3 Cheese Butternut Squash Mac & Cheese. Vegan Butternut Mac & Cheese, Butternut Fritters, Roasted Butternut Soup - Dairy free, Egg free, Gluten Free, Crispy, Roasted Vegetable Dish - Easy! This ultra creamy Butternut Squash Mac and Cheese is super easy to make. Made from all whole food plant based ingredients, it's healthy for you!

That butternut squash cheese sauce is endlessly rich and comforting. (And also a great way to use up some leftover butternut squash, be it raw, canned, or roasted!) If you happen to have some mac-and-cheese-loving kiddos in the house too, I am certain this recipe would also be a great way to. This guilt-free mac and cheese gives you all the comfort of the classic dish, but with an extra heaping of nutrients. Made with whole-wheat noodles, three cheeses (Gruyere, cheddar and Parmesan), shallots, and lots of good-for-your-body butternut squash… it's cozy, creamy AND nourishing! To cook 3 Cheese Butternut Squash Mac & Cheese you need 18 ingredients and just 7 steps. Here is how you achieve that.

Ingredients

You need 1 of medium butternut squash, peeled and cubed (about 3 cups).
Prepare 2 tsp of olive oil.
You need 2 1/2 cup of dry macaroni or other pasta of choice (I used Italian Cavatappi or "corkscrew pasta").
You need of For the Sauce.
You need 2 tbsp of butter.
You need 1/4 cup of all purpose flour.
You need 2 1/2 cup of milk.
It's 1 tbsp of dijon mustard.
It's 1/2 tsp of salt.
You need 1/2 tsp of white pepper.
Prepare 1/4 tsp of cayenne pepper (optional for a kick!).
You need 1 1/2 tsp of garlic powder.
Prepare 1/4 tsp of freshly grated nutmeg (or ground nutmeg is fine).
You need 1 tbsp of fresh thyme leaves(or dried is fine).
You need 1 cup of Monterey Jack cheese, grated.
You need 1 cup of Smoked Gouda, grated.
It's 1/2 cup of Gruyere cheese, grated.
You need 1/2 cup of panko breadcrumbs.

Spiced butternut squash blended with nutritional yeast and plant milk makes a rich sauce for this vegan mac and cheese with broccoli. Pumpkin, acorn squash, or delicata squash will also work in this recipe. To make this recipe gluten-free, chose a whole grain pasta made with rice, corn, and/or. The key to creamy, butternut squash mac and cheese is to cook the squash directly in the milk.

3 Cheese Butternut Squash Mac & Cheese directions

Preheat oven to 400 °..
Toss squash with olive oil and transfer to a baking sheet. Bake for about 30 minutes, turning halfway through until squash is tender..
Cook pasta according to the package instructions. Usually about 5-7 minutes until al dente depending on the pasta you choose. Drain pasta and set aside..
In a large pot over medium high heat, melt butter. Whisk in the flour. Your flour mixture at this point will be thick, lumpy and dry..
Slowly whisk in the milk a little at a time. Add the dijon mustard and spices. Constantly stir until the flour mixture comes to a boil about 5-7 minutes and thickens..
Add in cheeses, squash and pasta. Stir just enough to coat and cheese is slightly melted..
Pour your mac & cheese into an oven proof baking dish. Top with panko breadcrumbs and bake for 20 minutes. If you want, you can just put the mac & cheese under the broiler too for about 2-3 minutes to toast the panko breadcrumbs on top and be done with it. I like to bake mine a little longer until all the cheeses are very melty through the whole dish..

Cooking cubed squash in whole milk makes the cheese sauce prettier, eliminates extra dishes, and adds sweetness that perfectly balances the tang of both the cheddar and Parmesan cheeses added. This recipe for butternut squash macaroni and cheese is a quick, great way to incorporate a fall vegetable into a comfort-food favorite. Remove squash flesh from skin and set aside. Breaking news: Eating healthy does not have to mean living a life without mac and cheese! We came up with a rich and creamy macaroni and cheese casserole that tastes just as good as the original but won't wreck your healthy nutrition plan.