A table set with plates, utensils, a napkin, candles, fruit, and flowers. A dish of baked macaroni and cheese with a box of Panko bread crumbs is in the foreground.

Recipes /

Vegan Butternut Squash Mac & Cheese

Name: Vegan Butternut Squash Mac & Cheese
Prep time: 20 minutes
Cook time: 35 minutes
Total time: 1 hour
Ingredients: Meatless

Serves 4-6

Total Time 1 hour

Prep Time 20 minutes

Inactive Time 30 minutes

Cook Time 35 minutes

Ingredients

1 medium to large butternut squash, peeled and cubed
1 yellow onion, chopped
4 garlic cloves, peeled
2 tablespoons olive oil
1 teaspoon salt and pepper
16 ounces elbow macaroni
1 cup vegetable broth
½ cup dairy free milk
⅓ cup nutritional yeast
1 teaspoon Dijon mustard

For the Bread Crumb Topping:
½ cup Kikkoman® Panko Breadcrumbs
1 tablespoon olive oil
½ teaspoon smoked paprika

Directions

Preheat your oven to 425°F. Line a baking sheet with parchment paper
Place peeled and cubed squash, chopped onion, and peeled garlic on a baking tray. Drizzle with olive oil, salt and pepper. Mix until everything is coated and evenly mixed.
Roast for 25-30 minutes or until the butternut squash is fork tender.
In the meantime, boil water and add in pasta. Cook until al dente (follow according to package). Drain pasta and set aside.
Once veggies are roasted, remove from the oven and add into either a blender or pot to blend with a hand immersion blender.
Add veggie broth, milk, nutritional yeast, Dijon mustard, and more salt and pepper to taste. Blend until creamy and no chunks are left.
Return pasta back into the pot. Pour sauce over noodles and gently stir until fully combined. Adjust seasoning to taste.
Now turn the oven to broil setting. Pour mac and cheese mixture into an oven safe casserole dish.
In a small bowl, mix panko, olive oil and paprika. Sprinkle evenly over top of noodles.
Bake in oven for an additional 3-5 minutes or until golden brown and crispy.
Remove and serve immediately.