Mac & Squash

Are you ready to wow your relatives this holiday season? This mac & squash is the way to do it.  Butternut squash makes for the perfect base and is more flavorful than any cheese or “cheese” sauce I’ve had in the past. It is seriously SO savory, creamy and rich. Note: this recipe makes more sauce than you need, but it’s great to have extra for leftovers (or for freezing).

What are you waiting for? Get to boiling!

What are you making for Thanksgiving? Tell me in the comments and tag me on Instagram!

vegan mac and squash


¾ cup raw cashews
2½  cups butternut squash, peeled and cubed
½ large vidalia onion, chopped
Juice from half of a lemon
1 tsp salt
1 tbsp dijon mustard
¼ cup nutritional yeast
1 clove garlic
¼ tsp black pepper
¼ tsp paprika
¼ tsp turmeric
Pinch nutmeg
16 oz. box of your favorite small pasta (I used shells)

  1. Add the cashews, butternut squash and onions to a large pot and cover with water by an inch.

  2. Bring to a boil, turn the heat to medium and let cook for about 15 minutes.

  3. When squash and onions are tender, reserve ¼ of the liquid from the pot, then drain the rest. Allow the squash and onions to cool a bit, add them to a high speed blender with the cashews, lemon juice, salt, dijon, nutritional yeast, garlic, black pepper, paprika, turmeric, nutmeg and reserved cooking liquid. Blend until completely smooth. Once smooth, taste and adjust seasonings to your liking.

  4. Cook the pasta according to the box instructions to make them al dente. Drain the pasta and add back to the pot.

  5. Add about half the sauce to the pasta, making sure to coat all of it thoroughly. Mix in more sauce if necessary.

  6. Extra sauce is great to have on hand if you have leftovers, since these types of dishes tend to get dry when reheating.

  7. Top with your favorite hot sauce or herbs.

  8. Enjoy!

Recipe adapted from Veggie Inspired.