Butternut Harvest Macaroni & Cheese
- Stephanie
- 5 days ago
- 2 min read
Meet your new weeknight hero: a creamy, dreamy Butternut Squash Mac & Cheese that’s totally dairy-free, packed with two cups of hidden veggies, and 100% kid-approved.
This cozy bowl of comfort is smooth enough for babies, fun enough for toddlers, and delicious enough for grown-ups to steal a few bites, too. It’s proof that wholesome and comforting can absolutely go hand in hand — no cheese required! The best part? You can keep it totally dairy-free or stir in a handful of cheese for extra melty goodness. Either way, it’s comfort food you can feel great about serving up by the spoonful. Pair it with our Dairy Free Turkey Meatloaf and you've got a meal fit for a king... or your picky toddler!
Butternut Harvey Macaroni & Cheese
Prep Time: 15 minutes, Bake Time: 40 minutes, Total Time: About 55 minutes
Ingredients:
1 box whole wheat penne pasta
2 cups pre-roasted butternut squash
1/2 cup unsweetened soy milk
1 tbsp cornstarch
¼ cup nutritional yeast
1 tsp garlic powder
½ tsp onion powder
½ tsp paprika
1 tbsp parsley
1 tsp dijon mustard
1 tsp apple cider vinegar
2 tbsp olive oil
½ cup vegan cheese
Instructions:
Prep Before: Preheat your oven to 350F. Place a butternut squash cut in half, skin down on a cookie sheet. Drizzle with olive oil and season with pepper and garlic powder. Roast until the squash is golden brown and soft when you stick a fork in it, about 45 mins.
Cook your pasta.
Blend all remaining ingredients (squash to vinegar) while your pasta cooks to form your sauce, adding more milk as needed. Then place into a pot and cook on medium heat, stirring until your sauce is warm.
Drain pasta, and pour and mix your sauce into your pasta. Feel free to sprinkle with any dairy free or regular cheese to top it off, or a garnish of parsley.
Serve and enjoy!
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