Bake a small butternut squash at 400ºF for about 45 minutes, or until flesh is tender. Scoop out flesh and puree and measure out 1 cup. Melt 2 tablespoons Earth Balance and sauté onion, and garlic until translucent. Do not brown.

Add spices and sauté for 30 seconds more. Puree butternut squash, and arrowroot with vegetable broth and coconut milk and add to pot. Whisk in mustard and lemon juice. Bring to a simmer for about 10 minutes. Add ½ cup Daiya to hot sauce and simmer a few more minutes until melted.

Cook preferred pasta noodles until al dente. Drain.

Use remaining 1 teaspoon Earth Balance to grease an ovenproof dish. Mix sauce and noodles and pour into greased dish. Top with remaining ¼ cup Daiya cheese. Bake at 350ºF for about 15 minutes.

Nutritional Information:


  • 1 cup roasted butternut squash puree
  • 1/4 cup finely diced onion
  • 2 tablespoons finely diced garlic
  • 1 tablespoon Earth Balance plus 1 teaspoon (soy-free)
  • 1 cup coconut milk or almond milk
  • 1 cup salt-free vegetable broth
  • 2 tablespoons arrowroot powder
  • ½ cup nutritional yeast
  • 3/4 cup Daiya cheddar shreds
  • 2 teaspoons wholegrain mustard (GF)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon turmeric
  • ½ teaspoon cayenne
  • ½ teaspoon nutmeg
  • ½ teaspoon sea salt
  • 10 ounces gluten-free pasta

Connect with us

Sign Up for Our Newsletter

This field is for validation purposes and should be left unchanged.

Social Links