This butternut squash mac and cheese vegan recipe is a healthier tweak to the regular version. The sauce made with butternut squash, which makes the dish not only creamy but also taste better than the ready made ones.
It’s a healthy mac and cheese for the kids, I’m sure the kids would love this. Mom’s does feel heartful feeding the children with good food.
Once I keep avoiding to make mac and cheese at home for my son until I found this veggie sauce. And now this dish became a staple here. Moreover, a must try the recipe when squashes are available abundant in the stores. To tell you the truth, they are cheaper and fresh in this season.
How to make Butternut Squash Mac and Cheese:
I went with small sized whole butternut squash maybe around 3 cups of butternut cubes. If you feel like to have more creamy saucy mac and cheese, then go ahead and add more portions.
healthy butternut squash mac and cheese Vegetarian recipe
This butternut squash mac and cheese recipe is vegan and healthy. This creamy sauce made dairy free with butternut squash. This tastes extremely delicious great for kids, for families and for parties.
- 2 Cups Multi-grain macaroni
- 1 Yellow onion small size
- 4 Cups Vegetable broth
- 3 Cup Butternut squash cubes
- 1/2 Cup Almond milk
- 2 tbsp Olive Oil
- 1 tsp Salt or as required
- 1 tsp Black Pepper
- 1 tbsp Garlic minced
- 1 tbsp All purpose flour
- 1 tbsp Fresh basil leaves (optional)
- Cook multi-grain elbow pasta as per the package instructions.
- Remove the skin of the butternut squash and cut them into small cubes.
In a pan, add a tablespoon of olive oil. Then add chopped yellow onion.
In low heat, saute until it turns golden brown.
Now add vegetable broth, followed by butternut squash cubes. Add salt and cover it with a lid.
Cook until it turns soft and tender.
Set aside to bring it to the room temperature.
In a blender add this mixture and puree until it becomes creamy in texture.
In the same pan, add a tablespoon of olive oil, minced garlic and flour.
Whisk for a minute, in medium flame.
Then almond milk, salt and pepper.
Now add the puree.
Adjust the consistency with almond milk according to your preference.
Sprinkle chopped basil leaves and Serve hot.