Vegan, Gluten-Free Butternut Squash Mac N’ Cheese

It’s still early in the new year and hopefully most of you are sticking to your resolutions. While I’m doing well so far I’ve been craving a, rich, warm, satisfying meal. This healthy Mac N’ Cheese is exactly what I’ve been looking for and the good news is, it’s good for you!


  • 1 fresh butternut squash (peeled and chopped)
  • 1 tbsp olive oil
  • 1 tbsp coconut oil
  • 3/4 cup (180 ml) unsweetened/unflavored almond milk
  • 1 tbsp arrowroot powder
  • 6 tbsp nutritional yeast (gives it that cheesy flavor – you can find this in most health food stores or large grocery stores)
  • 2 tsp dijon mustard
  • 1/4 tsp garlic powder
  • 3/4 tsp kosher salt (or to taste) & ground black pepper, to taste
  • 4 servings of quinoa pasta, or whole grain pasta of your choice


1. Preheat oven to 425 F or 220 C. Cut squash in half, clean out the inside, and chop squash into cube-sized bites.

2. Mix chopped squash with extra virgin olive oil, salt and pepper in a roasting pan. Roast for about 40 minutes, uncovered until tender.

3. Meanwhile, prepare the “cheese”sauce in a small pot on the stove. Add coconut oil over low-medium heat. In a bowl, whisk together almond milk and arrowroot powder (you can also use your flour of choice) until clumps are gone. Add into pot and whisk. Stir in remaining ingredients (nutritional yeast, dijon, garlic, salt and pepper) and whisk over low heat until thickened (about 5-7 minutes or so). Dip your finger in because it tastes like a little piece of heaven. This picture doesn’t do it justice but you can see how creamy it is.

4. Cook your pasta according to package directions.

5. In a blender, add the sauce from the pot with 1 cup of roasted squash.

6. Combine cooked (and don’t forget to drain it!) pasta with “cheese” sauce, leftover butternut squash and anything else that tickles your fancy. I added steamed kale at the end, but that’s optional. I like the added crunch and of course added nutrients it provided. Enjoy!

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 60 minutes

Servings: 4

Calories: 350

Fat: 10g

Trans Fat: 6g

Cholesterol: 0mg

Sodium: 40mg

Carbohydrates: 58g

Fiber: 10g

Sugars: 6g

Protein: 15g