Plant-based Butternut Squash Mac & Cheese

80 mins
Serves 3
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Directions

  1. 1Preheat your oven or air-fryer to 400°F.
  2. 2Drizzle the squash and onion with oil and season with salt and pepper.
  3. 3Place squash cut-side down on a baking sheet/basket with the onion.
  4. 4Bake for 50 minutes or air fry for 35 minutes until tender.
  5. 5Let the roasted squash and onion cool.
  6. 6While the squash roasts, bring a large pot of water to a boil.
  7. 7Add salt or dissolve 1 bouillon cube in the water.
  8. 8Add 6 oz Brami Curly Mac and cook per package directions, just before al dente if baking.
  9. 9Reserve 1/3 cup pasta water before draining the pasta.
  10. 10While the pasta cooks (or once done), melt the butter in a medium pot over low-medium heat.
  11. 11Add the milk and warm it up.
  12. 12Slowly add the shredded cheddar, whisking constantly until melted.
  13. 13Once melted, add the cream cheese, nutritional yeast, and all seasonings.
  14. 14Whisk until the cheese sauce is smooth and keep on low heat.
  15. 15Once cooled, scoop out the squash flesh and add to a blender along with the roasted onion and reserved pasta water.
  16. 16Blend the squash mixture until smooth.
  17. 17Add the butternut mixture to the cheese sauce and stir.
  18. 18Add the drained pasta and toss to coat.
  19. 19If baking, preheat oven to 400°F and butter an 8-inch baking dish.
  20. 20Transfer mac and cheese to the prepared dish.
  21. 21Top with more cheese.
  22. 22Cover with a baking sheet and bake for 20-30 minutes.
  23. 23Broil the last 5 minutes for a golden top, watching closely.
  24. 24Let cool slightly and enjoy!

Ingredients

  • 0.5 medium butternut squash, halved with seeds removed
  • 0.25 yellow onion, quartered
  • 6 oz Brami Curly Macaroni
  • 1.5 tbsp plant-based butter
  • 1.25 cups plant-based milk
  • 8 oz plant-based cheddar cheese, shredded
  • 0.25 cup plant-based cream cheese
  • 1 tbsp nutritional yeast
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp dried Italian herbs
  • 0.25 tsp nutmeg
  • 1 vegetable or No-Chick'n bouillon cube
  • 0.33 cup reserved pasta water
  • Salt
  • white pepper
  • Avocado or olive oil

Equipment

ovenair-fryerbaking sheetbaking basketlarge potmedium potblender8-inch baking dish

Tips

  • Use curly macaroni, like Brami, for extra protein and fiber.
  • Use plant-based butter, cream cheese, milk, and cheddar, along with nutritional yeast and seasonings.
  • While baking in the oven, cover the dish with a baking sheet or tray to help the plant-based cheese melt.
  • Cook pasta just before al dente if you plan to bake the mac and cheese.