Creamy, cheesy Butternut Squash Mac & Cheese with roasted sesame garlic! The perfect comfort food to cozy up to for a quick weeknight meal.

SAVE IT FOR LATER! ↓

If you recreate this Butternut Squash Mac and Cheese recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
Hungry for more? Be sure to subscribe to my newsletter and follow along on Instagram, Youtube and Pinterest for more deliciousness!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Butternut Squash Mac and Cheese

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 8 reviews

Print Recipe

Description

Creamy, cheesy Butternut Squash Mac & Cheese with roasted sesame garlic! The perfect comfort food to cozy up to for a quick weeknight meal. 

Ingredients

Units Scale
  • 1 small butternut squash or 1 scant cup (210g) mashed butternut squash
  • 1 (100g) small onion
  • 1 head of garlic
  • 1 tbsp (15ml) sesame oil
  • 1/3 cup (48g) raw cashews, soaked
  • 1 tbsp (15ml) lemon juice
  • 1 tbsp (20g) miso paste
  • 1/2 teaspoon (3g) dijon mustard
  • 1/8 tsp nutmeg
  • 1/2 tsp (2.5g) salt
  • 1/8 teaspoon black pepper
  • 1/3 cup non dairy milk or pasta cooking water
  • 1/2 (70g) cup vegan shredded cheese
  • 8 ounces (224g) macaroni noodles
  • 1/4 cup panko breadcrumbs
  • 1 tbsp vegan butter

Instructions

  1. Preheat oven to 200 C (400 F). Cut the butternut squash to separate the bulb and elongated portion. Then slice both pieces lengthwise. Remove seeds from the bulb portion of the squash. Place on a baking tray, flesh side up.
  2. Slice onion in half and then into quarters. Place on baking tray. Drizzle olive oil on the butternut squash and onion and rub it into coat entirely.
  3. Slice the top of the garlic bulb to expose the tops. Place on a piece of foil and drizzle with sesame oil. Wrap the garlic bulb and then place on baking tray. Bake the squash, onion and garlic for 40-45 minutes or until squash is soft and fully cooked.
  4. In the meantime, cook macaroni noodles according to package instructions.
  5. When the squash and onion is soft and garlic is roasted, remove from oven and allow it to cool for 10 minutes. Once cool enough to handle, scoop out the flesh of the squash. Measure a heaping 3/4 cup (210g) of the squash and add to a blender. Add the onion, garlic, cashews, lemon juice, miso paste, dijon mustard, nutmeg, salt, pepper and non-dairy milk (or pasta water). Blend until smooth and creamy. If too thick, add 1-2 tbsp extra liquid. Taste and adjust seasoning as needed.
  6. Pour the cheese sauce into a saucepan over medium heat. Add the cheese and mix until melted through. Add the macaroni and mix to combine.
  7. Add panko and vegan butter to a bowl and mix with your fingers. Divide the mac and cheese into desired casserole dishes and then top with the panko mixture. Bake in a toaster oven at 180 C (350 F) for 10-12 minutes or until golden brown.
  8. Serve immediately and enjoy!

Notes

Okonomi Kitchen is a participant in the Amazon Services LLC Associates Program. When you purchase something through my amazon affiliate links, I earn a small commission that helps me produce consistent content at no cost to you. Thank you for supporting my plant based kitchen! 

Konnichiwa

About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

Read More About Me

Related Recipes

subscribe

Leave a reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

13 Comments

  1. This is the NICEST Mac and cheese I have even made/had!! It is such a nice easy lunch! I’m defo gonna make it again!



    Reply

  4. yummm !!
    i will definitely make this mac and cheese again:). the nutmeg really made this dish pop and taste like the perfect autumn comfort food.
    i think it would be a great compliment to a plant based thanksgiving style meal.
    thank you for inspiring me to try new things!



    Reply

  5. Sooooooooo yum!! Didn’t end up baking it or using the breadcrumbs and what not but it still was so delicious and so satisfying. Packed extras for lunch hehe

    xx

    Reply

  7. Last week I made your kabocha gratin. Loved it! Today I am equally delighted with this butternut Mac n’ Cheese. This was a big hit with my husband who dislikes butternut. I will definitely make this again and soon.



    Reply

    1. This is incredible – I love the addition of the butternut and the colour it adds, plus all the textures, soft and crunchy and delicious, all at once!



      Reply

    2. One of the best butternut squash recipes I’ve made! Been looking for the perfect squash Mac n cheese recipe and this is it!



      Reply

  8. This is my first time making vegan cheese, and it was MIND-BLOWING!
    (We don’t have butternut squash in Taiwan, so I used pumpkin to substitute)
    I had no idea pumpkin+miso+mustard+cashew would taste so creamy and CHEESY!
    Thank you so much, Lisa, for sharing this recipe!
    My bf and I really enjoyed it, and I’ll definitely be back for more 🙂



    Reply