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Roasted Butternut Squash Mac & Cheeze

About the Recipe

Coconut milk is the unexpected, rich and delicious ingredient in this creamy vegan mac & cheeze. Mix in butternut squash for an additional sweet and nutritious bite!


  • 1 cup Roasted Butternut Squash Puree
  • 1/4 Cup Finely Diced Onion
  • 2 TBSP Finely Diced Garlic
  • 1 TBS Earth Balance plus 1 TSP (Soy Free)
  • 1 cup Coconut Milk or Almond Milk
  • 1 Cup Salt Free Vegetable Broth
  • 2 TBSP Arrowroot Powder
  • ½ Cup Nutritional Yeast
  • ½ plus ¼  Cup Daiya Cheddar Shreds
  • 2 TSP Whole Grain Mustard (GF)
  • 1 TBSP Fresh Lemon Juice
  • 1 TBSP Turmeric
  • ½ TSP Cayenne
  • ½ TSP Nutmeg
  • ½ TSP Sea Salt
  • 10 oz Gluten Free Pasta


Bake a small butternut squash at 400 for about 45 minutes, or until flesh is tender. Scoop out flesh and puree and measure out 1 cup. Melt 2 TBSP 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 TSP Earth Balance to grease an oven proof dish. Mix sauce and noodles and pour into greased dish. Top with remaining ¼ cup Daiya cheese. Bake at 350 for about 15 minutes.