Butternut Squash Pasta

I took a stab today at making vegan macaroni and cheese. Since a vegan recipe does not have cheese I think it needs a different name so I am calling it Butternut squash pasta. It turned into a very tasty dish but honestly it does not taste like macaroni and cheese. The squash is a great way to take in some beta carotene and enjoy a great pasta dish that is not super high in fat. This dish does not have a protein source so it would pair nicely with a green salad topped with beans and nuts.


  • 2 cups diced butternut squash
  • ½ yellow onion, diced
  • 1-2 tbsp oil
  • 1 tsp garlic
  • Salt and pepper to taste
  • 12 ounces pasta
  • 1 cup vegetable broth
  • ½ cup nut milk or unsweetened coconut milk
  • 1 tbsp lemon juice
  • ¼ cup nutritional yeast
  • ½ cup bread crumbs
  • 2 tsp smoked paprika


  1. Preheat oven to 400 degrees
  2. Peel and dice butternut squash
  3. In a bowl mix squash, onion garlic, oil, salt and pepper
  4. Roast mixture on a baking sheet for 40 minutes or until squash is fork mashable
  5. Gather your other ingredients
  6. During the last ten minutes of roasting time cook your pasta and drain
  7. Put your cooked pasta in a glass 9×9” baking dish
  8. Once your squash is cooked put squash, broth, milk, lemon juice and nutritional yeast in a blender. Blend until smooth. Add additional salt to taste
  9. Pour over top of pasta
  10. Top with bread crumbs and smoked paprika.
  11. Put dish back in the oven to warm. About 10 minutes

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