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Butternut Squash Mac and Cheese (Dairy-Free & Veggie-Loaded) Recipe

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3.9 from 15 reviews

This dairy-free butternut squash mac and cheese offers all the creamy, cheesy comfort of the classic dish without any dairy. Made with tender butternut squash and cauliflower blended into a velvety sauce seasoned with nutritional yeast and spices, it's a wholesome, veggie-packed meal perfect as a side or main course. Quick to prepare and loved by both kids and adults, this recipe is a great way to sneak in extra vegetables while enjoying a comforting family favorite.

  • Author: Zara
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 6–8 servings (approximately 8 cups)
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Base and Vegetables

  • 1 tablespoon avocado oil or olive oil
  • 1 small yellow onion, diced (1 cup)
  • 4 garlic cloves, minced
  • 3 cups cubed butternut squash, fresh or frozen
  • 3 cups cauliflower florets, fresh or frozen
  • 2 cups low-sodium chicken broth

Sauce Seasonings

  • 3 tablespoons nutritional yeast
  • 2 teaspoons fresh squeezed lemon juice
  • 2 teaspoons Dijon mustard
  • 1 ½ teaspoons fine salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder

Pasta

  • 16 ounces dry elbows, shells, or penne pasta, cooked al dente

Optional Garnishes

  • Black pepper
  • Minced fresh herbs
  • Breadcrumbs
  • Grated Parmesan cheese

Instructions

  1. Heat the oil and soften onions: In a medium saucepan with a lid, heat 1 tablespoon of avocado or olive oil over medium heat. Add 1 cup diced yellow onion and cook, stirring occasionally, until the onions begin to soften, about 2-3 minutes.
  2. Add and sauté garlic: Add 4 minced garlic cloves to the pan and cook, stirring often, until fragrant, about 30 seconds to 1 minute.
  3. Simmer vegetables: Add 3 cups cubed butternut squash, 3 cups cauliflower florets, and 2 cups low-sodium chicken broth to the saucepan. Bring the mixture to a steady simmer.
  4. Cook until tender: Cover the pan with its lid and simmer the vegetables until very tender, approximately 15-18 minutes. Adjust heat to maintain simmer without boiling over.
  5. Blend into sauce: Transfer the cooked vegetables and liquid to a blender. Add 3 tablespoons nutritional yeast, 2 teaspoons lemon juice, 2 teaspoons Dijon mustard, 1½ teaspoons fine salt, ½ teaspoon garlic powder, and ½ teaspoon onion powder. Blend until very smooth.
  6. Adjust seasoning: Taste the sauce and adjust seasoning if needed to balance flavors.
  7. Cook pasta: While blending or after, cook 16 ounces of dry elbows, shells, or penne pasta according to package directions until al dente. Drain and return pasta to the pot.
  8. Toss pasta with sauce: Pour the butternut squash sauce over the cooked pasta. Toss thoroughly to coat evenly and serve warm.
  9. Add optional garnishes: If desired, sprinkle with black pepper, minced fresh herbs, breadcrumbs, or grated Parmesan cheese as garnish.
  10. Store leftovers: Place any leftovers in an airtight container and refrigerate for up to 4 days.

Notes

  • Use either fresh or frozen butternut squash and cauliflower according to availability.
  • The nutritional yeast is essential for a cheesy flavor while keeping the dish dairy-free.
  • Cooking the pasta separately ensures perfect al dente texture and prevents the sauce from thinning.
  • Low-sodium chicken broth keeps salt levels controlled; vegetable broth can be substituted for a vegetarian version but will alter dietary classification.
  • Optional garnishes add flavor and texture but can be omitted for a simpler dish.
  • Leftovers reheat well in a saucepan over low heat or microwave with a splash of water or broth to loosen the sauce.

Find it online: https://zaracooking.com/butternut-squash-mac-and-cheese-dairy-free-and-veggie-loaded-recipe/