You can't go wrong with this 20-minute Vegan Butternut Squash Mac and Cheese recipe. Creamy, tangy, and delicious, this easy and healthy dish is a comforting choice for family dinners or holidays.
Steam the chopped butternut squash for about 8 minutes or until fork tender. (see notes for other ways to cook)
Cook pasta according to package directions.
Add cooked butternut squash and the rest of the ingredients to a high-speed blender and blend until smooth. Add more veggie broth if needed. The sauce should be hot but if not, can add to the pan with pasta and stir.
Pour sauce over pasta and enjoy!
Notes
Cooking Butternut Squash: Besides steaming it, you can also boil the butternut squash for 5-8 mins (until fork-tender) or roast it at 400 degrees for 30 minutes until browned/fully cooked.Leftovers: will last 5 days in the fridge and 1 month in the freezer. I usually store/freeze leftover sauce separately.Sauce: This recipe makes 4-5 cups of sauce. Depending on how saucy you like your pasta, you might have some sauce left over.Reheating: Reheat sauce by adding to a saucepan over low heat and stirring constantly. Add more veggie broth or plant-based milk if needed. If frozen, defrost in the microwave stirring every few minutes. Add more liquid if needed.