Vegan Butternut Squash Mac and Cheese
Ingredients
-
1
bunch
fresh sage
-
½
medium
butternut squash
-
8
ounces
pasta
-
2
tablespoons
vegan butter
-
2
tablespoons
flour
-
1 to 1 ¼
cups
vegan milk
-
½
cup
nutritional yeast
-
¼
cup
panko breadcrumbs
-
2
teaspoons
olive oil
-
¾
teaspoon
sea salt
-
¾
teaspoon
ground black pepper
Instructions
- Preheat the oven to 425°F and boil two pots of salted water.
- Cook the butternut squash in one pot for 10 minutes until fork soft.
- Cook the pasta in the other pot according to package directions, reserving ½ cup of pasta water.
- In a large pan, melt the vegan butter or coconut oil and cook the sage leaves for 1 minute until crispy.
- Remove the sage and set aside, keeping the butter/oil in the pan.
- Whisk flour into the remaining butter/oil and cook for 1 minute, then add vegan milk and whisk until lump-free.
- Season the sauce with salt and pepper, simmer for 2-3 minutes until thickened, then remove from heat.
- Mash the cooked butternut squash into the sauce until combined.
- Combine the drained pasta, reserved pasta water, nutritional yeast, and squash sauce mixture.
- Transfer to a greased baking dish, mix breadcrumbs with olive oil, and sprinkle over the top.
- Bake for 5-7 minutes until golden brown, then crumble crispy sage over the top before serving.
Nutrition Facts (estimated)
Servings
9 servings
Calories
154
Total fat
4g
Total carbohydrates
27g
Total protein
5g
Sodium
269mg
Cholesterol
0mg
You might also like