Butternut Squash Mac & Cheese

Here’s a homemade mac and cheese with a lot of flavor! You’d never guess the sauce is made with veggies and beans.


  • 16 oz brown rice or corn pasta (can also use whole wheat or bean pasta)
  • 20 oz butternut squash (you can buy a pre-packaged already cut butternut squash)
  • 1 red bell pepper, roasted
  • 1 1/2 cup unsweetened soy or almond milk
  • 1/4 cup cannellini beans
  • 4 tbsp nutritional yeast
  • 2 tbsp arrowroot powder or corn starch
  • 4 tsp Dijon mustard
  • 1 tsp garlic powder
  • ground black pepper, to taste
  • Optional: Mix-ins of choice (e.g., kale, spinach, broccoli, peas, pumpkin seeds, etc)


  1. Preheat oven to 425F. Roast butternut squash cubes and red bell pepper for about 40 minutes, or until tender.
  2. Once the butternut squash and bell pepper has cooked and is cooled, begin cooking the pasta according to the package directions.
  3. Meanwhile, in a high-speed blender combine all ingredients, except pasta and any mix-ins.  Blend until smooth.
  4. Once the pasta is cooked drain it with colander.
  5. Pour the cheese mixture into the pot and heat.  Once warm, rinse the pasta and add it to cheese mixture.  Gently stir to evenly coat the pasta.
  6. Gently stir in any mix-ins you want to include in your mac and cheese.

This mac and cheese is best eaten fresh.


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