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vegan recipes/ vegetarian recipes

Butternut Squash Mac and Cheese from Food52 Vegan

Butternut Squash Mac and Cheese

Butternut Squash Mac and Cheese from Food52 Vegan
I often think about how much my horizons have broadened over the years when it comes to vegetables. Part of it probably has to do with growing up—most people become less picky as they get older—but I also think there’s more of a variety of vegetables available at grocery stores and restaurants than there was 20 years ago. Fifteen years ago, I probably couldn’t pick a butternut squash out of a lineup, but now? Butternut squash is everywhere. And that’s a good thing!

This Butternut Squash Mac and Cheese from Gena Hamshaw’s Food52 Vegan
capitalizes on the veggie’s smooth texture, golden color, and sweet flavor to turn it into a creamy “cheese” sauce with the addition of nutritional yeast, miso, and lemon juice. Round out the meal by adding cooked vegetables like broccoli florets or spinach and you have the perfect fall comfort food dinner, with an added bonus: it’s healthy too.

Food52 Vegan
I absolutely love the subtitle for this cookbook: “60 Vegetable-Driven Recipes for Any Kitchen.” How perfect is that? It’s not about using meat substitutes (because anyone can make chicken tetrazzini and throw in some chunks of frozen chicken substitute, right?!), it’s not about recipes your non-vegan friends would give the side-eye to. It’s about broadening your vegetable horizons. Using butternut squash as a cheese sauce! Trying golden beets in panzanella and oyster mushrooms in tacos! Making parsnips into fries! The recipes aren’t forced or trying too hard, they don’t have cutesy names, they’re recipes for people who love vegetables and if you’re reading a blog named Oh My Veggies, I kind of think these recipes might just be for you.

Get a Copy of Food52 Vegan!

You can purchase Food52 Vegan: 60 Vegetable-Driven Recipes for Any Kitchen (Food52 Works) on Amazon.com or you can enter to win a copy on the Marketplace through November 7th.

Photographs copyright © 2015 by James Ransom

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8 Comments

  • Reply
    Megan
    October 7, 2015 at 10:55 am

    This looks great! I am a strange person and I don’t really like pasta. Do you think that this sauce would be good on anything else? I would love your thoughts!

  • Reply
    Sue|theviewfromgreatisland
    October 7, 2015 at 4:53 pm

    Wow, this looks so delicious! I love squash anything, especially this time of year!

  • Reply
    Candice
    November 23, 2015 at 12:01 am

    Could the sauce be made in advanced, say the night before? Then reheated and added to the pasta?

    • Reply
      Kiersten
      November 25, 2015 at 8:17 am

      I haven’t tried it, so I can’t say. I have noticed that sometimes vegetable-based cream sauces don’t hold up very well for reheating (cauliflower reheats terribly!), but I’m not sure if that would be the case with this one.

  • Reply
    Kinsey
    March 19, 2016 at 8:27 pm

    Hey Kiersten!

    Is the coconut milk listed in the ingredients canned or from a carton? If canned, would using lite be ok you think?? Thanks!

    • Reply
      Kiersten
      March 20, 2016 at 7:46 pm

      It should be canned – lite would probably be okay, but the end result will be a little less rich.

  • Reply
    Laura
    April 11, 2017 at 6:51 pm

    Hi there; wondering if anyone has tried to freeze it? It’s just my partner and I and my biggest baking dish doesn’t fit the whole thing. I think it should be ok to freeze and then bake later? Feedback appreciated

    • Reply
      Alissa
      April 12, 2017 at 9:47 am

      Hi Laura! We haven’t tried freezing this one, but usually it works with baked pasta, and the ingredients in this one are generally freezer-friendly, so I think it would work!

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