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From: Anne ( -
Subject: Butternut Squash Mac and "Cheese"
Date: September 5, 2009 at 11:18 am PST

Hi ladies,

I don't remember where I got this recipe - have had it for years. It's perfect for autumn, and a good way to get your beta-carotene! Hope you enjoy it as much as I do.


VEGAN BUTTERNUT SQUASH MAC AND "CHEESE" (makes 4 generous servings)

1.5 cups freshly baked butternut squash**
2 T. olive oil
1 lg. onion, finely chopped
2 garlic cloves, peeled & minced
12 oz. dried macaroni (elbows or spirals) (note - make sure you're using 12 oz, not 16)
1.5 cups unsweetened soymilk (I like Vitasoy)
2 t. Dijon mustard
1/2 t. freshly ground pepper
1 t. salt
chopped parsley
nutritional yeast flakes (optional)

Bring a large pot of water to the boil for the macaroni. Meanwhile, in a large saucepan, saute the onion in 1 T. oil for 8 minutes, adding a bit of water if it sticks. Stir in the garlic and saute 2 min. longer. Begin cooking the pasta.

Place cooked squash, soymilk, Dijon mustard, 1 T. oil and salt in a blender, and puree until very smooth. Pour in the pan with the onions. Stir in pepper and yeast, if using. Heat until simmering.

When pasta is done, drain and immediately pour on the sauce. Mix well (adding a few tablespoons of water or soymilk if not saucy enough). Garnish with chopped parsley and serve at once, OR (preferred) bake at 400 degrees for 30-40 minutes until bubbly. I like to top with whole wheat breadcrumbs before baking, for a crunchy crust.

** To bake squash: cut squash in half lengthwise, remove seeds, and place halves cut-side down in a glass baking dish sprayed with canola cooking spray. Bake at 350 degrees until very tender when pierced with a fork (about an hour). You can also microwave the squash until very tender.

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