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vegan butternut mac and cheese

Butternut squash mac and cheese

Mandy Mazliah
A delicious recipe for vegan butternut squash macaroni cheese that the whole family can enjoy.
5 from 1 vote
Prep Time 15 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 35 mins
Course Main Course
Cuisine British
Servings 4
Calories 591 kcal


  • 1 kg butternut squash peeled and diced (a medium butternut squash)
  • 2 tablespoons olive oil
  • Sea salt to taste
  • 300 ml oat milk or milk of choice
  • 2 tablespoons nutritional yeast
  • Salt and pepper to taste
  • 300 g dried macaroni
  • 85 g wholemeal breadcrumbs


  • Preheat the oven to 180°C (fan)/200°C/gas mark 6.
  • Chop the onion and place in a roasting tin. Add the chopped butternut squash and drizzle with olive oil. Season with salt and stir well.
  • Roast in the oven for 20 minutes, stir, then return to the oven for a further 20 minutes or until soft. Allow to cool a little.
  • Meanwhile bring a large pan of salted water to the boil and add 300g macaroni. Stir well then cook according to the packet instructions until soft. It can be a little al dente as it will cook further in the oven.
  • Transfer the cooled squash to a blender and add 300ml oat milk, 2 tablespoons nutritional yeast and some salt and pepper. Blend until smooth. You may need to do this in two or three batches depending on the size of your blender.
  • When cooked transfer the macaroni to an oven proof dish. Mix with the butternut sauce and top with the wholemeal breadcrumbs.
  • Cook in the oven for around 20 minutes until the top is bubbling and the breadcrumbs have turned golden brown.


Calories: 591kcalCarbohydrates: 110gProtein: 18gFat: 10gSaturated Fat: 1gSodium: 206mgPotassium: 1201mgFiber: 10gSugar: 15gVitamin A: 26731IUVitamin C: 53mgCalcium: 284mgIron: 5mg
Keyword butternut squash mac and cheese
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