Before I was vegan, mac and cheese was my favourite food and I HATED all of the vegan versions until I tried a butternut squash one (and I'm not even a huge squash lover, weird right?). I wanted to make a healthy version so I looked at a ton of versions online and then made my own. A lot of the recipes that I found called for lots butter, oil, or processed vegan cheese. While I'm sure that those taste delicious, I'm happy with this healthy version and I can eat as much of it as I want without feeling crappy!
Scroll past the photos for the recipe! This recipe is insanely easy, and such a hit in my house!
8 cups of butternut squash (peeled and cubed. 1.5 - 2 squashes)
4 cloves garlic
3 cups unsweetened almond or soy milk
1 teaspoon paprika
1 tablespoon oregano (and a bit more for sprinkling on top before you bake it)
4 tablespoons nutritional yeast
salt and pepper to taste
4 cups of uncooked pasta (use gluten free pasta if you’d like)
.25 to .5 cup of breadcrumbs (use gluten free if you’d like)
Bake the cubed butternut squash and garlic on parchment paper at 400F for 50 minutes.
While that's baking, cook the pasta until it's al dente (since it's going to cook some more when it bakes later).
When the squash and garlic are done, put them in the vitamix (or a food processor or blender) along with the plant milk, paprika, oregano, and nutritional yeast. Blend it all together and then mix it with the cooked noodles in a large baking dish. Top with breadcrumbs and a sprinkle of oregano and then bake for 35 minutes at 350F.