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Butternut Squash and Cauliflower Vegan Mac and Cheese Recipe

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This creamy and comforting Butternut Squash Mac and Cheese is a healthy twist on the classic comfort food. Made with a rich, velvety sauce from butternut squash, cauliflower, and nutritional yeast, this recipe offers a delicious dairy-free alternative that’s packed with flavor and nutrients. Perfect as a family dinner or meal prep option, this dish combines wholesome ingredients with the satisfying texture of al dente pasta for a flavorful and nutritious meal.

Ingredients

Main Ingredients

  • 1 tablespoon avocado oil or olive oil
  • 1 small yellow onion, diced (1 cup)
  • 4 garlic cloves, minced
  • 3 cups cubed butternut squash, fresh or frozen
  • 3 cups cauliflower florets, fresh or frozen
  • 2 cups low-sodium chicken broth
  • 3 tablespoons nutritional yeast
  • 2 teaspoons fresh squeezed lemon juice
  • 2 teaspoon Dijon mustard
  • 1 ½ teaspoons fine salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 16 ounces dry elbows, shells, or penne pasta, cooked al dente

Optional Garnishes

  • Black pepper
  • Minced fresh herbs
  • Breadcrumbs
  • Grated Parmesan cheese

Instructions

  1. Heat the oil: In a medium saucepan with a lid, heat the avocado or olive oil over medium heat to prepare for sautéing the aromatics.
  2. Sauté onion: Add the diced yellow onion and cook, stirring occasionally, until the onions start to soften, about 2-3 minutes.
  3. Add garlic: Stir in the minced garlic and continue cooking, stirring often, until the garlic is fragrant, about 30 seconds to 1 minute.
  4. Add vegetables and broth: Add the cubed butternut squash, cauliflower florets, and chicken broth to the saucepan. Bring the mixture to a steady simmer over medium heat.
  5. Simmer until tender: Cover the pan with the lid and cook until the vegetables are very tender, about 15-18 minutes. Reduce heat if needed to maintain a gentle simmer without boiling over.
  6. Blend the sauce: Transfer the cooked vegetables and liquid to a blender. Add nutritional yeast, lemon juice, Dijon mustard, fine salt, garlic powder, and onion powder. Cover and puree until the sauce is very smooth.
  7. Adjust seasoning: Taste the sauce and adjust the seasonings as desired for balance and flavor.
  8. Cook the pasta: Meanwhile, cook the dry pasta in the same saucepan or a separate pot according to package directions until al dente. Drain and return the pasta to the pot.
  9. Combine pasta and sauce: Pour the pureed butternut squash sauce over the cooked pasta. Toss well to coat all the pasta evenly and serve warm.
  10. Add garnishes: If desired, sprinkle black pepper, minced fresh herbs, breadcrumbs, and/or grated Parmesan cheese on top for added flavor and texture.
  11. Store leftovers: Store any leftovers in an airtight container in the refrigerator for up to 4 days.

Notes

  • The recipe uses low-sodium chicken broth, but you can substitute vegetable broth for a vegetarian version.
  • Nutritional yeast adds a cheesy flavor and is a great dairy-free alternative to cheese.
  • For a vegan version, use vegetable broth and skip the Parmesan garnish.
  • Cooking the pasta al dente ensures it keeps its texture without getting mushy when mixed with the sauce.
  • This dish reheats well in the microwave or on the stovetop with a splash of water or broth to loosen the sauce.

Find it online: https://glowcooks.com/butternut-squash-and-cauliflower-vegan-mac-and-cheese-recipe/