Baked Butternut Squash Mac & Cheese (Vegan + Cozy + So, So, SO Good)
There is truly nothing better than a cozy fall pasta dish, and this baked butternut squash mac & cheese might be one of the best things to come out of my kitchen this season. It’s creamy, slightly sweet from the squash, melty thanks to the vegan cheese, and topped with the most perfect golden breadcrumb crust. Comfort food, but softened and lightened in that very Kelly’s Green Kitchen way.
The best part? It’s completely dairy-free, kid-approved, and secretly packed with veggies — the kind of dinner that tastes indulgent but still feels nourishing.
I used Violife cheddar because it melts better than any vegan cheese I’ve ever tried, and Brami’s high-protein pasta, which gives this dish extra staying power (and a little protein boost for the kids). Together, they make the dreamiest, creamiest, coziest fall mac & cheese.
Make this for a weeknight dinner, a cozy Sunday afternoon, or a tuck-yourself-in kind of meal. It’s even better the next day.
Ingredients
For the sauce
2 cups cubed butternut squash (fresh or frozen)
1 cup unsweetened oat milk
½ cup veggie broth or water
½ cup vegan cheddar shreds (I use Violife)
¼ cup nutritional yeast
1 tablespoon vegan butter
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon lemon juice
Fresh parsley for garnish
For the pasta
12 oz pasta (I use Brami high-protein pasta)
Breadcrumb topping
¾ cup panko breadcrumbs
2 tablespoons vegan butter, melted
1 tablespoon nutritional yeast
Pinch of salt
Optional: paprika or Italian seasoning
Instructions
1. Cook the squash
Bring a small pot of water to a boil. Add cubed butternut squash and cook 10–12 minutes until very soft. Drain.
2. Blend the sauce
In a blender, combine the cooked squash, oat milk, broth/water, vegan cheddar, nutritional yeast, vegan butter, salt, garlic powder, onion powder, and lemon juice.
Blend until completely smooth and creamy.
3. Cook the pasta
Boil pasta in salted water according to package instructions. Drain (do not rinse).
4. Toss it together
Return pasta to the pot and pour in all the butternut squash cheese sauce. Stir well. Taste and adjust salt.
5. Make the breadcrumb topping
In a small bowl, mix panko, melted vegan butter, nutritional yeast, and a pinch of salt.
6. Assemble + bake
Preheat oven to 375°F.
Transfer the mac & cheese to a baking dish and spread evenly.
Top with the breadcrumb mixture.
Bake for 15–20 minutes, until golden on top.
For extra crispiness, broil 1–2 minutes at the end (watch closely!).
🌿 Tips & Variations
Add peas or broccoli before baking for an easy veggie boost.
Use gluten-free panko + pasta if needed.
For extra richness, add another tablespoon of vegan butter into the sauce.
Make it ahead: assemble, cover, and bake when ready.
✨ Why You’ll Love It
Creamy + dreamy without dairy
A full serving of butternut squash
Vegetarian, vegan, dairy-free
Kid-friendly, adult-approved
Freezer-friendly
Perfect for fall and winter nights
💛 If you make this recipe…
Tag me over on Instagram @kellysgreenkitchen — I LOVE seeing your creations. And if you want more cozy vegan recipes, make sure you’re signed up for my newsletter!
