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    You are here: Home / Entrees / Spicy Vegan Butternut Squash Mac & Cheese

    LAST UPDATED: March 29, 2021 • FIRST PUBLISHED: December 28, 2020

    Spicy Vegan Butternut Squash Mac & Cheese

    Jump to Recipe Print Recipe
    Bowl of Vegan Butternut Squash Mac & Cheese on a Wooden Surface with Text Overlay Reading "Spicy Vegan Butternut Squash Mac & Cheese"

    Macaroni is drenched in silky butternut sauce spiked with spicy cayenne pepper to make this rich and creamy vegan butternut squash mac and cheese!

    Bowl of Vegan Butternut Squash Mac & Cheese Topped with Chives and Tofu Bacon, Wooden Spoon and Red Pot in the Background

    I LOVE butternut squash! And this is about the time of year I start scrambling to use as much of it as as I can. After all, fall is over, and winter won't last forever!

    Sometimes I like to make something traditional like butternut squash soup, but I also like to get creative with stuff like butternut hummus, butternut squash stuffed shells, and as you'll see today....butternut squash mac and cheese!

    Jump to:
    • What Does Vegan Butternut Squash Mac & Cheese Taste Like?
    • What You'll Need
    • How to Make Vegan Butternut Squash Mac & Cheese
    • Vegan Butternut Squash Mac & Cheese Tips & FAQ
    • More Vegan Mac & Cheese Recipes
    • Spicy Vegan Butternut Squash Mac & Cheese

    What Does Vegan Butternut Squash Mac & Cheese Taste Like?

    Pot of Vegan Butternut Squash Mac & Cheese and Chives with Wooden Spoon

    I know this is a burning question...does the sauce actually taste like cheese? Well no. Not really. But also it kind of does. Let me explain.

    Butternut squash is pretty sweet, and cheese, you probably realize, is generally not. If you ate a spoonful of the sauce for this dish blindfolded you'd say it tastes like spicy butternut squash. Not cheese.

    But, the texture is kind of cheesy, and that's important! It has that silky richness you probably remember from traditional mac and cheese. Plus, let's not discount the fact that it's orange, which does make a difference in how you perceive the taste.

    So while butternut squash mac & cheese isn't fooling anyone, it's kind of satisfying the same way traditional mac & cheese is.

    What You'll Need

    • Butternut squash.
    • A yellow onion.
    • Garlic.
    • Olive oil. Or your favorite oil for roasting.
    • Non-dairy milk. Just about any variety will do, as long as it's unflavored and unsweetened.
    • Coconut milk. Use full-fat coconut milk from a can. Feel free to sub some extra of your other non-dairy milk if you hate the taste of coconut.
    • Hot sauce. Use something relatively mild and vinegar-based, like Frank's.
    • Nutritional yeast flakes.
    • Salt.
    • Elbow macaroni.
    • Chives. I like to sprinkle these on top when serving. Leave them out if they're not your thing.

    How to Make Vegan Butternut Squash Mac & Cheese

    The following is a detailed photo tutorial on how to make vegan butternut squash mac & cheese. Scroll down if you'd prefer to skip right to the recipe!

    • Start by prepping your veggies: dice the squash, roughly chop the onion, and peel the garlic.
    • Arrange the veggies in an even layer on a baking sheet and drizzle them with oil. Rub the oil in a bit with your hands. Pop the sheet into the oven and roast the veggies until they're tender.
    Roasted Butternut Squash, Garlic and Onions on Parchment Paper
    • Boil your pasta according to the package directions while the veggies roast.
    • When the veggies come out of the oven, place them into a food processor or blender, along with the milk, hot sauce, nutritional yeast, and some salt. Blend everything until the mixture is smooth.
    Two Images Showing Ingredients for Butternut Squash Sauce in a Blender Before and After Blending
    • When the pasta is done cooking, drain it, then pour the sauce over it.
    • Stir everything up and season it with some additional salt. You can place the pot on the stove to heat everything back up if it's cooled down too much.
    Two Images Showing (1) Butternut Squash Sauce Being Poured into a Pot of Macaroni, and (2) Sauce Being Stirred into Macaroni
    • For bonus points, cook up some tofu bacon in the oven while your veggies are roasting. It goes great on top of butternut mac.
    Tofu Bacon Cubes on Parchment Paper

    Vegan Butternut Squash Mac & Cheese Tips & FAQ

    • Can this recipe be made gluten-free? Yup! Just use your favorite vegan gluten-free elbow macaroni.
    • Shelf life & storage: Leftover macaroni will keep in a sealed container in the fridge for about 4 days, or in the freezer for about 3 months. The sauce may thicken up over time — thin it with some non-dairy milk if needed.
    • Prefer a mild version? Leave out the hot sauce and season the sauce with a bit of vinegar. A tablespoon should probably do it, but add a bit at a time and taste test to make sure you get the flavor right.
    Wooden Surface Set with Pot and Spoon, Bowl of Chopped Chives and Bowl of Vegan Butternut Squash Mac & Cheese with Tofu Bacon

    More Vegan Mac & Cheese Recipes

    • Classic Vegan Mac & Cheese
    • Chipotle Mac & Cheese with Roasted Brussels Sprouts
    • Vegan Mac & Cheese Soup
    • Creamy Coconut Mac & Cheese with Broccoli
    • Vegan Jalapeño Popper Mac & Cheese

    Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

    Bowl of Vegan Butternut Squash Mac & Cheese Topped with Chives and Tofu Bacon, Wooden Spoon and Red Pot in the Background
    5 from 2 votes
    Print

    Spicy Vegan Butternut Squash Mac & Cheese

    Macaroni is drenched in silky butternut sauce spiked with spicy cayenne pepper to make this rich and creamy vegan butternut squash mac and cheese!

