Butternut Squash Macaroni and Cheese (with a vegan option)
Recipe type: side dish
Prep time: 
Cook time: 
Total time: 
Serves: serves 8
This macaroni and cheese dish is vegan, dairy free, and totally tasty!
  • 1½ c. butternut squash, peeled and chopped
  • ½ onion, chopped
  • 3 garlic cloves
  • 16 oz. macaroni
  • ¼ c. reserved pasta water
  • ¼ c. raw cashews, soaked in water
  • 1 T. lemon juice
  • 1 t. salt
  • 1 t. black pepper
  • 1 t. Dijon mustard
  • ½ t. garlic powder
  • ½ t. paprika
  • ½ t. nutmeg
  • ½ c. cheddar cheese, shredded (optional)
  1. Place the squash, onion, and garlic in a large pot of water over high heat. Bring to a boil and then simmer for 15 minutes or until the vegetables are tender.
  2. Meanwhile, cook the macaroni according to the package directions. Drain, reserving ¼ cup of pasta water.
  3. Place the butternut squash, onion, garlic, cashews, lemon juice, salt, pepper, Dijon, garlic powder, paprika, and nutmeg in a food processor. Process until completely smooth.
  4. Add in the reserved pasta water and blend until a sauce has formed. If using the cheese add it in now and blend until smooth.
  5. Pour the sauce over top of the cooked macaroni noodles. Mix to coat the noodles and serve hot.
  6. bottom of the blender.
  7. Add butternut squash sauce to the macaroni noodles and stir, making sure every noodle is covered in sauce. Warm through if needed.
Recipe adapted from Veggie Inspired
Recipe by Hezzi-D's Books and Cooks at https://www.hezzi-dsbooksandcooks.com/butternut-squash-macaroni-cheese-vegan-option/