Butternut Squash Mac and Cheese
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy vegan mac and cheese made with a roasted butternut squash sauce, coconut milk, and miso for depth. Topped with toasted breadcrumbs, it's a plant-based take on the classic comfort dish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 1/2 to 2 pounds 680 to 900g butternut squash (about 1 medium squash), peeled and cubed
- 2 tablespoons olive oil
- Salt and pepper
- 3 cloves garlic (coarsely chopped)
- 1/2 cup 120ml coconut milk
- 1 1/4 cups 300ml unsweetened almond milk, homemade or store-bought
- 1/2 cup plus 2 tablespoons (45g large-flake nutritional yeast)
- 1 tablespoon arrowroot powder
- 1/4 teaspoon smoked paprika
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon white miso
- 1 pound 450g elbow pasta
- 2 cups about 475ml cooked vegetables (optional), such as steamed chopped spinach, blanched peas, or lightly steamed broccoli florets
- 1/2 cup 55g dry breadcrumbs
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Cook
- 50m
- Sodium
- 355mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 709mg
- Calcium
- 138mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 355MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.