    Course Entree
    Cuisine American
    Prep Time 20 minutes
    Cook Time 25 minutes
    Total Time 45 minutes
    Servings 4
    Calories 447 kcal
    Author Alissa Saenz

    Ingredients

    • 1 pound butternut squash, cut into ½ inch cubes
    • 1 medium yellow onion, peeled and cut into 8-10 pieces
    • 5 garlic cloves, peeled
    • 1 tablespoon olive oil
    • 10 ounces dried elbow macaroni
    • 1 cup unsweetened and unflavored non-dairy milk (such as almond or soy)
    • ½ cup full fat coconut milk (from a can)
    • 2 tablespoons mild vinegar-based hot sauce (such as Frank's), or more to taste
    • 2 tablespoons nutritional yeast flakes
    • ½ teaspoon salt, plus more to taste
    • Tofu bacon (optional, made with diced tofu) for serving
    • Chopped fresh chives, for serving
    US Customary - Metric

    Instructions

    1. Preheat the oven to 400°F and line a baking sheet with parchment paper.

    2. Arrange the squash, onion, and garlic on the baking sheet and drizzle with the oil. Rub the oil in with your hands to evenly coat everything, then arrange the veggies in an even layer.

    3. Place the baking sheet into the oven and roast everything until tender, about 20 to 25 minutes.

    4. While the veggies roast, bring a large pot of water to a boil and cook the macaroni according to the package directions. Drain the macaroni in a colander and return it to the pot when it has finished cooking.

    5. When the veggies come out of the oven let them cool for a few minutes, then place them into a blender or food processor fitted with an s-blade. Add the milk, coconut milk, hot sauce, nutritional yeast, and salt.

    6. Blend everything until smooth.

    7. Season the sauce with additional salt and/or hot sauce to taste.

    8. Pour the sauce over the pasta and stir until everything is well mixed.

    9. If the ingredients cooled down too much, heat everything back up for a few minutes on the stove.

    10. Divide onto plates and optionally top with tofu bacon and/or chives. Serve.

    Nutrition Facts
    Spicy Vegan Butternut Squash Mac & Cheese
    Amount Per Serving (1 cup (heaping - ¼ of recipe))
    Calories 447 Calories from Fat 110
    % Daily Value*
    Fat 12.2g19%
    Saturated Fat 7.1g36%
    Sodium 309mg13%
    Potassium 811mg23%
    Carbohydrates 73.9g25%
    Fiber 7.1g28%
    Sugar 6.6g7%
    Protein 13.9g28%
    Calcium 91mg9%
    Iron 5mg28%
    * Percent Daily Values are based on a 2000 calorie diet.
    « Old Fashioned Vegan Butterscotch Pudding
    Vegan French Onion Dip »

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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Stacey says

      September 23, 2015 at 11:56 am

      I have a butternut squash that I aimlessly picked up yesterday, then this pops into my newsfeed. I mean, that must be destiny. It

      Reply
    2. Katie (The Muffin Myth) says

      September 27, 2015 at 3:43 pm

      Tofu bacon? Yes please! And sign me up for mac and anything. Couldn't care less about football, but I'm with you on the food!

      Reply
    3. plasterer bristol says

      December 10, 2015 at 12:26 am

      This sounds delicious, thanks for sharing.

      Simon

      Reply
    4. Cindy says

      April 26, 2018 at 10:17 am

      5 stars
      Made this for dinner last night and loved it. Thanks for another great recipe!

      Reply
    5. Carol says

      November 11, 2018 at 11:51 am

      I'm going to have to learn how to cut these recipes down. I live alone and REALLY don't need 4 servings. My freezer is currently so full I can't get anything else in!

      Reply
      • Alissa Saenz says

        November 11, 2018 at 12:05 pm

        I've been there! If you click on the number of servings in any of my recipes a little slider will pop up. Slide it to scale the batch size up or down. I hope that helps! :)

        Reply
    6. Megan says

      July 17, 2020 at 4:23 pm

      5 stars
      This recipe is amazing! I love to make this all the time now and has become a staple dish in our household.

      Reply
    7. Rita says

      December 28, 2020 at 10:19 am

      I’m here from your Instagram post! This really does look sensational, creamy, dreamy and healthy! Thanks for sharing 🙏🏻✨

      Reply
    8. Nancy says

      December 28, 2020 at 5:55 pm

      I am allergic to nutritional yeast- is there anything else I can substitute?

      Reply
      • Alissa Saenz says

        December 31, 2020 at 9:21 am

        You could simply leave it out if you prefer. It does add some flavor, but the sauce should still be delicious without it!

        Reply
    9. Linda says

      December 29, 2020 at 8:35 am

      Can you use canned butternut squash

      Reply
      • Alissa Saenz says

        December 31, 2020 at 9:20 am

        I don't see why not!

        Reply
    10. Lynn Thomasberg says

      December 30, 2020 at 10:17 am

      would Oat milk work in place of the coconut milk? trying to cut down on fat intake.

      Reply
      • Alissa Saenz says

        December 31, 2020 at 9:18 am

        Oat milk should work just fine!

        Reply
    11. helen says

      January 26, 2021 at 7:12 pm

      do you think i could substitute broth for the milks? or will it be too thin?

      Reply
      • Alissa Saenz says

        January 31, 2021 at 12:28 pm

        I'm thinking it would be too thin, but I haven't tried so I'm really not sure.

        Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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