If there’s anything that I couldn’t love more, it’s having roasted squash dishes during the holidays. Let alone, having a basket full of honey nut squash for salads, soups, and tasty sauces are always a plus! They are so versatile in flavor and rich in fiber, anti-oxidants, and beta-carotene. So not only do you get delicious, yummy food, but adding squash into your diet helps with eye health, strengthening your immune system, and help achieve healthy/glowing skin. Who doesn’t want that?
One of the best ways to convince people to get more plants into a person’s diet is blending it into comfort food that they already know. And the best part is, they probably even won’t notice it’s there. So, behold, holiday comfort food with a few added benefits. No one would be able to tell, trust me!
SQUASH CHEESE SAUCE
There will be a few steps to this dish. While it may seem overwhelming looking at the amount of preparation to get to the finish product, they are very simple steps. And you will get to feeling like you’ve leveled up your kitchen skills! Making the squash cheese sauce requires roasting an actual squash. Normally, I would have an “easy” alternative to this, like using a canned pumpkin puree. However, if you want to impress and popping it into the oven (or air fryer), and leaving it alone to roast for half an hour is totally worth the effort!
This vegan cheese sauce will be creamy, rich, and adding the squash will give it a subtle hint of sweetness. Let alone, squash will give the sauce a velvety texture. The best part, there is no need to create an unnecessary roux with flour on the stove top.
Here is what you’ll need for the sauce:
- Food processor / high speed blender – to ensure all ingredients are pureed and blended for a smooth consistency.
- Roasted Squash – preferably honey nut squash or butternut squash and bake/air fry to soften.
- Quality Vegan Cheese – the choice of cheese matters! I love to use VioLife for my “cheesy” recipes. I use shredded mozzarella and cheddar. You can use your favorite kind.
- Unsweetened plain plant milk – ensure that it is unsweetened and unflavored so that you avoid unnecessary flavors. For this recipe, I highly recommend sticking with creamier milks such as soy or cashew. Almond and oat based milks are watery which would leave your sauce soupy.
- Nutritional Yeast – for the added “cheesy” flavor and color.
- Spice/herb blends – such as garlic and onion powder, paprika, and Italian seasoning.
OTHER MAIN INGREDIENTS YOU NEED
Here are the few other main ingredients that will be needed to make this mac and cheese:
- Macaroni Pasta – Because…of course. You can also substitute for your favorite gluten free pasta. While dried pastas are normally egg free, always double check the labels!
- Vegan Butter – Your favorite butter will do. I like to use Country Crock plant-based butter.
- Panko Breadcrumbs – Or Japanese bread crumbs as the crispy topping. Always ensure packaged breadcrumbs are egg or dairy free! For gluten free options, you can use crushed up corn tortilla chips, corn flakes, or your favorite gluten free crackers would work too! This recipe on its own is great as is, so you can also omit the breadcrumbs.
HELPFUL NOTES
- You can roast your squash ahead of time (1-2 days) in advance and store in the fridge after cooling to save time on making the sauce. The sauce can also be prepped in advance or made in bulk. You can freeze in an airtight container for a month and defrost when ready for use.
- Broiling your breadcrumbs will create a better crispy texture over baking as it will take a while. However, both baking and broiling options are provided with instructions below.
- Do not overcook your pasta. It’s best to leave slightly undercooked (or al dente) as they will continue to cook in sauce when it’s time to broil.
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Vegan Squash Mac & Cheese
Servings 5 people
Equipment
- food processor or high speed blender
- casserole dish
- Mixing bowls
- strainer / colander
- soup pot
Ingredients
FOR THE CHEESE SAUCE
- 2 cups roasted squash (mashed) see notes
- 2 cups vegan shredded cheese of choice (see notes)
- 1½ cups unsweetened plant milk soy or cashew
- 2 tbsp nutritional yeast
- 2 tsp Italian seasoning
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp kosher salt
- 1 tsp ground black pepper
- 1 tsp chili flakes optional, for heat
FOR THE PASTA
- 3 cups (1 pack) elbow macaroni plain or sub gluten free pasta of choice
- 3 tbsp vegan butter
FOR THE CRUNCHY BREAD CRUMB TOPPING
- 1 cup panko bread crumbs
- 2 tbsp vegan butter melted
Instructions
FOR THE CHEESE SAUCE
- On a baking sheet, line a silicone mat/parchment paper. Preheat oven to 450°F. Cut squash in half and remove seeds. Coat lightly with a neutral flavored oil and season with a pinch of salt and pepper. Place squash flat on the baking sheet (or smooth surface down).
- Roast squash between 30-45 minutes or until squash is tender. Allow squash to cool before handling.
- Using a food processor or blender, scoop out flesh of squash and drop in processor. Add remaining ingredients such as vegan shredded cheese, plant milk, nutritional yeast, Italian seasoning, garlic powder, onion powder, paprika, salt and pepper.
- Blend ingredients until it reaches a smooth creamy consistency. Pour into a bowl or set aside until ready for use.
FOR THE MACARONI
- Bring water to boil with half a tablesboon of sea salt. Boil macaroni in salt water to al dente or according to box instructions. Reserve about a cup of pasta water to incorporate for the sauce. Drain macaroni on a colander or strainer.
FOR THE MACARONI & CHEESE PREPARATION
- Using the same pot, heat stove to medium low. Coat pot with vegan butter until melted. Pour cheese sauce into pot until it has thicken.
- Toss macaroni in the pot and gently fold with cheese sauce. Pour a little bit of the pasta cooking water into mix to loosen up the sauce. Turn off heat.
FOR THE BREADCRUMB TOPPING
- In a medium sized mixing bowl, mix panko breadcrumbs with melted butter.
- Mix until melted butter is evenly combined with breadcrumbs.
PREPARATION
- On a casserole dish, pour mac and cheese on an even layer. Sprinkle panko breadcrumb topping until the top layer is covered.
- Set your oven to broil on low for 7-10 minutes or until breadcrumbs are golden brown. If you don't use a broiler, you can bake at 400°F for 15-20 minutes or until breadcrumbs are golden brown and crispy.
- Serve with a sprinkle of paprika for color or fresh herbs as garnish. Enjoy!
Notes
- SQUASH – Honey nut, kabocha, or butternut squash will be perfect for this recipe. I have used honey nut and butternut squash as they are my favorite. If you are short on time, you can roast the squash in advance (at most 1-2 days and stored in the fridge) and use when you are ready.
- CHOICE OF VEGAN CHEESE – Quality vegan cheese matters! Use your most favorite brand. For this recipe I like to mix VioLife’s shredded cheddar cheese and Mozzarella cheese.
- PLANT-BASED MILK – Ensure that milk is unsweetened and plain to avoid unnecessary flavors. Avoid milk such as almond or oat as results will be much watery. Unsweetened plain soy or cashew milk is much preferred as consistency is a lot thicker and neutral in flavor. I used soy milk as it gave the best consistency.
- GLUTEN FREE? This recipe can easily be made gluten free by substituting your pasta to gluten free options and the panko breadcrumbs. For breadcrumbs, you can use corn tortilla chips and crumble them up for a crunchy topping or corn flakes! The topping is totally optional, and can also be omitted. Ensure that the butter and cheese of choice does not contain any gluten. However, if you use the same brand of cheese as I do, it is already gluten free.