Baked Butternut Squash + Broccoli Mac 'N' Cheese!

Here it is, y’all! This recipe is at the top of my list for plant based comfort foods. It is SERIOUSLY delicious and your non plant based eaters and children will LOVE it too!


Baked Butternut Squash + Broccoli Mac ‘N’ Cheese!

1 Butternut Squash peeled and cubed to approx. 1in pieces (about 6 cups)

2 Tbsp olive oil

Salt and pepper

1.5 cups almond milk

2/3 cups nutritional yeast

3 tbsp lemon juice

1.5 tbsp dijon mustard

1 large garlic clove, maybe 2 if you really love garlic!

1/2 tsp turmeric

dash of cayenne

bread crumbs (I make my own with toasted GF bread in the food processor)

dash of chili flakes

dash of garlic powder

1 lb Elbow Noodles (We use Tolerant Green Lentil Elbow Macaroni to keep it Gluten free)

2 cups broccoli

Set your oven to 400F and lay out your peeled and cubed squash over a baking sheet. Drizzle with olive oil, salt, and pepper. Bake for 30 minutes.

While the squash is baking, boil your noodles, strain, and set aside.

Lightly sauté broccoli in pan with olive oil. I like a good crunch so I usually only sauté for 7 minutes or so on medium heat. Don’t overcook since you will be putting in the oven too! When done, set aside.

When squash is done (keep the oven on!), add it to a food processor with almond milk, nutritional yeast, lemon juice, mustard, garlic, turmeric, and cayenne. Blend it until smooth. Give it a taste and adjust ingredients as you see fit!

Pour noodles, broccoli, and butternut squash puree into a 9 x 13 baking dish. Stir it all up until combined.

Mix some garlic powder and chili flakes into your bread crumbs and generously sprinkle them over the top of your mac n cheese!

Bake again for 10-15 min or until the breadcrumbs are golden brown.

I love to serve this with big salt flakes on top!


P.S. you can add any veggies you want to this! It is also delicious with spinach, peas, or snow peas.

Hannah Lancaster1 Comment