Vegan Butternut Squash Macaroni and Cheese

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  • Total Time: 0 hrs 30 mins
  • Hands-on Time: 0 hrs 15 mins
  • Makes: 8 servings

A delectable vegan macaroni and cheese that’s every bit as creamy and loaded with flavor, featuring a butternut-squash-based sauce that’s uniquely spiced with hints of nutmeg, cayenne and sage.


  • 1 teaspoon Simply Organic Garlic Powder 3.64 oz.

  • 1 teaspoon Simply Organic Mustard Seed, ground 3.07 oz.

  • 1/4 teaspoon Simply Organic Nutmeg Ground 2.30 oz.

  • 1/8 (or more to taste) teaspoons Simply Organic Cayenne Pepper 2.89 oz.

  • 1/4 teaspoon Simply Organic Ground Turmeric Root 2.38 oz.

  • 1/2 teaspoon Simply Organic Sage Leaf Ground 1.41 oz.

  • 1/2 butternut squash, peeled and cut into cubes

  • 2 tablespoons olive oil

  • 1 sweet onion, peeled and chopped

  • 4 cloves garlic, minced or finely chopped

  • 3/4 cup vegetable broth

  • 1/2 cup unsweetened cashew milk

  • 1 teaspoon tamari

  • 1 teaspoon sea salt

  • 12 ounces orecchiette pasta


    1. In a vegetable steamer or pot with a steamer basket, steam butternut squash for about 10 minutes, until soft.2. Meanwhile, in a sauté pan, add olive oil and chopped onion. Cook for about 10 minutes, until softened and caramelized.3. Add garlic and cook an additional 1 to 2 minutes, until fragrant.4. Into a blender, add squash, onion and garlic mixture, vegetable broth, cashew milk, tamari, garlic powder, mustard, nutmeg, cayenne, turmeric and salt, and puree until smooth.5. In a large pot, cook pasta according to package directions. Drain and return to pot.6. Add butternut squash sauce to pasta and mix well.7. Add dried sage, stirring to distribute, and serve.

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