Jessica in the Kitchen · by Jessica Hylton★ 4.9 (26)
Butternut Squash Mac and Cheese with Crispy Sage
NUTRITION · PER SERVING35M COOK
CAL 10%·PRO 14%
CARBS 31G64% OF CAL
4G FIBER3G SUGAR25G OTHER
FAT 5G23% OF CAL
2G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan mac and cheese made creamy with butternut squash and topped with crispy sage breadcrumbs. Naturally sweet and deeply satisfying without dairy.
mainamericanpastacasserole🥧 baking dish🔥 ovendairy freegluten freevegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 9- 1 bunch fresh sage (stems removed)
- 1/2 medium Butternut Squash (peeled, seeds removed and chopped into large chunks)
- 8 ounces pasta (regular or gluten free)
- 2 tablespoons vegan butter (I like Earth Balance's spread or coconut oil)
- 2 tablespoons flour (regular or coconut flour if needed)
- 1 to 1 ¼ cups vegan milk (any vegan milk works)
- ½ cup nutritional yeast
- ¼ cup panko breadcrumbs + 2 teaspoons of olive oil (gluten free if needed)
- ¾ teaspoon sea salt
- ¾ teaspoon ground black pepper
At a glance
PER SERVING · TIME 35M
CAL 10%·PRO 14%
CARBS 31G64% OF CAL
4G FIBER3G SUGAR25G OTHER
FAT 5G23% OF CAL
2G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 55mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 365mg
- Calcium
- 105mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 55MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.