This is the winner. Creamy roasted butternut squash, a whole head of roasted garlic, and vegan cheddar, all tucked under a buttery, herby breadcrumb topping. This vegan butternut squash mac and cheese comes out of the oven golden on top, with plenty of sauce underneath. Exactly what I want from a baked mac and cheese.
Roast the squash and garlic together on the same sheet pan, and the blender does most of the sauce work. There’s no peeling or dicing a raw butternut squash, which is always a win in my kitchen.
I used protein elbow pasta, but use your favorite. Regular elbows work, and you can use gluten-free pasta and breadcrumbs if you need to.
My gripes with vegan mac and cheese
I love the idea of mac and cheese. I find myself craving it, ordering it at a vegan restaurant, and then, more often than not, feeling disappointed. It’s too bland, not cheesy enough, or somehow missing the comfort I came for.
Other times, it just feels uninspired. A whole bunch of vegan cheese and butter, without much thought given to the seasoning or how it all comes together. It’s rich, but there’s not much flavor beyond that.
Mac and cheese usually plays a supporting role as a side dish, but it should still hold its own. I want a bite that makes me want another, not something that just takes up space on the plate.
That’s what I love about this one. The butternut squash adds cozy fall flavor, creaminess, and extra nourishment. The vegan cheddar gives it the cheesiness and indulgence I’m craving without feeling too heavy. And the roasted garlic adds depth.
It’s not overcomplicated. It just has a little thought behind it. And it’s the kind of mac and cheese I find myself craving again after I’ve eaten it.
Roast the squash and garlic on the same sheet pan until soft and tender.
Gather the remaining ingredients while the squash and garlic roast.
Toast the herby breadcrumbs lightly. They’ll brown more in the oven.
No peeling or dicing required
There’s no need to peel and dice a raw butternut squash for this recipe. Just slice it lengthwise, scoop out the seeds, season with vegan butter, salt, and white pepper, and roast it cut-side down. So much easier! Once it’s tender and cool enough to handle, the flesh scoops right out of the skin.
Plus, the garlic goes on the same sheet pan, wrapped in foil with a little vegan butter and salt. Everything roasts together, giving the squash time to get sweet and tender and the garlic soft enough to squeeze straight out of its skin.
Roasting brings out the squash’s natural sweetness and mellows the garlic into something buttery and savory. That’s a lot of flavor built into the sauce before you even add the cheese.
Don’t skip the herby breadcrumbs
While the butternut squash and garlic roast, prep the topping. It’s a simple mix of panko, herbs de Provence, nutritional yeast, salt, and melted vegan butter. Toast it in a pan just until it smells good and starts to take on a little color.
You’re looking for lightly toasted here. The breadcrumbs will keep browning in the oven, so there’s no need to take them all the way to golden in the pan.
That little crunch against the creamy pasta is what makes this feel like a proper baked mac and cheese.
Blend up the creamy sauce
The roasted squash and garlic go into the blender with vegan cheddar, Dijon, bouillon, and a quick vegan buttermilk made from unsweetened soy milk and apple cider vinegar.
A little Dijon and the buttermilk's tang balance the squash's sweetness, while the bouillon adds a salty savory boost.
Blend until smooth, then toss with the pasta.
A few things that make a difference
Cook the pasta just shy of al dente. It will keep cooking in the oven. I drain mine about a minute before it reaches al dente, especially when using protein pasta.
Save some pasta water before draining. You may need it to loosen the sauce once everything is mixed together.
Let it look a little too saucy. Before baking, the pasta should have plenty of sauce around it. If it already looks thick in the pot, stir in a little reserved pasta water. The pasta will absorb more liquid as it bakes.
Taste before it goes into the baking dish. Vegan cheddar and bouillon vary in saltiness, so adjust here.
Finish with fresh herbs
Parsley is my go-to here. A little scattered over the golden breadcrumbs brings some freshness to the finished dish.
Chopped sage would also work brilliantly, toasted right into the breadcrumbs. Butternut squash, roasted garlic, and sage are a natural match.
Serve this as the main event, especially with protein pasta, alongside a simple green salad or roasted seasonal vegetables. It makes a generous dish for sharing, with enough creamy pasta and crunchy topping to go around.
