthy Future. Visit foodture.blogspot.com for more.
 
 
 

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