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  • Prep-time: / Ready In:
  • Makes 6 cups

Spiced butternut squash blended with nutritional yeast and a little plant milk makes a delightfully rich and “cheesy” sauce for pasta and broccoli. Pumpkin, acorn squash, or delicata squash will also work in this recipe.

To make this recipe gluten-free, chose a whole grain pasta made with rice, corn, and/or quinoa.

butternut broccoli vegan mac and cheese

Ingredients

  • 1 medium butternut squash (1¾ lb.)
  • 1 onion, finely chopped (1 cup)
  • 4 cloves garlic, minced
  • ½ teaspoon finely chopped fresh thyme
  • 2 cups unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice
  • 2 tablespoons nutritional yeast
  • 1 tablespoon white wine vinegar
  • ¼ tsp. sea salt
  • ⅛ tsp. freshly ground black pepper
  • 3 cups dried whole grain penne pasta (8 oz.)
  • 3 cups small broccoli florets
  • Fresh basil leaves

Instructions

  1. Peel squash; halve squash and remove seeds. Cut squash into large pieces. Place squash pieces in a steamer basket in a large pan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, about 12 minutes or until tender.
  2. Heat a large saucepan over medium. Add onion, garlic, thyme, and ¼ cup water to pan. Cook about 10 minutes or until onion is tender, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking.
  3. Transfer onion mixture to a blender. Add squash and the next five ingredients (through pepper). Cover and blend until smooth. Pour squash mixture into a large saucepan.
  4. Cook pasta according to package directions, adding broccoli the last 5 minutes of cooking; drain. Add drained pasta and broccoli to squash mixture; toss to coat. Serve warm topped with fresh basil.

Comments (28)

(4.47 from 19 votes)
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Francine Shogel2 weeks ago
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It was delicious! Made a lot of sauce, so asking if can be frozen?

GP2 weeks ago
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Not made but will try for sure…could I sub low fat COCONUT milk/cream?

EH3 weeks ago
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As someone who didn’t grow up with mac and cheese I really had no expectations and found this recipe to be better than anticipated (only roughly stuck to the proportions given though). The sauce was creamy and extremely filling (had it over leftover rice and steamed vegetables) and I didn’t mind the sweet taste of the butternut squash. I substituted the plant milk with a couple of teaspoons of cashew butter and water. Next time I will use lemon juice instead of vinegar. Thyme wasn’t at hand. Nutmeg might be good in this recipe. The only thing I didn’t enjoy so much about this sauce was the oniony aftertaste due to the onions being cooked rather than fried/sautéed.

MB4 weeks ago
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Wouldn’t normally take the time to comment but this was delicious! Will add more yeast and add salt at the table to taste. Creamy and nourishing!

Tina1 month ago
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This tastes delicious! Added less plant-based milk because it would have been too much. Was still plenty!

Sharon2 months ago
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Sadly, this recipe didn’t do it for me. Even with unsweetened milked, this meal tasted sweet and not savory. Also, it might be helpful to suggested squash quantity rather than “medium” as it I felt like there was too much squash.

I am never a fan when I have to throw out food (grew up in a family where this was a practically a sin), but this meal could not be eatened.

Marlo1 week ago
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I’ve made this recipe many times. Delicious!

Geana a Johnson2 months ago
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Love butternut squash.

Candice2 months ago
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This was simple to make but the flavor was a little too sweet for the family.

Sharyn1 month ago
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How many calories does this have per serving?

CJ2 months ago
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I really wanted to love this! I felt it was too much sauce to pasta ratio and it wasn’t a bold enough flavour for me, maybe with less milk would have been better and more nutritional yeast. Thankyou for the recipe, Nice to give it a try, just wasn’t for me 🙂

Didi Lacroix2 months ago
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Really yummy! I’ve made another vegan Mac & cheese before and it was not half as delicious as this one. Great texture as well. And I like that it incorporates broccoli, which includes a green vegetable.

Deb Lee2 months ago
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When is the vinegar added? I can’t se it in the instructions.

Hilary Thompson2 months ago
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In point 3 the instruction is “add the next five ingredients”, this includes the vinegar.

Sueathome3 months ago
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I made this and it is divine! I replace vinegar with lemon juice. I never use the yeast. It was superb!

Melinda W3 months ago
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This is absolutely delicious!!
Is the nutritional information available?

Angie3 months ago
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A very tasty and healthy recipe. Not too complicated to make. Great for taking to work and reheating too.

Mary Ciulla4 months ago
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Even when I was not a vegetarian or a vegan I put broccoli, or cauliflower, in my macaroni and cheese. I can’t wait to make this!

Kathleen Baas3 months ago
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Can’t wait to try this!

Corinne Krepel4 months ago
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Wondering if I can use frozen butternut squash??

Sueathome3 months ago
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Absolutely

Jennifer5 months ago
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Never thought it would be this good!

Jackie Heath5 months ago
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What a lovely, creamy dish. This dish was very easy to make, and tasted great, I will definitely make this again

Allyson5 months ago
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This was delicious! 10/10 will make again!

Marg5 months ago
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Yummy comfort food

Dannielle4 months ago
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This dish is delicious. I’m the only vegan in my household and getting my husband and kids on board can be a challenge. This dish is a hit with my entire family. Including my father who is a diehard vegan critic

Donna5 months ago
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My kids and I love this! I use elbow style macaroni and plenty of broccoli.

aram5 months ago
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I have no idea why broccoli is so good with cheese but it is – and that nutritional yeast always gives food a nice cheesy flavor!

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