Try this delicious vegan version of Mac n Cheese with the addition of butternut squash!
Fall is my favorite season, so creating Fall inspired dishes makes me SO happy. I obviously have created a new pasta recipe but this one is pretty special and delicious.
Mac n cheese is superior, but I decided to add a Fall twist and add some butternut squash. Squash is in it’s prime right now so why not use some to elevate this Mac n cheese dish?
You can use fresh butternut squash or frozen. I used frozen and I thought it worked perfectly for this recipe. It took away from the difficulty of peeling and cutting up a butternut squash which can be very time consuming and dangerous.
Sometimes people don’t love to use frozen fruit/veggies but they’re always frozen at their ripeness so you will not be sacrificing flavor by using frozen squash.
What do you need for this recipe?
- Pasta shape of choice
- Butternut squash (fresh or frozen)
- Dijon mustard
- Nutritional yeast
- Unsweetened non-dairy milk
- Vegan cheddar shreds of choice
Limited ingredients, maximum flavor!
I hope that you enjoy this recipe! If you make any of my recipes, don’t forget to tag me on IG in stories or your posts @plantbasedjane