Butternut Squash Loves Mac

Oh oh oh my love for cheese 🧀 Few things can compete. Tonight, I made a Butternut Squash Mac and Cheese with lots of Spinach! While lots of vegan versions of this dish skip the cheese, I used the butternut squash as a way to add extra nutrients and depth of flavor and as a way to avoid adding BUTTER! Oh and it’s gluten free, you are welcome! 


  1. 1/2 peeled butternut squash 
  2. 1/4 cup EVOO (divided)
  3. 1 onion cut in half 
  4. 1/2 cup chicken broth 
  5. 1/4 cup nutritional yeast
  6. 1 tbsp Italian seasoning
  7. 1/4 cup gluten free breadcrumbs (Italian variety is my favorite) 
  8. S&P to taste 
  9. 1 box Chickpea pasta for taste and protein since this dish is meatless (use whatever pasta you’d like) 
  10. 1 bag mixed Italian cheese 
  11. 1 block frozen spinach or 6 cups fresh 
  12. 1/4 cup milk
  13. Nonstick bake spray 


  1. Preheat oven to 425
  2. Bake butternut squash and onion cut in half with 1 tbsp EVOO in the oven for 30 minutes or until the squash is soft.
  3. Remove from oven and let cool… turn oven down to 350
  4. Place onion (peeled) and squash in a high power blender with chicken broth, nutritional yeast and Italian seasoning and blend until combined. 
  5. Now cook your pasta and add the spinach when it is almost done cooking. It defrosts more in the strainer.
  6. Strain the pasta and spinach.
  7. Add the butternut squash sauce to your pan and add the cheese stir over medium heat until cheese melts. Now add 1/4 cup milk and mix until it looks like thick cheese sauce! Add in your pasta and spinach and either serve here or bake 
  8. To bake, place in non-stick sprayed Pyrex or baking dish and add breadcrumbs. Bake for 30-45 minutes
  9. Enjoy!

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