Vegan Butternut Squash Mac and Cheese
Creamy baked vegan mac and cheese made with roasted butternut squash, roasted garlic, and vegan cheddar, finished with buttery herb breadcrumbs.
Ingredients
- 1 medium butternut squash (approximately 2½ pounds / 1.1kg whole), halved lengthwise and seeds removed
- 1 whole head garlic
- 2 tablespoons (28g) vegan butter, divided
- Salt, to taste
- Ground white pepper, to taste (optional)
- ¾ cup (45g) panko breadcrumbs
- ½ teaspoon (0.5g) herbs de Provence
- ½ teaspoon (3g) fine salt
- 1 tablespoon (5g) nutritional yeast
- 1 tablespoon (14g) vegan butter
- 14.5 ounces (411g) dry elbow pasta, protein pasta, or your favorite variety
- 1 cup (240ml) unsweetened soy milk
- 1 teaspoon (5ml) apple cider vinegar
- 8 ounces (227g) vegan cheddar shreds
- 2 teaspoons vegetable bouillon paste or powder (approximately 10g, depending on brand)
- 2 teaspoons (10ml) Dijon mustard
- ½–1 cup (120–240ml) reserved pasta cooking water, as needed
- Salt, to taste, plus more for the pasta water
- Chopped fresh parsley, for garnish
Instructions
- Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper. Spread most of the 2 tablespoons (28g) vegan butter over the cut sides of the squash, reserving a small pat for the garlic. Season the squash with salt and white pepper, then place cut-side down on the prepared pan.
- Peel away the outermost papery layers of the garlic, keeping the head intact. Slice the top off to expose the cloves. Place on a piece of foil, add the reserved pat of butter and a pinch of salt, and wrap tightly. Place on the same sheet pan as the squash.
- Roast for about 40 minutes, or until the squash is tender enough to scoop and the garlic cloves are soft. Larger squash may need more time. Let cool enough to handle, then scoop the squash flesh into a blender and squeeze the roasted garlic cloves out of their skins. Reduce the oven temperature to 375°F (190°C).
- While the squash roasts, melt 1 tablespoon (14g) vegan butter in a skillet over medium-low heat. Add the panko, herbs de Provence, salt, and nutritional yeast. Cook, stirring frequently, for 3–5 minutes, until lightly toasted and fragrant. Avoid browning them too much; they will continue to brown in the oven. Remove from the heat.
- To make the vegan buttermilk, stir the soy milk and apple cider vinegar together and let stand for about 5 minutes.
- Add the soy milk mixture, vegan cheddar, bouillon, and Dijon to the blender with the roasted squash and garlic. Blend until smooth. Taste and add salt as needed. If the ingredients are still warm, follow your blender’s instructions for blending warm foods.
- Bring a large pot of salted water to a boil. Add the pasta and cook until about 1 minute shy of al dente, using the package directions as a guide. Before draining, reserve 1 cup (240ml) of the cooking water.
- Return the drained pasta to the pot and stir in the sauce. Add reserved pasta water a little at a time, as needed, to loosen it. You may use ½–1 cup (120–240ml), depending on the pasta and the thickness of the sauce. The mixture should look slightly too saucy before baking. Taste and adjust the salt.
- Transfer the pasta and sauce to a 9 × 13-inch (23 × 33cm) baking dish. Sprinkle the toasted breadcrumbs evenly over the top. Bake uncovered at 375°F (190°C) for about 30 minutes, until the top is golden brown and the sauce is bubbling around the edges.
- Finish with chopped fresh parsley and serve warm.
Notes
- Pasta: I used protein elbow pasta. Use your favorite pasta, keeping an eye on it so it doesn’t overcook before baking.
- Gluten-free option: Use gluten-free pasta and panko, and check that your bouillon and other packaged ingredients are gluten-free.
- Salt: Bouillon and vegan cheddar vary in saltiness. Taste the sauce and the combined pasta before adding more.
- Fresh sage variation: Add a little finely chopped fresh sage to the breadcrumbs as they toast.
- Squash size: The whole squash weight is an approximate shopping guide. Roast until tender and adjust the finished sauce with pasta water as needed.
- Metric measurements: Gram conversions for panko, herbs, nutritional yeast, and bouillon are approximate; use package information where available.
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Creamy vegan butternut squash mac and cheese with roasted garlic, cheddar, and herby breadcrumbs. Baked until golden, with a gluten-free option.