Name: Vegan Butternut Squash Mac and Cheese
Brand: shortgirltallorder.com
SKU: shortgirltallorder-com-2
Availability: OnlineOnly

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Vegan Butternut Squash Mac and Cheese

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×Jump to RecipeThis Vegan Butternut Squash Mac and Cheese is SO creamy, packed with flavor, and a truly filling dinner to enjoy during Fall! With roasted butternut squash and a creamy sauce made with NO cashews or coconut milk, it truly is the best butternut squash pasta!While I've created my fair share of vegan pasta dishes, this is the first vegan mac and cheese to make it to the blog.Thanks to the use of tapioca starch, we get that stretchy cheese consistency while the roasted &amp; blended butternut squash creates the creamiest sauce!If you loved the creaminess of Vegan Pumpkin Vodka Pasta or Vegan Truffle Mushroom Pasta, then you are going to fall in love with this dairy-free butternut squash pasta!Roast the butternut squash &amp; cook the pastaIf using whole butternut squash, start by peeling off the outer skin, removing the seeds from the center of the squash, and cutting the squash into cubes. It should make anywhere from 5 ½ to 6 cups of squash.Then, add the diced butternut squash, avocado oil, salt, pepper, onion powder, garlic powder, and dried sage to a tray. Mix together until coated. Then, roast the squash for 30-35 minutes at 400F.While the squash is roasting, cook the pasta according to the package instructions, strain, and set aside.Make the butternut squash sauceTake 1 ½ cups of the roasted butternut squash and blend it with 1 ½ cups of oat milk to create a creamy sauce. Set aside.Then, add the vegan butter and minced garlic to a saucepan and saute for 2-3 minutes until fragrant.Next mix in the blended butternut squash and oat milk, nutritional yeast, salt, and Dijon mustard. Stir and cook together for 1-2 minutes.Once mixed, add in the tapioca slurry (1 Tablespoon tapioca flour mixed with 2 Tablespoons water). Immediately stir it into the sauce until it gets a thick and stretchy consistency.Combine &amp; serve!Remove the pan of sauce from the heat and add in the cooked pasta and remaining cubes of roasted butternut squash.Serve as is, or add fried sage on top for a fancy and delicious twist!Can I make this recipe gluten-free?Definitely! The only ingredient you'll need to swap is gluten-free pasta in place of the pasta shlls. Otherwise, all of the remaining ingredients are naturally gluten-free!How do I store vegan butternut squash pasta?Leftovers can be stored in a closed container in the fridge for 3-4 days or in the freezer for up to 1 month. Reheat in the microwave or stovetop until warmed throughout to enjoy!How do I serve this dish?Personally, I love eating this vegan butternut squash mac and cheese all on its own for dinner!However, if you're looking for more protein, you can serve it alongside my Crispy Pan-Fried Tofu. If you're looking for more veggies serve it with a side of my Spicy Lime Broccolini or Miso Glazed Brussel Sprouts!I can't wait for you to try this creamy &amp; delicious Vegan Butternut Squash Mac and Cheese! It's packed with flavor and is the perfect cozy dinner to enjoy all Autumn long. Enjoy!-TSGMore cozy vegetarian pasta recipes you will love:If you loved this recipe, please leave a 5-star review on the recipe card. I always appreciate your feedback and support! You can also follow along on my&nbsp;Instagram,&nbsp;Facebook, TikTok, and&nbsp;Pinterest,&nbsp;or sign up for our&nbsp;newsletter!No ratings yetPrintPin« Vegan Green Chile Garlic RollsAnd receive our FREE ebook with 6 easy 30-minute weeknight dinners to help you eat more plant-based meals!This site uses Akismet to reduce spam. Learn how your comment data is processed.

×Jump to RecipeThis Vegan Butternut Squash Mac and Cheese is SO creamy, packed with flavor, and a truly filling dinner to enjoy during Fall! With roasted butternut squash and a creamy sauce made with NO cashews or coconut milk, it truly is the best butternut squash pasta!While I've created my fair share of vegan pasta dishes, this is the first vegan mac and cheese to make it to the blog.Thanks to the use of tapioca starch, we get that stretchy cheese consistency while the roasted &amp; blended butternut squash creates the creamiest sauce!If you loved the creaminess of Vegan Pumpkin Vodka...

Vegan Butternut Squash Mac and Cheese

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