This Butternut Squash Mac and Cheese is rich, creamy, and 100% vegan. It uses roasted vegetables and plant-based cheese to create a comforting, dairy-free meal that everyone will love. It’s topped with a garlicky everything bagel seasoning bread crumb topping to take it to the next level. The roasted squash gives natural sweetness and depth, while the vegan cheddar adds a bold, cheesy flavor. This is the perfect autumn comfort meal the whole family will love!
Ingredients to Make Butternut Squash Mac and Cheese
- Pasta – Choose any pasta you like, but rigatoni, elbows, shells, or cavatappi hold the sauce best.
- Olive Oil – Adds richness and helps roast the vegetables evenly.
- Butternut Squash – The heart of the sauce. When roasted, it becomes creamy, slightly sweet, and full of flavor.
- Shallots – Brings a mild onion flavor that deepens when roasted.
- Garlic – Adds a roasted, nutty base flavor to the sauce.
- Nutritional Yeast – Provides a cheesy, umami taste without dairy.
- Lemon Juice – Balances the flavors and brightens the sauce.
- Garlic and Onion Powder – Add savory depth to enhance the flavor of the roasted vegetables.
- Nutmeg – A small amount boosts warmth and complements the squash.
- Salt + Black Pepper – Essential for seasoning and balance.
- Non-Dairy Milk – Creates a silky sauce. Use unsweetened almond, oat, or soy milk.
- Vegan Cheddar Cheese – Adds creamy texture and a sharp, cheesy taste.
- Vegan Butter – Used for the breadcrumb topping. Adds flavor and helps achieve crispness.
- Panko Breadcrumbs – Create a crunchy layer on top.
- Everything Bagel Seasoning – Adds texture and flavor from sesame, poppy seeds, garlic, and onion.
- Parsley – Freshens up the dish with color and light flavor.
How to Make Butternut Squash Mac & Cheese
- Roast the Vegetables
- Preheat oven to 400°F.
- Halve the squash, drizzle with oil, and season with salt.
- Wrap shallots and garlic in foil with oil and salt.
Roast altogether for about 40 minutes, until tender.
- Make the Everything Bagel Breadcrumb Topping
- Melt vegan butter in a pan.
- Add minced garlic, cook for 1 minute.
- Stir in breadcrumbs until golden.
- Mix in everything bagel seasoning and parsley.
- Cook the Pasta
- Boil salted water and cook pasta until al dente.
- Reserve one cup of pasta water. Drain and set aside.
- Make the Sauce
- Blend roasted squash, shallots, garlic, nutritional yeast, lemon juice, seasonings, and non-dairy milk until smooth and creamy.
- Combine
- Pour the sauce into a large pot over medium heat.
- Add pasta and vegan cheddar. Stir until melted and creamy.
- Adjust the thickness with pasta water.
- Serve
- Spoon into bowls.
Top with the breadcrumb mixture and enjoy warm.
- Spoon into bowls.
Find the full printable recipe here: Creamy Vegan Butternut Squash Mac and Cheese
